Discover the magic of Crockpot Beef Bourguignon, a classic French stew transformed into an effortlessly delicious meal by your slow cooker. This recipe is perfect for busy weeknights or when you crave a comforting, restaurant-quality dish with minimal fuss, offering deep, savory flavors and tender beef that melts in your mouth.
Key Ingredients for Crockpot Beef Bourguignon
- 2 – 2.5 lbs beef chuck roast, trimmed of excess fat and cut into 1.5-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 ounces thick-cut bacon, diced
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced into 1/2-inch pieces
- 3 cloves garlic, minced
- 1 (750ml) bottle dry red wine (such as Pinot Noir, Burgundy, or Merlot)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 pound cremini mushrooms, quartered
- 1/2 cup frozen pearl onions, thawed
- Fresh parsley, chopped, for garnish
How to Make Crockpot Beef Bourguignon
This Crockpot Beef Bourguignon is designed for ultimate ease and robust flavor, making it a weeknight savior without sacrificing the rich, complex taste of the traditional dish. With a prep time of about 20 minutes and a slow cooking time of 6-8 hours, you’ll achieve incredibly tender beef and a velvety sauce that sings with classic French aromatics.
Step-by-Step Instructions
- Prep the Beef: Pat the beef cubes thoroughly dry with paper towels. In a large bowl, toss the beef with the flour, salt, and pepper until evenly coated. This coating will help thicken the sauce later.
- Sear the Beef and Bacon: Heat the olive oil in a large skillet over medium-high heat. Add the floured beef in batches, being careful not to overcrowd the pan. Sear on all sides until deeply browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside. Add the diced bacon to the same skillet and cook until crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the skillet.
- Sauté the Aromatics: Add the chopped onion, sliced carrots, and sliced celery to the skillet with the bacon fat. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- Deglaze and Combine: Pour about 1 cup of the red wine into the skillet. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits (this is where a lot of flavor lives!). This step is crucial for a truly delicious Bourguignon.
- Assemble in the Slow Cooker: Transfer the seared beef, cooked bacon, and sautéed vegetables from the skillet to your slow cooker.
- Add Liquids and Seasonings: In a separate bowl, whisk together the remaining red wine, beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour this mixture over the beef and vegetables in the slow cooker.
- Slow Cook: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the beef is fork-tender.
- Add Mushrooms and Pearl Onions: During the last 30-60 minutes of cooking, stir in the quartered mushrooms and thawed pearl onions. This ensures they are tender but not overcooked and mushy.
- Thicken Sauce (Optional but Recommended): If you desire a thicker sauce, carefully remove the beef and vegetables from the slow cooker using a slotted spoon and set aside. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this slurry into the liquid remaining in the slow cooker. Turn the slow cooker to HIGH and cook, uncovered, stirring occasionally, for about 15-20 minutes, or until the sauce has thickened to your liking.
- Serve: Return the beef and vegetables to the thickened sauce and stir gently to combine. Remove and discard the bay leaves. Ladle the Crockpot Beef Bourguignon into bowls and garnish generously with fresh chopped parsley.
Why You’ll Love This Crockpot Beef Bourguignon
You’ll absolutely adore this Crockpot Beef Bourguignon because it delivers all the rich, classic flavors of a slow-braised French stew without the hours of active cooking. Imagine incredibly tender beef that practically melts in your mouth, enveloped in a deeply savory, wine-infused sauce that’s made even more luxurious with the addition of earthy mushrooms and sweet pearl onions. This is the kind of soul-warming dish that feels like a special occasion but is surprisingly budget-friendly to make at home, saving you a significant amount compared to dining out.
Unlike a quickly sautéed beef dish, the slow cooker magic transforms humble ingredients into something truly spectacular, infusing every bite with comforting, complex notes that will have everyone asking for seconds. It’s a no-fuss way to achieve a restaurant-quality meal that feels both elegant and incredibly satisfying, making it perfect for family dinners or when you want to impress without the stress. Dive into this comforting embrace and experience French provincial cooking at its finest, right in your own kitchen.
