There’s just something magical about coming home to the aroma of a rich, slow-simmered stew. This slow cooker beef bourguignon with root veggies is my take on the classic French comfort food, but with the ease and convenience of a slow cooker. Think meltingly tender chunks of beef, a medley of sweet and earthy root vegetables, and a deep red wine sauce that’s perfect for dipping crusty bread into. It’s the kind of dish that feels like a warm hug on a chilly evening—one of those truly cozy dinners that never go out of style. Whether you’re a fan of julia child’s beef bourguignon, curious about french cooking, or just hunting for an easy beef bourguignon, this recipe is your ticket to something soul-satisfying without standing over a stove all day.

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Slow Cooker Beef Bourguignon with Root Veggies

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Prep Time 30

Cook Time 8

Total Time 8 30

Course Main Course

Cuisine French

Servings 6 hearty portions

Equipment

Slow Cooker (6-quart minimum) The heart of this recipe. If you don’t have one, you can adapt this to a dutch oven and bake low and slow at 300°F for about 3–4 hours, or even use a beef bourguignon instant pot setting for a quicker version.
Large skillet For browning the beef and bacon before they go into the slow cooker. A cast iron skillet works beautifully.
Wooden Spoon or Spatula For stirring and scraping the good bits off the skillet.
Measuring cups and spoons Precision is helpful when balancing flavors in a dish like this.

Ingredients

For the beef and vegetables

2.5 pounds beef chuck roast cut into 2-inch chunks (you can also use stewing beef or even shank like in an osso bucco recipe beef)
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
3 tablespoons olive oil
4 slices thick-cut bacon chopped
4 large carrots peeled and sliced into 1-inch chunks
2 parsnips peeled and chopped
1 large turnip peeled and cubed
1 small rutabaga peeled and diced
1 yellow onion chopped
4 cloves garlic minced
2 tablespoons tomato paste
2 cups dry red wine Burgundy or Pinot Noir are traditional
2 cups beef broth preferably low sodium
1 tablespoon Worcestershire sauce
2 teaspoons fresh thyme leaves or 1 teaspoon dried
2 bay leaves
1/2 pound pearl onions peeled
1/2 pound cremini mushrooms halved

Optional for finishing

Chopped fresh parsley
A splash of balsamic vinegar for brightness
Crusty French bread or mashed potatoes for serving

Instructions

Sear the beef for rich flavor

Season the beef chunks with salt and pepper, then toss them in the flour until well coated. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and brown the beef in batches. Don’t crowd the pan—you want that golden crust. Transfer the browned beef to the slow cooker.

Crisp the bacon

In the same skillet, add the chopped bacon and cook until it’s crispy and the fat has rendered. Spoon the bacon over the beef in the slow cooker. Save about a tablespoon of bacon fat in the skillet.

Build the flavor base

Add the chopped onions to the skillet and sauté for 3–4 minutes until translucent. Stir in the garlic and tomato paste, cooking for another minute. Pour in the red wine, scraping up the browned bits from the bottom of the pan. Let it simmer for 5 minutes to reduce slightly, then pour the mixture over the beef.

Layer in the veggies

Add the carrots, parsnips, turnips, rutabaga, pearl onions, and mushrooms to the slow cooker. Pour in the beef broth and Worcestershire sauce. Sprinkle in the thyme and tuck in the bay leaves.

Let it do its thing

Cover and cook on low for 8 hours. The beef should be fork-tender, and the root vegetables will be sweet and silky.

Final touches

Before serving, taste and adjust the seasoning. A splash of balsamic vinegar or even a teaspoon of Dijon mustard can brighten the flavors if needed. Garnish with fresh parsley.

Perfect Pairings

This slow cooker beef bourguignon begs for a cozy side and a good drink.

Mashed potatoes: Creamy, buttery mashed potatoes are the ultimate base for catching all that luscious red wine sauce.
Crusty French bread: For soaking up the sauce—no drop should go to waste.
Polenta: A creamy soft polenta can bring a unique texture and subtle sweetness to the dish.
Red wine: Stick with the wine you cooked with if possible. Pinot Noir or a French Burgundy is the classic route.
Roasted Brussels sprouts or green beans: Bright green veggies balance the dish beautifully.

FAQs

1. What’s the best cut of beef for bourguignon?

Chuck roast is a favorite for its marbling and flavor, but you can also use brisket or stewing beef. For a twist, try beef shanks as in an osso bucco recipe beef—they add collagen and richness.

2. Can I make this ahead of time?

Absolutely. This stew tastes even better the next day. Store in the fridge for up to 3 days or freeze for up to 3 months.

3. Can I make this without wine?

While red wine is essential to a true French beef bourguignon, you can substitute with more beef broth and a tablespoon of balsamic vinegar or grape juice for some acidity. That said, wine is part of what makes the red wine sauce so special.

4. Can I use a pressure cooker or Instant Pot?

Yes! Follow the same browning steps using the sauté function, then pressure cook on high for 35 minutes and natural release. It’s a great option for a quick beef bourguignon instant pot meal.

5. Is this the same as Italian beef stew?

Not quite. While both are hearty stews, this dish is rooted in French cooking, specifically boeuf bourguignon recipe traditions. Italian beef stew tends to include herbs like rosemary and may use tomato more prominently.

Slow Cooker Beef Bourguignon with Root Veggies: A Cozy Classic for Cold Nights