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Slow Cooker Beef Bourguignon Soup

Prep Time20 mins
Cook Time5 hrs
Total Time5 hrs 20 mins
Course: Main Course
Cuisine: American
Keyword: Beef, Slow cooker
Servings: 6


  • 4 slices bacon
  • 1 1/2 lb stew beef
  • 1 C carrots
  • 1 C celery
  • 1 C yellow onion
  • 3 C baby red potatoes
  • 2 cloves garlic
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp thyme
  • 1/2 tsp basil
  • 1/8 tsp red pepper flakes
  • 2 C red wine
  • 3-4 C beef stock
  • 3/4 C pasta I used ditalini pasta


  • Prepare vegetables: chop onion, celery and carrots. Mince garlic. Quarter potatoes. Add to slow cooker.
  • Cut stew meat into bite size pieces.
  • Fry bacon in a large skillet over medium heat until crisp. Chop and set aside.
  • In remaining bacon grease, sear stew meat in small batches. Flip pieces to sear both sides. Remove to a platter or immediately toss in slow cooker. Continue until all of your meat has been seared.
  • Add bacon and seared meat to slow cooker. Sprinkle with seasonings. Pour in wine and beef stock. Stir gently. Cover and cook on high for 5 hours.
  • In the last 30 minutes, add pasta.
  • Serve warm. Store in the refrigerator for up to several days or in the freezer for several months. Remember to label your containers well.


Inspired by: Mastering the Art of French Cooking by Julia Child