Slow Cooker Sourdough Beef Bourguignon with Drop Biscuits

Name: Slow Cooker Sourdough Beef Bourguignon with Drop Biscuits
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 2½ lb (1.1 kg) beef chuck roast, cut into 2-inch cubes, patted very dry; 6 oz (170 g) bacon, cut into ½-inch pieces; 1 lb (450 g) pearl onions, peeled (fresh or thawed frozen); 1 lb (450 g) cremini mushrooms, halved; 2 cups (480 ml) dry red wine, Burgundy or Pinot Noir preferred; 1½ cups (360 ml) beef broth, low-sodium preferred; 2 tbsp (30 g) tomato paste; 4 cloves (20 g) garlic cloves, minced; 3 medium (300 g) carrots, cut into 2-inch pieces; 3 sprigs fresh thyme sprigs; 2 bay leaves; fine sea salt, to taste; freshly ground black pepper, to taste; 3 tbsp (25 g) all-purpose flour, for dredging beef; 2 tbsp (30 g) unsalted butter, for browning meat; 1 cup (240 ml) sourdough discard, active, at room temperature (unfed is fine); 1½ cups (190 g) all-purpose flour; 4 tbsp (60 g) unsalted butter, cold, cut into ½-inch cubes; 1½ tsp (7 g) baking powder; ½ tsp (3 g) fine sea salt; ¼ tsp (½ g) freshly ground black pepper; ½ cup (120 ml) whole milk, cold; 1 large egg, for egg wash

From the MyKitchenBank Kitchen

Deep, wine-rich beef bourguignon made effortlessly in a slow cooker, topped with warm, tangy sourdough drop biscuits. Beef chuck becomes fork-tender over 6–8 hours, its sauce thickened by slow reduction and enriched with pearl onions, mushrooms, and bacon. The biscuits—studded with sourdough discard for a tender crumb and subtle tang—bake while the stew finishes, so everything comes together warm and ready to serve. A French-American comfort classic that's perfect for dinner parties or a cozy weeknight when you want to do the work early.

Prep: 30 min
Cook: 45 min
Wait: 8 hr 22 min
Total: 9 hr 37 min
Makes: 4 servings with 12 biscuits

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Ingredients

4 servings

For the beef bourguignon
2½ lb (1.1 kg) beef chuck roast, cut into 2-inch cubes, patted very dry
6 oz (170 g) bacon, cut into ½-inch pieces
1 lb (450 g) pearl onions, peeled (fresh or thawed frozen)
1 lb (450 g) cremini mushrooms, halved
2 cups (480 ml) dry red wine, Burgundy or Pinot Noir preferred
1½ cups (360 ml) beef broth, low-sodium preferred
2 tbsp (30 g) tomato paste
4 cloves (20 g) garlic cloves, minced
3 medium (300 g) carrots, cut into 2-inch pieces
3 sprigs fresh thyme sprigs
2 bay leaves
fine sea salt, to taste
freshly ground black pepper, to taste
3 tbsp (25 g) all-purpose flour, for dredging beef
2 tbsp (30 g) unsalted butter, for browning meat
For the sourdough drop biscuits
1 cup (240 ml) sourdough discard, active, at room temperature (unfed is fine)
1½ cups (190 g) all-purpose flour
4 tbsp (60 g) unsalted butter, cold, cut into ½-inch cubes
1½ tsp (7 g) baking powder
½ tsp (3 g) fine sea salt
¼ tsp (0.5 g) freshly ground black pepper
½ cup (120 ml) whole milk, cold
1 large egg, for egg wash

Equipment (8)

6-quart slow cooker
Large (12-inch) heavy-bottomed skillet
9×13-inch (23×33 cm) baking sheet
Large mixing bowl
Measuring cups and spoons
Sharp knife and cutting board
Wooden spoon
Paper towels

Steps

Before you start

Read the full timing—this is a 9–10 hour recipe with about 1 hour of active work spread across the day
Pat the beef chuck very dry with paper towels (moisture prevents browning)
Have all ingredients measured and vegetables cut before you start (mise en place)
If using sourdough discard straight from the fridge, let it sit at room temperature for 30 minutes before making biscuits

