Hairy Bikers Beef Bourguignon Slow Cooker

There’s just something about the smell of red wine, thyme, and sizzling bacon drifting through the house that makes everything feel a bit more grounded, a bit more “Sunday-ish.” I first made this slow cooker beef bourguignon during a week I’d absolutely had it — work stress, gloomy weather, no energy. I threw everything in the pot and hoped for the best. Eight hours later, I was sat at the kitchen table in my socks, eating something that honestly tasted like I’d spent all day fussing over it (spoiler: I hadn’t).

This one’s hearty, rich, and deeply comforting — like a warm wool blanket you can eat. It’s got that French countryside feel without all the faff. Just good beef, some red wine, and patience. And the best part? It makes enough for seconds. Maybe thirds.

Why You’ll Love It

• No hovering required — the slow cooker does the hard graft.
• Deep, soul-hugging flavour — red wine, garlic, thyme… it’s like stew with a PhD.
• Tender beef magic — low and slow transforms cheap cuts into melt-in-your-mouth marvels.
• Smells like you’ve been cooking for hours (you haven’t).
• Perfect for leftovers — even better the next day, if you ask me.
• Goes with mash, crusty bread, or just a spoon. Honestly, no judgment.

Ingredients

• 5 slices bacon, finely chopped
• 3 pounds boneless beef chuck, cut into 1-inch cubes
• Salt and black pepper, to taste
• 1 cup red wine (any decent glugging wine will do)
• 2 cups chicken broth
• ½ cup tomato sauce
• ¼ cup soy sauce
• ¼ cup flour
• 3 garlic cloves, finely chopped
• 2 tablespoons fresh thyme, chopped (or 2 tsp dried)
• 5 medium carrots, sliced
• 1 pound baby potatoes (I used tri-colour – just for fun)
• 8 oz mushrooms, sliced
• Fresh parsley, for garnish

How to Make It

Crisp up your bacon first:

Heat a big frying pan over medium-high heat. Fry the bacon until crispy and golden. Toss it straight into the slow cooker — do not pass go, do not collect £200.

Brown that beef:

Season your beef with salt and pepper. In the same pan (don’t wash it yet — flavour lives here), sear the beef in batches for 2–3 minutes per side. Chuck it into the slow cooker when browned.

Wine deglaze (aka flavour rescue):

Pour the red wine into the hot pan and scrape up all those crispy, meaty bits from the bottom. That’s the good stuff. Let it bubble for a minute or two.

Make the magic sauce:

Whisk the chicken broth, tomato sauce, soy sauce, and flour into the wine. Stir well — no lumps! Pour the whole glorious mixture over the beef in the slow cooker.

Load the veg:

Add the carrots, potatoes, mushrooms, garlic, and thyme. Give everything a gentle stir.

Let it slow-cook to glory:

Pop the lid on. Cook on low for 8–10 hours or high for 6–8 hours. You want the beef falling apart and the veg melt-in-your-mouth soft.

Garnish and serve:

Sprinkle over fresh parsley before serving. It’s lovely with mashed potatoes, but even a crusty heel of bread will do the trick.

Common Mistakes and How to Dodge Them

Why is my sauce too runny?
It happens. Just take the lid off in the last 30 minutes and let it bubble a bit more — the sauce will thicken as it reduces.

Beef is chewy?
It probably needed a bit longer. Chuck roast loves low and slow. Give it another hour and check again.

Too salty?
Dial back the soy sauce next time or balance it out with a little brown sugar or splash of water.

Veg too soft or too hard?
Cut your carrots and potatoes roughly the same size, and don’t go too small. Big chunks are your friend here.

Storage and Reheating

Fridge:
Pop leftovers in an airtight container and keep in the fridge for up to 4 days. Tastes even better the next day — swear.

Freezer:
Let it cool, portion it out, and freeze for up to 3 months. Defrost overnight in the fridge before reheating.

To reheat:
Warm gently in a pot on the stove or microwave in bursts, stirring in between. Add a splash of water if it’s thickened too much.

Frequently Asked Questions

Can I skip the bacon?
You can — but it does add a lovely smoky depth. Try smoked paprika if you want a meat-free workaround.

What kind of wine should I use?
Something dry and red — nothing fancy, but good enough to drink. Burgundy if you’re going full French.

Can I make this a day ahead?
Absolutely. The flavours deepen overnight. Just reheat slowly and serve like you cooked it fresh.

Is it freezer-friendly?
Yep! It freezes beautifully. Just avoid freezing if you’ve added anything dairy-based like cream (which this one doesn’t need anyway).

Nutrition Facts (Per Serving):

• Calories: 359
• Total Fat: 18g
• Saturated Fat: 7g
• Carbs: 15g
• Fibre: 2g
• Sugars: 4g
• Protein: 30g
• Sodium: 500mg

More Hairy Bikers Recipe:

• Hairy Bikers Chicken Chasseur
• Hairy Bikers Venison Casserole
• Hairy Bikers Leek And Potato Soup