Slow Cooker Beef Bourguignon with Root Veggies

Prep Time 30

Cook Time 8

Total Time 8 30

Course Main Course

Cuisine French

Servings 6 hearty portions

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.

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

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.

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.

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.

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.

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

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.