Slow Cooker Beef Bourguignon with Red Wine and Bacon

The bacon starts crackling in the skillet, and the beef gets its color in the same pan before anything heads to the slow cooker. That little stretch of stovetop work…

By Julia • October 25, 2026 • Reading time: 10 min

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The bacon starts crackling in the skillet, and the beef gets its color in the same pan before anything heads to the slow cooker. That little stretch of stovetop work gives this Slow Cooker Beef Bourguignon with Red Wine and Bacon its deep, savory base; the slow cooker then turns chuck into tender bites while the carrots and pearl onions soften around it. It’s a stew with a proper sauce, not beef floating in broth.

I like that the mushrooms and frozen pearl onions go in later, after the beef has had most of its cook. They stay distinct instead of disappearing into the braise, and a quick cornstarch finish gives the sauce enough body to cling to the meat. There’s a bit of skillet work up front, but then the covered cooker takes over and brings everything together into a dark, hearty stew with a fork-tender finish.

Why the Wine Needs to Shrink Before It Goes Into the Slow Cooker

A slow cooker holds on to moisture, especially with the lid on, so wine poured straight into the pot won’t reduce much as the beef cooks. Simmering it in the skillet first concentrates its flavor and keeps the finished stew from tasting like diluted wine. I cook it until the liquid has reduced by about one-third, which takes 8 to 10 minutes at a simmer.

That skillet step also lets you scrape up the browned bits left from the bacon and beef. Those bits dissolve into the wine as you stir, carrying the savory flavor into the sauce instead of leaving it stuck to the pan. Add the broth and herbs after the wine has reduced, then pour that mixture into the slow cooker. The result is a more rounded sauce with a clear red-wine note, not a thin cooking liquid that needs rescuing at the end.

It’s worth staying nearby for this part. The wine should simmer steadily, not boil hard, and you’ll see the level drop as the liquid takes on a deeper color. If it hasn’t reduced by about one-third yet, give it a little longer before adding the broth.

The Ingredients That Give This Stew Its Braised-Over-Hours Flavor

• Beef chuck — Chuck has enough connective tissue and marbling to become tender during the long, moist cook. Trim away large, firm pieces of fat, but don’t try to make the cubes completely lean; that marbling helps keep the beef succulent.
• Bacon — Bacon starts the stew with savory, smoky flavor, and the rendered fat gives the beef a flavorful surface for browning. Regular bacon works well here; the important part is cooking it until crisp before transferring it to the slow cooker.
• Dry red wine — Choose a dry red wine you’d be happy to drink, but there’s no need for an expensive bottle. A sweet wine would push the sauce in a different direction, while a dry one balances the rich beef and bacon.
• Low-sodium beef broth — Low-sodium broth gives the sauce a beefy backbone while leaving room for the salt in the bacon and the seasoning on the meat. A regular-sodium broth can make the finished stew saltier than you expect.
• Cremini mushrooms and frozen pearl onions — Cremini mushrooms bring a deeper, earthier taste than mild white mushrooms, though white button mushrooms work as a straightforward swap. The frozen pearl onions save peeling time and go into the cooker straight from the freezer.
• Tomato paste, thyme, and bay leaf — Tomato paste adds savory depth when cooked briefly with the aromatics. Dried thyme holds up during the slow cook, and the bay leaf lends a subtle background note; remove it before serving.
• Cornstarch — Cornstarch thickens the sauce without needing a flour-based roux. It works best stirred into cold water until smooth before it goes into the hot stew.

The Skillet Work That Builds the Stew Before the Slow Cooker Takes Over

Crisp the Bacon and Brown the Chuck

Cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, until crisp, then transfer it to a 6-quart slow cooker with a slotted spoon. Pour off all but 1 tablespoon of bacon fat. Pat the beef dry, season it with kosher salt and black pepper, then add the olive oil to the skillet and brown the beef in batches for 3 to 4 minutes per side. Move each browned batch to the slow cooker; crowding the pan makes it harder to build that browned surface.

