This slow cooker beef bourguignon is my favourite winter dinner. If you get invited to dinner and I serve this, know that I probably love you. Your serving could’ve been my leftovers for lunch.

Prep time: 25 min

Slow cooker time: 6-10 hours

Serves: 4 big bowls


  • 5 slices bacon finely chopped
  • 3 pounds boneless beef chuck cut into 1 inch cubes
  • 1 cup red cooking wine
  • 2 cups chicken broth
  • 1/2 cup tomato sauce
  • 1/4 cup soy sauce
  • 1/4 cup flour
  • 3 garlic cloves finely chopped
  • 2 tablespoons fresh thyme
  • 5 medium Carrots sliced
  • 1 pound baby potatoes
  • 8 ounces mushrooms sliced
  • fresh parsley for garnish (optional)
  • fresh bread rolls and butter (not optional!)


  1. Prep all the mise en place. This is French cuisine, after all.
  2. In a large skillet, cook bacon over medium high heat until crisp. Put bacon in slow cooker.
  3. Salt and pepper the beef and add to the skillet, sear on each side for 2-3 minutes. Put beef in the slow cooker.
  4. Add the red wine to the skillet, scraping up the brown bits. Simmer and reduce.
  5. Slowly add chicken broth, tomato sauce, and soy sauce. Whisk in the flour using a sieve to avoid clumping.
  6. Add the sauce to the slow cooker, along with the garlic, thyme, carrots, potatoes, and mushrooms.
  7. Give it a good stir and cook on low until beef is tender – 8-10 hours on low, or 6 hours on high.
  8. Garnish with fresh parsley and serve with bread rolls.