Storing and Reheating Tips
Storing Leftovers:
- Allow the Crockpot Beef Bourguignon to cool completely before storing.
- Transfer the cooled stew to an airtight container.
- Refrigerate for up to 3-4 days.
Freezing for Future Meals:
- Cool the stew completely.
- Portion the stew into freezer-safe containers or heavy-duty freezer bags. It’s a good idea to freeze in individual or family-sized portions for easy thawing and reheating.
- Label containers with the date.
- Frozen Crockpot Beef Bourguignon will last for 2-3 months.
Reheating Instructions:
- Stovetop: The best method for reheating is on the stovetop. Gently heat the stew in a saucepan over medium-low heat, stirring occasionally, until heated through. This method helps maintain the sauce’s texture.
- Microwave: Reheat individual portions in a microwave-safe dish on 50% power, stirring every minute or so, until hot.
- From Frozen: Thaw frozen stew overnight in the refrigerator before reheating using the stovetop or microwave method.
Final Thoughts
This Crockpot Beef Bourguignon is a testament to the power of slow cooking, transforming simple ingredients into an unforgettable meal. Give yourself permission to relax and let your slow cooker do the work – you deserve this delicious, comforting dish!
Crockpot Beef Bourguignon
Ingredients
Equipment
Method
- Pat the beef cubes thoroughly dry with paper towels. In a large bowl, toss the beef with the flour, salt, and pepper until evenly coated. This coating will help thicken the sauce later.2 – 2.5 lbs beef chuck roast, trimmed of excess fat and cut into 1.5-inch cubes, 1/4 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper
- Heat the olive oil in a large skillet over medium-high heat. Add the floured beef in batches, being careful not to overcrowd the pan. Sear on all sides until deeply browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside. Add the diced bacon to the same skillet and cook until crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the skillet.2 tablespoons olive oil, 2 – 2.5 lbs beef chuck roast, trimmed of excess fat and cut into 1.5-inch cubes, 4 ounces thick-cut bacon, diced
- Add the chopped onion, sliced carrots, and sliced celery to the skillet with the bacon fat. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.1 large yellow onion, chopped, 3 cloves garlic, minced
- Pour about 1 cup of the red wine into the skillet. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits (this is where a lot of flavor lives!). This step is crucial for a truly delicious Bourguignon.1 (750ml) bottle dry red wine (such as Pinot Noir, Burgundy, or Merlot)
- Transfer the seared beef, cooked bacon, and sautéed vegetables from the skillet to your slow cooker.2 – 2.5 lbs beef chuck roast, trimmed of excess fat and cut into 1.5-inch cubes, 4 ounces thick-cut bacon, diced, 1 large yellow onion, chopped, 3 cloves garlic, minced
- In a separate bowl, whisk together the remaining red wine, beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour this mixture over the beef and vegetables in the slow cooker.1 (750ml) bottle dry red wine (such as Pinot Noir, Burgundy, or Merlot), 2 cups beef broth, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
- Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the beef is fork-tender.
- During the last 30-60 minutes of cooking, stir in the quartered mushrooms and thawed pearl onions. This ensures they are tender but not overcooked and mushy.1 pound cremini mushrooms, quartered, 1/2 cup frozen pearl onions, thawed
- If you desire a thicker sauce, carefully remove the beef and vegetables from the slow cooker using a slotted spoon and set aside. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir this slurry into the liquid remaining in the slow cooker. Turn the slow cooker to HIGH and cook, uncovered, stirring occasionally, for about 15-20 minutes, or until the sauce has thickened to your liking.2 tablespoons cornstarch, 2 tablespoons cold water
- Return the beef and vegetables to the thickened sauce and stir gently to combine. Remove and discard the bay leaves. Ladle the Crockpot Beef Bourguignon into bowls and garnish generously with fresh chopped parsley.Fresh parsley, chopped, for garnish