1
Prepare all ingredients
- Measure all ingredients and arrange them on your work surface.
- Cut the beef chuck into 2-inch cubes and pat them very dry with paper towels (this is essential for browning).
- Peel the pearl onions (or use thawed frozen ones).
- Halve the cremini mushrooms.
- Cut carrots into 2-inch pieces.
- Mince the garlic.
- Cut the bacon into ½-inch pieces.
- Having everything prepped and organized before you start prevents mistakes and keeps the cooking flowing smoothly.
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Ready when: All ingredients measured and prepped, beef is dry and ready
Tip: Pat beef completely dry with paper towels; wet meat steams instead of browning, losing critical flavor.
2
Brown bacon and beef
- Place the skillet over medium-high heat.
- Add the bacon pieces and cook, stirring occasionally, until crispy (about 6–8 minutes).
- Remove with a slotted spoon and set aside in a small bowl.
- Season the beef cubes all over with salt and pepper.
- Dust them lightly with flour, shaking off excess.
- Working in two batches to avoid crowding the pan, brown the beef in the bacon fat and butter over medium-high heat.
- Sear each batch for about 3–4 minutes, turning to color all sides until deeply browned (about 12 oz beef per batch).
- Transfer each finished batch directly into the slow cooker.
- Do not rush this step—deep browning builds the stew's rich, complex flavor.
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Ready when: Beef is deeply browned on all sides, bacon is crispy
Tip: Don't overcrowd the skillet—meat should sizzle, not steam. Work in batches even if it takes longer.
3
Sauté aromatics
- Leave about 1 tablespoon of fat in the skillet over medium-high heat.
- Add the carrots and minced garlic.
- Sauté for 2–3 minutes, stirring, until very fragrant.
- Stir in the tomato paste and cook for another minute, stirring constantly, until it darkens and caramelizes slightly against the hot skillet—the paste should smell sweet and concentrated.
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Ready when: Vegetables are fragrant, tomato paste is darker and concentrated
4
Deglaze with wine
- Pour the red wine into the skillet, scraping up all the browned, caramelized bits on the bottom with a wooden spoon.
- Simmer for about 2 minutes, stirring gently, to reduce the wine slightly and cook off the raw alcohol edge.
- The pan should smell rich, winey, and deeply savory.
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Ready when: Wine has reduced slightly, all browned bits are incorporated
Tip: Scrape the bottom well to dislodge all the flavorful fond—that's where the depth lives.
5
Assemble in slow cooker
- Pour the wine mixture, reserved crispy bacon, mushrooms, pearl onions, thyme sprigs, and bay leaves into the slow cooker with the beef and carrots.
- Pour the beef broth over everything.
- Stir gently to combine.
- Taste and season generously with salt and pepper—remember, the liquid will concentrate as it simmers, so season boldly.
- Cover the slow cooker, set it to LOW, and begin cooking.
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Ready when: Slow cooker is running on low, all ingredients are submerged and covered
Tip: Season with a full teaspoon of salt and ½ teaspoon of pepper here; you can adjust after cooking.
6
Beef cooks unattended
- Cover and cook on LOW for 6–8 hours.
- The exact time depends on your slow cooker—every appliance varies.
- The beef is done when a fork slides through the meat easily and the pieces break apart with gentle pressure.
- The sauce should be glossy, rich, and well-blended, with vegetables fully tender.
- Resist lifting the lid; each time you do adds 15–20 minutes to the cooking time.
- You can check on it once after 5 hours, but otherwise let it be.
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Ready when: Beef is fork-tender and breaks apart easily, sauce is rich and glossy
Tip: About 1 hour before the beef is done, you can start making the biscuit dough so everything is fresh and warm together.
7
Make biscuit dough
- In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper for the biscuits.
- Add the cold butter cubes.
- Using a fork, your fingertips, or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter visible throughout.
- Pour in the sourdough discard and cold milk.
- Stir with a fork, mixing just until the dough comes together in a shaggy, slightly lumpy mass.
- Do not overmix; lumps lead to tender biscuits, while overworking creates tough ones.
- A few streaks of dry flour are fine.
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Ready when: Dough is shaggy but just combined, not overmixed
Tip: Don't overwork the dough or stir it more than necessary. Lumpy is good; smooth is the enemy of tender biscuits.
8
Shape biscuits and prep ovenOven 425°F / 220°C
- Preheat the oven to 425°F (220°C).
- Drop heaping spoonfuls of dough (about 2 tablespoons each) onto the baking sheet, spacing them about 2 inches apart—you should have about 12 biscuits.
- In a small bowl, whisk the egg with 1 tablespoon of water.
- Brush the top of each biscuit lightly with the egg wash; this gives them a rich, glossy finish.
- Do not press or shape the dough; rough, rustic biscuits are more tender and visually appealing.
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Ready when: Oven is preheating to 425°F, 12 biscuits are shaped on the sheet with egg wash applied
Tip: Drop the dough as roughly as possible—don't smooth or shape it. Rough edges and rustic shapes bake up lighter and more tender.
9
Bake biscuits until goldenOven 425°F / 220°C
- Place the baking sheet in the center of the preheated 425°F (220°C) oven.
- Bake for 18–22 minutes, until the tops are golden brown and the biscuits are puffed and set.
- They should smell wonderfully buttery and tangy from the sourdough.
- Remove from the oven and let cool for 1–2 minutes.
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Ready when: Tops are golden brown, biscuits are puffed and set, interior is cooked through
Tip: Remove biscuits while they still have a slight give when gently pressed—overbaking makes them dry.
10
Finish and serve
- Taste the beef bourguignon and adjust the seasoning with salt and pepper as needed.
- Ladle the stew into wide bowls, ensuring each serving has plenty of beef, vegetables, and rich sauce.
- Place a warm biscuit directly on top of each bowl, or serve alongside.
- Serve immediately while the stew is hot and the biscuits are still warm.
- Garnish with a fresh thyme sprig if you like.
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Ready when: Stew is well-seasoned, biscuits are warm and ready

