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Slow Cooker Beef Bourguignon

  • Author: Elena
  • Total Time: 8 hours 20 mins
  • Yield: 6 1x


Curl up with this amazing dish on a cold winters night and enjoy big tender chunks of meat with a stick-to-ribs sauce.


  • 8 Slices of bacon
  • 3 Pounds of boneless beef chuck
  • 1 Pound of baby potatoes
  • 1 Large Onion
  • 5 Carrots
  • 3 Garlic cloves
  • 8 oz. of mushrooms
  • 2 tablespoons of thyme
  • 2 Cups of beef broth
  • 1 Tablespoon of soy sauce
  • 1/2 Cup of tomato paste
  • 1/4 Cup of flour
  • 3 Cups of red wine
  • 1 Mexican hot chocolate disk
  • 1 cup fresh chopped parsley (for garnish)


  1. In a large frying pan cook bacon on medium heat until crispy, add bacon to crock-pot leaving juices in pan.
  2. Cut Beef into 1 -inch chunks and Dry Beef with paper towel
  3. Add salt, pepper and flour mixture to beef and sear on each side in bacon juices for 2 minutes, transfer beef to crock-pot leaving juices in the frying pan
  4. Add chopped carrots (in chunks), onion (in fourths), whole potatoes, garlic, mushrooms, and thyme to crock-pot and turn on low
  5. In the frying pan, add red wine, allowing it to simmer and then reduce heat
  6. Slowly whisk in beef broth, tomato paste and soy sauce
  7. Add Mexican hot chocolate disk to sauce and whisk
  8. Cook until slightly thickened (about 5 minutes) transfer to crock-pot
  9. -6 hours later grab 1 cup of sauce from the crock pot and add 1/4 cup of flour and whisk
  10. Add mixture back to crock-pot
  11. Stir and cook for remaining time.
  • Prep Time: 20 mins
  • Cook Time: 8 hours
  • Category: Dinner
  • Cuisine: French American