Slow Cooker Pork Bourguignon for Easy Weeknight Dinners Tips, FAQ & printable recipe

Tips for success

To enhance the flavor of the dish, you can lightly sear the pork cubes in a pan before adding them to the slow cooker. While this is an optional step, it adds a deeper color and a roasted flavor profile to the final stew.

Ensure the pan is very hot and the pork is patted dry before searing to achieve a quick, golden-brown crust. This extra step can elevate the dish for special occasions, though the dump-and-go method remains perfectly delicious without it.

The choice of red wine significantly impacts the final taste of the bourguignon. A wine with moderate tannins and good acidity, such as a Pinot Noir, works best to cut through the richness of the pork. Avoid overly sweet wines or those labeled specifically as cooking wine, which often contain excessive salt and additives. If you are unsure, a wine that you would enjoy drinking with the meal is a good rule of thumb to follow for the best flavor outcome.

Variations

• Bacon Infused Bourguignon: Add 4 ounces of chopped bacon to the slow cooker along with the pork. This introduces a smoky, salty dimension that enhances the depth of the red wine sauce and pairs perfectly with the pearl onions.
• Root Vegetable Medley: Incorporate cubed potatoes or parsnips alongside the carrots to add a heartier texture. These vegetables absorb the wine sauce beautifully and make the dish a complete, one-pot meal that requires no additional starch.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave until steaming hot.

Store any leftovers in an airtight container to maintain freshness. The stew can be kept in the refrigerator for up to 3 days. Ensure it has cooled completely for no more than 2 hours before transferring it to the fridge to prevent bacterial growth.

When reheating, ensure the dish is heated thoroughly until it reaches an internal temperature of 165°F (74°C) throughout to ensure safety. The flavors often deepen after a day, making leftovers an excellent option for a quick lunch or dinner later in the week.

This dish is perfect for making ahead of time as the flavors continue to develop while stored in the refrigerator. You can assemble the ingredients in the slow cooker insert the night before, keep it covered in the refrigerator, and then simply place it into the base and start the cooking process the next morning.

This makes it a convenient option for busy days. Ensure you do not add more than 30 minutes of time at room temperature when moving the insert from the fridge to the slow cooker base.

Serving ideas

Serve the pork bourguignon hot, directly from the slow cooker or plated in deep bowls. It pairs beautifully with crusty bread, which is perfect for soaking up the rich burgundy-brown gravy. A side of mashed potatoes, buttered egg noodles, or steamed green beans also complements the savory flavors of the pork and vegetables, creating a balanced and hearty meal that is sure to satisfy any appetite during colder months.

When plating, use a large spoon to ensure each serving includes a generous portion of the tender pork, along with the mushrooms, carrots, and onions. Spoon the thickened sauce over the top, ensuring everyone gets plenty of the flavorful gravy.

If you enjoy fresh herbs, a light sprinkle of fresh parsley can add a bright, herbaceous note that contrasts beautifully with the deep, savory tones of the stew. Serve immediately while the dish is at its peak temperature.

Frequently asked questions

Recipe card

Slow Cooker Pork Bourguignon for Easy Weeknight Dinners

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 1 lb pork cubes, bite-sized
• 8 oz sliced mushrooms
• 2 cups carrot coins
• 1 cup pearl onions
• 1 tsp dried thyme
• 1 cup red wine

Instructions

1. Place the bite-size pork cubes into the base of the slow cooker stoneware. Add the sliced mushrooms, carrot coins, and pearl onions on top of the pork. Sprinkle the dried thyme over the vegetables.
2. Pour the red wine over the ingredients in the slow cooker. Cover with the lid and set the slow cooker to low heat. Cook until the pork is tender and reaches an internal temperature of 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes.
3. Once the pork has rested, stir the contents gently to combine the thickened gravy with the tender pork and vegetables before spooning into bowls.

Contains: sulfites

Estimated nutrition per serving

Calories

320

Protein

28.5 g

Carbohydrates

12.2 g

Fat

14.8 g

Fiber

2.5 g

Sugar

5.1 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.