Crockpot Beef Bourguignon
A hearty and flavorful French-inspired dish, Crockpot Beef Bourguignon is made with tender beef, hearty vegetables, and a rich red wine sauce, all cooked to perfection in a slow cooker.
Prep Time 20 minutes mins
Cook Time 8 hours hrs
Resting Time 10 minutes mins
Total Time 8 hours hrs 30 minutes mins
Course Main Dish
Cuisine French
Skillet For browning beef and cooking the sauce. Slow Cooker For even, slow cooking of the beef and vegetables. whisk For mixing the thickening agent.
- 2 lbs beef chuck roast cut into 2-inch cubes
- 2 tablespoons olive oil
- 6 strips of bacon diced
- 3 cups red wine Burgundy or Pinot Noir
- 1 ½ cups beef broth
- 3 tablespoons tomato paste
- 3 carrots peeled and cut into 1-inch pieces
- 1 pound baby potatoes halved
- 1 cup pearl onions peeled (frozen is fine)
- 2 cloves garlic minced
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- 1 bay leaf
- 8 ounces cremini mushrooms quartered
- Salt and pepper to taste
- 2 tablespoons all-purpose flour optional, for thickening
Brown the Beef and Bacon: In a large skillet, cook the diced bacon over medium heat until crisp. Remove and set aside, leaving the drippings in the pan. Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Transfer the beef to the slow cooker.
Prepare the Sauce: In the same skillet, sauté the garlic until fragrant (about 30 seconds). Add tomato paste and stir. Slowly pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let cook for 2–3 minutes.
Add Ingredients to Slow Cooker: Add the carrots, potatoes, pearl onions, cooked bacon, and mushrooms to the slow cooker. Pour the wine mixture over the top, then add the thyme, parsley, and bay leaf.
Cover and cook on low for 8 hours or on high for 4–5 hours, until the beef is tender and the vegetables are cooked through.
Thicken the Sauce (Optional): If a thicker sauce is desired, whisk the flour with a few tablespoons of the liquid from the crockpot until smooth, then stir back into the slow cooker. Cook on high for an additional 15–20 minutes.
Remove the herb sprigs and bay leaf before serving. Serve hot, garnished with fresh parsley if desired.
- For the best flavor, use a dry red wine such as Burgundy or Pinot Noir.
- Frozen pearl onions save time and effort for this dish.
- This recipe pairs wonderfully with crusty bread or buttered noodles.
Keyword beef recipe, crockpot