Soften the Vegetables and Reduce the Wine

Add the chopped yellow onion and carrots to the skillet and cook, stirring, for about 5 minutes, until the onion begins to soften. Stir in the garlic and tomato paste and cook for 1 minute; the paste should coat the vegetables. Pour in the red wine and scrape the browned bits from the bottom of the skillet. Bring it to a simmer and cook until reduced by about one-third, then stir in the beef broth, dried thyme, and bay leaf.

Let the Beef Cook Before Adding the Mushrooms

Pour the wine mixture into the slow cooker and stir to combine. Cover and cook on LOW for 6 1/2 hours or HIGH for 3 1/2 hours. Stir in the quartered mushrooms and frozen pearl onions, cover again, and cook for 1 1/2 hours on LOW or 1 hour on HIGH. The beef should be fork-tender and the onions tender before you thicken the sauce.

Thicken the Sauce Without Lumps

Stir the cornstarch and cold water together in a small bowl until the mixture is smooth, with no dry pockets or clumps. Stir it into the slow cooker, then cook uncovered on HIGH for 15 to 20 minutes, until the sauce thickens. Remove the bay leaf and stir the stew before serving. Leaving the cooker uncovered for this final stretch gives the sauce a chance to tighten rather than trapping more steam under the lid.

Three Ways to Adapt the Stew Without Losing Its Character

Questions That Come Up While the Stew Cooks

Slow Cooker Beef Bourguignon with Red Wine and Bacon

Slow cooker beef bourguignon gets deep flavor from red wine, crisp bacon, and browned beef. Slow-cooked until the beef is fork-tender, it finishes with mushrooms, pearl onions, and a thickened savory sauce.

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Prep Time 20 minutes mins

Cook Time 9 hours hrs

Total Time 9 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: French

Calories: 720

Ingredients Equipment Method Notes

Ingredients

  

• 6 oz bacon cut into 1/2-inch pieces
• 3 lb boneless beef chuck trimmed and cut into 1 1/2-inch cubes
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp olive oil
• 1 yellow onion large, chopped
• 3 carrots medium, cut into 1-inch pieces
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 2 cups dry red wine
• 1.5 cups low-sodium beef broth
• 1 tsp dried thyme
• 1 bay leaf
• 8 oz cremini mushrooms quartered
• 1 bag (14 oz) frozen pearl onions
• 2 tbsp cornstarch
• 2 tbsp cold water

Equipment

• 1 12-inch skillet
• 1 6-quart slow cooker

Method

 

1. Cook the bacon in a 12-inch skillet over medium heat until crisp, 8 to 10 minutes.
2. Transfer the bacon to a 6-quart slow cooker with a slotted spoon, then pour off all but 1 tablespoon of bacon fat.
3. Pat the beef dry and season it with the salt and pepper.
4. Add the olive oil to the skillet and brown the beef in batches for 3 to 4 minutes per side, transferring each batch to the slow cooker.
5. Add the yellow onion and carrots to the skillet and cook, stirring, until the onion begins to soften, about 5 minutes.
6. Stir in the garlic and tomato paste and cook for 1 minute.
7. Pour in the red wine, scraping up the browned bits, and bring it to a simmer.
8. Cook the wine until reduced by about one-third, 8 to 10 minutes.
9. Stir in the beef broth, thyme, and bay leaf.
10. Pour the wine mixture into the slow cooker and stir to combine.
11. Cover and cook on LOW for 6 1/2 hours or HIGH for 3 1/2 hours.
12. Stir in the mushrooms and frozen pearl onions.
13. Cover and cook for 1 1/2 hours on LOW or 1 hour on HIGH, until the beef is fork-tender and the onions are tender.
14. Stir the cornstarch and cold water together in a small bowl until smooth, then stir the mixture into the slow cooker.
15. Cook uncovered on HIGH for 15 to 20 minutes, until the sauce thickens.
16. Remove the bay leaf and stir the stew before serving.

Notes

For the deepest flavor, brown the beef in batches without crowding the skillet. Refrigerate leftovers for 3 to 4 days or freeze them; use certified gluten-free beef broth if needed for a gluten-free meal.