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A white dinner plate with orange, beige, and dark brown meat with brown gravy, yellow potato chunks, and green parsley.

Classic French Beef Bourguignon Slow Cooker

Judith Coates
Beef bourguignon is a classic French dish of beef cooked in red wine with vegetables and herbs. An easy yet tasty meal for family or entertaining. Set it and forget it while you do other things for the day!
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Prep Time 45 minutes
Cook Time 4 hours
Marinating 12 hours
Total Time 4 hours 45 minutes
Course dinner
Cuisine French
Servings 6 people

Equipment

  • crock pot
  • heavy-bottomed pan

Ingredients

  • 4½ lbs stewing beef, or skirt, or brisket

For the Marinade

  • 2 tablespoon parsley
  • 1 tablespoon olive oil
  • 1 small carrot chopped
  • 1 onion chopped
  • 2 shallots chopped
  • 1 clove garlic chopped
  • 1 bottle of good red wine see notes

For the Stew

  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 1 tablespoon flour
  • ½ cup water
  • 2 cloves garlic minced
  • 1 tablespoon tomato puree
  • 1 bouquet garni 3 sprigs of parsley, 2 thyme, 1 bay leaf
  • 1 bay leaf
  • 1 clove
  • Salt and pepper to taste
  • 1 tablespoon chopped parsley for garnish

Serve With

  • 2¼ lbs small potatoes
  • 1 ½ cup cornmeal polenta Here is an easy polenta recipe from Love and Lemons.
  • (Nutritional values below do not include potatoes or polenta.)

Instructions
 

How To Marinate The Stew

  • Slice the beef into large cubes and place in a large non-metallic bowl with all the ingredients for the marinade.
  • Pour the wine over the ingredients in the bowl and stir together.
  • Place in refrigerator until the next day. Easy!

Cooking The Bourguignon

  • Prepare to cook the beef bourguignon 3-4 hours (if cooking on high heat) or 5-6 hours (if cooking on medium/low heat) before serving, depending on the temperature of the slow cooker you want to use.
  • Drain the meat and dry it with paper towel (It will not brown if it is too wet).
  • Heat the oil in a heavy-bottomed pan and brown the meat on all sides.
  • Transfer to the slow cooker.
  • Add the vegetables from the marinade and 2 tablespoons butter.
  • Simmer for 15 minutes.
  • Sprinkle the flour over the mixture and stir until well blended.
  • Cover with the marinade liquid.
  • Bring to a boil.

Then Stir In

  • ½ cup (4 fl oz/125 ml) water.
  • Add the tomato puree, garlic, and bouquet garni.
  • Add remaining seasoning.
  • Cover and simmer for about 3-4 hours on high or 5-6 hours on low.
  • Garnish with the chopped parsley.

To Serve

  • Cook the potatoes in boiling salted water until soft. Serve boiled or mashed.
  • Traditionally this stew is served in a bowl and the potatoes are served separately, but I always have mine together in a large shallow bowl side-by-side. OR
  • Serve polenta (boiled cornmeal, best cooked in chicken stock) instead of the potatoes if you choose, or for a change next time. Absolutely yummy! 

Notes

  • Browning the beef is important to develop a rich flavor.
  • Don’t use cooking wine. Ever. Use a wine you enjoy sipping.
  • If your sauce tastes flat, add a pinch of salt or a splash more wine.
  • Let the dish rest for 20 minutes before serving, to let the flavor grow. 
  • This dish is even better the next day, so it’s perfect for make‑ahead meals.
  • Low and slow is the heart of French comfort cooking.

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Nutrition

Calories: 659kcalCarbohydrates: 10gProtein: 77gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 221mgSodium: 348mgPotassium: 1459mgFiber: 2gSugar: 3gVitamin A: 2218IUVitamin C: 6mgCalcium: 141mgIron: 10mg
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