The Ultimate Sunday Dinner: Slow Cooker Beef Bourguignon with Root Vegetables

There’s something about a cold evening and the smell of beef braising slowly in the pot that just wraps you in comfort like a well-worn quilt. I first learned this dish from my grandmother, who swore by adding a splash of red wine and a sprig of thyme to turn humble root vegetables into something rich and deeply satisfying. Over the years, I’ve made it enough times to know that letting it simmer low and slow is the secret—no rushing, just patience and love. Pull up a chair, because this one’s going to be the one you keep coming back to.

Slow Cooker Beef Bourguignon with Root Vegetables

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 25 minutes mins

Servings: 6 servings

Calories: 397

Ingredients Method Notes

Ingredients

  

• 2.5 pounds beef chuck, cut into 1.5-inch cubes Ask your butcher to cut it for you — chuck has the right amount of fat to stay tender during long cooking.
• 3 tablespoons olive oil
• 0.75 cup all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cups dry red wine A bold Cabernet or Merlot works best — if you use a cooking wine, use half the amount and add a splash of beef broth.
• 1 cup beef broth Low-sodium so you can control the saltiness.
• 3 cloves garlic, minced
• 2 large carrots, cut into 1-inch chunks Peel them if they're tough; leave the skin on if they're baby carrots.
• 3 large potatoes, cut into 1-inch chunks Yukon Gold or red potatoes hold their shape better than russets.
• 1 large onion, diced
• 2 tablespoons tomato paste
• 1 tablespoon dijon mustard
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 0.5 cup pearl onions, peeled You can buy pre-peeled ones at the market to save time.
• 0.5 cup mushrooms, quartered Cremini or button mushrooms work fine.

Method

 

Brown the beef

Notes

Don't skip browning the beef in batches — that deep brown crust is what gives the stew its rich color and savory depth. If you're short on time, you can use a good-quality red wine substitute (like tomato juice plus a splash of balsamic), but it won't taste exactly the same. Serve with crusty bread to soak up every drop of the sauce.