This easy recipe for Slow Cooker Beef Bourguignon Soup takes this classic French favorite and turns it into a slow cooker soup that is a snap to make. All the rich flavor of Beef Bourguignon with a fraction of the work!
Before I get into the sheer magic that is this soup, I should say that (after obsessively watching the Julie and Julia movie) I did spend an entire day making Julia Child’s classic recipe for beef bourguignon.
Actually more than a day, if you count the trips to various supermarkets in search of all the ingredients, including lardons. Lardons turned out to be little matchstick sized pieces of slab bacon, and I will do anything in the name of bacon, so that was okay with me.
Anyway, once I made it and we ate it, we agreed that Beef Bourguignon was wonderful, and that I was glad I tried it once, but since I had to take a nap between making it and eating it it was probably a One Night Only event…but I couldn’t get it out of my mind. Was there an easier way?
Of COURSE there was, and as usual, it involved my trusty slow cooker. I didn’t want to just replicate the original in slow cooker form though, I wanted to put my own spin on it, and so slow cooker Beef Bourguignon soup was born.
Here’s how you make slow cooker beef bourguignon soup!
This soup includes pretty much all the ingredients of the classic recipe (except for mushrooms, because mushrooms and I don’t get along), and instead of the elusive lardons I used (you guessed it) good old regular bacon.
Take those ingredients – chuck steak that you have cut into bite sized pieces, carrots, celery, onion and garlic that you have chopped in your food processor, red wine, beef broth and a few other herbs and flavorings (except for the bacon) and place them in your slow cooker along with a little flour. Give the whole thing a stir.
Press LOW and go away for 8 hours.
Come back, stir in the remaining flour, let it cook on HIGH for another 15 minutes or so while you cook up the bacon until it is nice and crispy.
And so now we can have Kate’s version of beef bourguignon, with love and thanks to Julia, any old time we want. And so can you!
Want to round out your meal? This recipe pairs well with...
- 1 1/2 pounds beef chuck roast, cut into bite sized pieces
- 3 carrots, peeled and finely chopped
- 3 stalks of celery, peeled and finely chopped
- 1 sweet onion, peeled and finely chopped
- 1 clove garlic, peeled and minced
- 1 cup red wine (see note)
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth
- 2 teaspoons dried thyme
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup flour
- 6 slices bacon, chopped into bite sized pieces
- Place all ingredients except for flour and bacon in your slow cooker and give them a stir.
- Add 1/4 cup of the flour and stir again. Press Low, set the slow cooker for 8 hours, put the lid on and let it cook away.
- After 8 hours, stir in the remaining flour, raise the heat to high and let it cook while you make the bacon.
- Cook the bacon until it is crispy and then drain on paper towels.
- Ladle the soup into warmed bowls, garnish with bacon and serve!
Beef Bourguignon is traditionally made with Burgundy, but I’ve found that any red wine will work just fine!