Slow Cooker Beef Bourguignon

Cook the bacon: Chop and fry until crispy, then toss into the slow cooker.
Brown the beef: Season with salt and pepper, then sear all sides in the bacon pan (don’t wash the pan—flavor alert!). Add the beef to the slow cooker.
Make the sauce: Pour wine into the hot pan to deglaze, scraping up all the tasty browned bits. Stir in broth, tomato sauce, soy sauce, and a bit of flour to thicken. Pour this over the beef.
Add the veggies: Toss in garlic, thyme, carrots, potatoes, and mushrooms.
Cook low and slow: Cover and cook on LOW for 8 hours. Patience pays off here!
Serve: Ladle over creamy mashed potatoes or alongside crusty bread.

Don’t skip browning the meat—it adds incredible depth of flavor.
Cut your veggies larger than you think; they’ll shrink as they cook.
Every slow cooker is different—if yours runs hot, check the stew around 6 hours.
For the best flavor, make it a day ahead—letting it rest in the fridge really deepens the taste.

Can I leave out the wine? You can, but the flavor won’t be quite the same. Try replacing it with extra broth and a splash of balsamic vinegar for a tangy twist.
Does it freeze well? Yes! It freezes beautifully and is perfect for meal prep.
Can I add other veggies? Absolutely! Celery or pearl onions are great options that hold up well to slow cooking.
My sauce is too thin—what now? Mix 1 tbsp cornstarch with 2 tbsp cold water, stir it in about 30 minutes before serving, and let it thicken.

In the fridge: Keep in airtight containers for 3-4 days.
In the freezer: Portion into freezer-safe bags or containers for up to 3 months.