Slow Cooker Beef Bourguignon with Potatoes: The Ultimate Comfort Food

If you crave a rich, hearty, and deeply flavorful meal, this Slow Cooker Beef Bourguignon with Potatoes is the recipe you need. Inspired by the classic French beef stew, this dish combines tender beef, red wine, herbs, and baby potatoes for a comforting dinner that practically cooks itself.

In this detailed guide, you’ll find everything you need to create this impressive dish at home, including step-by-step instructions, expert tips, and variations.

 Why You’ll Love This Slow Cooker Beef Bourguignon

Hands-Off Cooking: Let your slow cooker do all the work while you go about your day.
Deep, Complex Flavor: Red wine and fresh herbs create an unforgettable sauce.
Family-Friendly: Hearty potatoes and carrots make it a complete meal in one pot.
Meal Prep Friendly: Great for making ahead and reheating.

 Ingredients You’ll Need

Here’s everything to gather before you start:

• 2 pounds beef chuck, cut into 1-inch cubes

• Salt and pepper, to taste

• 2 tablespoons olive oil

• 4 carrots, sliced into 1/2-inch pieces

• 1 onion, chopped

• 3 cloves garlic, minced

• 2 cups red wine (Burgundy or Pinot Noir recommended)

• 2 cups beef broth

• 2 tablespoons tomato paste

• 1 teaspoon dried thyme

• 1 bay leaf

• 1 pound baby potatoes, halved

• 2 tablespoons all-purpose flour

• 2 tablespoons butter

• Fresh parsley, chopped (for garnish)

Tip: For substitutions, see the Variations section below.

 Step-by-Step Instructions

Follow these easy steps to make your slow cooker beef bourguignon:

Step 1: Season and Brown the Beef

1. Pat the beef cubes dry with a paper towel.

2. Generously season all sides with salt and black pepper.

3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

4. Working in batches (to avoid overcrowding), brown the beef on all sides—about 3–4 minutes per side.

5. Transfer browned beef to your slow cooker.

Why brown the beef?
Searing caramelizes the surface and creates rich flavor in the stew.

Step 2: Sauté the Vegetables

1. In the same skillet, add chopped onion and sliced carrots.

2. Cook over medium heat until the onion turns translucent, about 5 minutes.

3. Add minced garlic and cook 1 minute more, stirring frequently.

Step 3: Deglaze with Red Wine

1. Pour in 2 cups red wine.

2. Use a wooden spoon to scrape up all the browned bits stuck to the skillet bottom (these add amazing flavor!).

3. Bring the wine to a gentle simmer and let it cook for 2–3 minutes.

Step 4: Transfer to the Slow Cooker

1. Pour the wine and vegetable mixture over the beef in the slow cooker.

2. Add 2 cups beef broth, 2 tablespoons tomato paste, 1 teaspoon dried thyme, and the bay leaf.

3. Stir gently to combine.

Step 5: Add Potatoes

• Arrange the halved baby potatoes evenly over the top.

Step 6: Slow Cook

• Cover the slow cooker with a lid.

• Cook on LOW for 8–10 hours, or HIGH for 4–6 hours, until the beef is fall-apart tender and the potatoes are cooked through.

Step 7: Thicken the Sauce

About 30 minutes before serving:

1. In a small bowl, combine 2 tablespoons softened butter and 2 tablespoons all-purpose flour to form a smooth paste (called a beurre manié).

2. Stir the paste into the slow cooker to thicken the sauce.

3. Cover and cook on HIGH for 30 minutes.

Note: For a thicker sauce, increase the flour-butter paste slightly.

Step 8: Finish and Serve

1. Remove the bay leaf.

2. Taste and adjust seasoning with more salt and pepper if needed.

3. Sprinkle with chopped fresh parsley for a burst of color and freshness.

4. Serve hot, and enjoy!

 Serving Suggestions

This dish is hearty on its own but pairs beautifully with:

• Crusty French bread for dipping in the rich sauce

• A green salad dressed with a bright vinaigrette

• Steamed green beans or peas

• A glass of dry red wine

 Variations & Tips

Add Mushrooms:
For extra earthiness, add 8 ounces of sliced mushrooms along with the carrots and onions.

Gluten-Free Option:
Use cornstarch (mix 1 tablespoon cornstarch with 2 tablespoons cold water) instead of flour to thicken the sauce.

No Baby Potatoes?
Use regular potatoes, peeled and cut into 1 1/2-inch chunks.

Less Wine:
Replace half the wine with extra beef broth for a milder flavor.

Storage & Reheating:

• Refrigerate: Store in an airtight container for up to 4 days.

• Freeze: Freeze for up to 3 months. Thaw overnight in the fridge.

• Reheat: Warm gently in a saucepan over low heat, adding a splash of broth if needed.

 Why This Recipe Works

• Slow Cooking Magic: Long cooking time makes the beef incredibly tender.

• One-Pot Meal: Protein, veggies, and potatoes all in one.

• Make Ahead Friendly: Even better the next day.

• Impressive but Easy: Perfect for entertaining or a cozy family dinner.

 Final Thoughts

This Slow Cooker Beef Bourguignon with Potatoes is the ultimate comfort food—rich, satisfying, and deeply flavorful. Whether you’re serving it for a special occasion or a comforting weeknight dinner, it’s sure to impress.

If you try this recipe, please leave a comment or share it with friends. Happy cooking!

enjoy!