Slow Cooker Beef Bourguignon Recipe


I followed the recipe exactly, and scaled it to 12 because I caught a great sale on top grade meat, which I recommend you use. I froze all this food in meal-sized portions. When it was thawed and reheated, it was even more delicious! I'm ready for any holiday company that might call for an elegant meal. Served with creamy mashed potatoes, asparagus tips and french bread.


  • 3 slices bacon diced
  • 1 3-4 pound chuck roast, cut into 2-inch cubes
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 teaspoons Stone House Seasoning plus more to taste
  • 2 cups sliced mushrooms
  • 2 cups about 3 medium sliced carrots
  • 2 cups about 3 medium diced red potatoes
  • 1 medium onion peeled and cut into 2-inch chunks
  • 2 tablespoons tomato paste
  • 4 stalks fresh thyme
  • 2 bay leaves
  • 1 cup red wine
  • 4 cups beef stock
  • fresh parsley optional garnish


  1. Cook bacon until crispy in stove top-compatible slow cooker insert or in a skillet set over medium heat. Using a slotted spoon, remove the bacon from the slow cooker insert (or skillet) and set aside. Add the beef to the bacon drippings, along with the flour and Stone House Seasoning. Stir to coat the beef and then cook the beef until it is well-browned, about 6 minutes.
  2. Transfer the slow cooker insert over to the slow cooker and add bacon your bacon. If you do not have a stove top-compatible insert, you’ll transfer the crispy bacon and cooked beef from your skillet into the slow cooker.
  3. Add in the mushrooms, carrots, onions, red potatoes, and onion. Then, add the tomato paste, fresh thyme, bay leaves, burgundy (or your favorite hearty red wine), and beef broth. Set timer for 6 to 8 hours on the low setting.
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