Good to know

Tips

Brown the beef in batches without crowding the skillet. Overcrowding causes the meat to steam rather than sear, robbing your stew of depth and color. It takes longer but is worth it.
Don't lift the slow cooker lid unnecessarily. Every time you do, you interrupt the cooking process and add 15–20 minutes to the total time. Trust it and resist peeking.
The sourdough discard really shines here—its tang cuts the richness of the beef and fat, brightening the whole dish. If your discard comes straight from the fridge, let it sit at room temperature for 30 minutes before using so it mixes in smoothly.
Every slow cooker runs at a slightly different temperature. Check the beef at 5.5 hours; if it's already fork-tender, you're done. If it needs more time, check every 30 minutes after that. Trust the visual/texture cue more than the clock.

Make ahead

Beef bourguignon tastes even better the next day, once flavors have fully melded. Make it up to 2 days ahead, cool completely, and refrigerate in an airtight container. Reheat gently on the stovetop over medium-low heat or in the slow cooker on low for 1–2 hours. Biscuit dough can be prepared up to 4 hours ahead and refrigerated; bake when ready, adding 2–3 minutes to the baking time if chilled.

Storage & reheating

Room temperature: Keep in a covered pot for up to 2 hours after cooking. Refrigerator: Stew keeps for up to 4 days in an airtight container. Reheat gently on the stovetop over medium-low heat or in the slow cooker on low until heated through. Freezer: The stew freezes excellently for up to 3 months. Thaw overnight in the refrigerator and reheat as above. Biscuits are best fresh but keep in an airtight container at room temperature for 1 day; reheat in a 300°F (150°C) oven for 5–10 minutes until warmed through.

Substitutions

beef chuck roast → Beef brisket or beef short ribs. Both have similar collagen content and become equally fork-tender. Short ribs will add extra richness from bone marrow.
dry red wine → ½ cup red wine + ½ cup additional beef broth. Reduces the alcohol content and depth; the stew will be gentler and less wine-forward but still delicious.
sourdough discard → All-purpose flour (use 1 cup flour, reduce milk to ¼ cup). Biscuits will lose the tangy sourdough character but remain tender and buttery. Or substitute ¾ cup Greek yogurt + ¼ cup milk for a different tang.
pearl onions → Regular yellow or white onions, cut into quarters. Less visually elegant but simpler to prep; they'll cook down and soften beautifully in the sauce.