Name: Slow Cooker Beef Bourguignon With Winter Vegetables and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 kg beef chuck, cut into 2‑inch cubes; 2 tbsp all‑purpose flour; 2 tbsp olive oil; 1 large onion, diced; 3 carrots, peeled and sliced; 2 parsnips, peeled and sliced; 2 celery stalks, sliced; 250 g button mushrooms, halved; 2 cups red wine (Burgundy or similar); 2 cups low‑sodium beef broth; 2 tbsp tomato paste; 4 garlic cloves, minced; 2 sprigs fresh rosemary; 2 bay leaves; 1 tsp dried thyme; Salt and freshly ground black pepper to taste

Prep Time

20 min

Cook Time

8 hrs

Servings

Why You'll Love This Recipe

✓ Deep, wine‑infused flavor Slow cooking lets the beef absorb the richness of red wine, beef stock, and rosemary, creating a comforting, restaurant‑quality stew.

✓ One‑pot winter wonder Hearty root vegetables join the broth, turning the dish into a complete meal that warms you from the inside out.

✓ Set‑and‑forget convenience Once everything is in the slow cooker, the recipe takes care of itself, freeing you for holiday prep or a relaxed evening.

Imagine a cold evening, the scent of rosemary and simmering red wine drifting through the kitchen. This Slow Cooker Beef Bourguignon blends classic French technique with the ease of modern appliances, delivering melt‑in‑your‑mouth beef and caramelized winter vegetables without the fuss of stovetop monitoring. Perfect for family gatherings or a comforting solo dinner, the dish captures the essence of a traditional bistro in a single pot.

1 cup (240 ml) dry red wine Burgundy, Cabernet or Merlot work well

2 cups (480 ml) beef stock Low‑sodium preferred

3 tbsp all‑purpose flour For browning beef and thickening sauce

3 large carrots, sliced ½‑inch thick Adds sweetness and color

2 parsnips, peeled and cubed Optional, for earthy depth

12 pearl onions, peeled Can substitute with 1 large onion, diced

3 sprigs fresh rosemary Strip leaves before adding

2 tbsp tomato paste Provides richness and color

Salt and freshly ground black pepper Season to taste

Instructions

Brown the beef

Toss the cubed beef with flour, salt, and pepper. Heat 2 tbsp oil in a skillet over medium‑high heat, sear in batches until deeply browned on all sides, about 3‑4 minutes per batch. Transfer browned pieces to the slow cooker.

Pro Tip: Do not overcrowd the pan; browning adds essential flavor.

Sauté aromatics

In the same skillet, add remaining oil, then sauté the pearl onions, carrots, and parsnips for 5 minutes until lightly caramelized. Stir in tomato paste and cook another minute to develop depth.

Pro Tip: Deglaze the pan with wine, scraping browned bits.

Combine in slow cooker

Transfer the sautéed vegetables to the slow cooker. Add the browned beef, rosemary leaves, wine, and beef stock. Stir gently to combine, ensuring the liquid covers the ingredients.

Pro Tip: If the liquid is low, add a splash more stock or water.

Cook low and slow

Cover and set the slow cooker to LOW for 8 hours, or HIGH for 4‑5 hours. The meat will become fork‑tender and the sauce will thicken naturally.

Pro Tip: Avoid lifting the lid frequently; heat loss adds cooking time.

Finish and serve

Taste and adjust seasoning with salt and pepper. Remove rosemary stems, sprinkle fresh chopped parsley if desired, and serve over buttery mashed potatoes, crusty bread, or butter‑rinsed noodles.

Pro Tip: A splash of heavy cream at the end adds silkiness.

Expert Tips

Tip #1: Pre‑brown in batches

Browning in several small batches prevents steaming, creating a deep Maillard crust that infuses the stew with richer, more complex flavor.

Tip #2: Use a wine you’d drink

The wine’s acidity balances the richness of the beef; a good-quality dry red will elevate the sauce without overwhelming the palate.

Tip #3: Add fresh herbs at the end

Stir in a handful of chopped parsley or a drizzle of herb‑infused oil just before serving to brighten the dish.

Storage & Variations

Cool the stew to room temperature, then refrigerate in an airtight container for up to 4 days. It freezes beautifully for 3 months; reheat gently on low heat. Swap rosemary for thyme, add mushrooms, or use sweet potatoes for a different seasonal twist.

Nutrition

Per serving

Calories

420 kcal

Protein

28 g

Carbs

22 g

Fat

22 g

Frequently Asked Questions

Yes. Sauté the beef and vegetables, then cook on high pressure for 35 minutes. Let the pressure release naturally for best texture.

Use one large yellow onion, diced. Add it with the carrots so it softens without disintegrating.

One cup of dry red wine provides enough acidity and flavor without making the sauce too thin.

Substitute the flour with an equal amount of gluten‑free all‑purpose blend; the texture remains silky.

Slow Cooker Beef Bourguignon With Winter Vegetables and Rosemary

Why You'll Love This Recipe