Slow Cooker Beef Bourguignon and Simply Mashed Yukon Golds

  • Author: Aggies Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Beef
  • Method: Slow Cooker
  • Cuisine: French

Slow Cooker Beef Bourguignon – this comforting and flavorful classic dish made in the crock pot.


  • 2 pounds beef chuck shoulder pot roast, cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup beef broth
  • 2 cups Burgundy or other dry red wine
  • 2 tablespoons tomato paste
  • 4 crushed garlic cloves
  • 2 teaspoons dried marjoram leaves, crushed
  • 8 ounces baby carrots (about 13/4 cups)
  • 8 ounces fresh pearl onions, peeled or frozen pearl onions
  • 8 ounces mushrooms, cut in half if large
  • Chopped fresh parsley (optional)


  1. Lightly coat beef with flour. Heat 2 tablespoons olive oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding oil as needed. Remove beef from stockpot and into slow cooker; season with salt and pepper. Add 1/2 cup water to stockpot and deglaze beef drippings.  Add this broth to slow cooker.
  2. Stir in wine, tomato paste, garlic and marjoram. Add carrots, onions and mushrooms.
  3. Cook on low heat for 8-10 hours.


Recipe adapted by Beef. It’s What’s For Dinner