This hearty Crockpot Beef Bourguignon is a cozy dish filled with tender beef, tasty mushrooms, and rich red wine. It slowly simmers all day to bring out amazing flavors!
I love how easy it is to throw everything in the Crockpot and forget about it. It feels like a warm hug on a chilly night—just grab a loaf of bread to soak up that delicious sauce!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking, becoming tender and flavorful. If you’re looking for a leaner option, consider using sirloin or flank steak, but adjust cooking time as they can cook faster.
Mushrooms: Cremini mushrooms add a nice earthy flavor, but white button mushrooms work too. If you’re not a fan of mushrooms, you can leave them out or replace them with diced bell peppers for a different twist.
Red Wine: Pinot Noir is a classic choice that brings depth. If you’d prefer to skip wine, use an extra cup of beef broth and a splash of vinegar or lemon juice for acidity.
Baby Potatoes: These are convenient and perfect in this dish. You can substitute with peeled, diced white or Yukon gold potatoes, but keep an eye on cooking time as they may cook differently.
How Do I Make Sure My Beef Bourguignon Turns Out Tender?
The key to tender beef lies in slow cooking. Choose a good quality beef chuck and season it well. Searing the beef first locks in flavor and helps create a richer sauce. Don’t rush the cooking process—let it go low and slow!
- Heat oil over medium-high heat and sear the beef cubes in batches. This caramelizes the meat and adds depth.
- After adding the wine and broth, scrape up all the tasty bits from the skillet—this is where a lot of flavor comes from.
- Cooking on low for 8-9 hours allows the collagen in the beef to break down, resulting in that melt-in-your-mouth texture.
Crockpot Beef Bourguignon Recipe
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef chuck roast, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 6 oz cremini or button mushrooms, sliced
- 1 lb baby potatoes, whole or halved if large
- 3 large carrots, peeled and cut into chunks
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Pinot Noir or Burgundy)
- 1 cup beef broth
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 bay leaf
- 1 tablespoon all-purpose flour (optional, for thickening)
For Garnish:
- Fresh parsley, chopped
- Fresh thyme sprigs
- French bread or biscuits, for serving
How Much Time Will You Need?
This delicious dish takes about 20 minutes to prepare and then cooks for 8-9 hours on low or 4-5 hours on high in the Crockpot. Perfect for a cozy day at home!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the beef cubes generously with salt and pepper. This helps to enhance the flavors of the beef.
2. Sear the Beef:
In a large skillet, heat the olive oil over medium-high heat. Sear the beef in batches until browned on all sides, which should take about 3-4 minutes per batch. Once browned, transfer the beef to the Crockpot.
3. Sauté the Vegetables:
In the same skillet, add the sliced mushrooms and cook for about 3-4 minutes until they start to soften. Then, add the chopped onion and minced garlic. Cook for another 2 minutes until the onion is fragrant and transparent.
4. Add Tomato Paste:
Stir in the tomato paste and let it cook for 1 minute to develop deeper flavors.
5. Create the Sauce:
Pour in the red wine and beef broth, scraping the bottom of the skillet to release the flavorful browned bits. Bring this mixture to a simmer and cook for about 3-5 minutes to slightly reduce the liquid.
6. Combine Everything in the Crockpot:
Transfer the liquid mixture from the skillet into the Crockpot with the beef. Then, add the baby potatoes, carrots, fresh thyme, and bay leaf. Stir everything to combine.
7. Cook the Stew:
Cover the Crockpot and cook on low for 8-9 hours, or on high for 4-5 hours, until the beef is tender and the veggies are cooked through.
8. Thicken the Sauce (Optional):
If you want a thicker sauce, about 30 minutes before it’s done, mix the tablespoon of flour with a small amount of cold water to create a slurry. Stir this into the Crockpot, cover again, and continue cooking for the remaining time.
9. Final Touches:
Once cooked, remove the bay leaf and garnish the stew with fresh parsley and thyme sprigs for a pop of color and flavor.
10. Serve and Enjoy:
Serve the hearty beef bourguignon hot, alongside crusty French bread or warm biscuits to soak up that rich, savory sauce.
Enjoy your comforting and rich Crockpot Beef Bourguignon!
Can I Use Frozen Beef for This Recipe?
Yes, you can, but it’s best to thaw the beef completely before cooking. Thaw the beef in the refrigerator overnight or in cold water for a quicker method. Searing frozen beef in a Crockpot may not yield the best results, as it can affect the overall texture and flavor.
Can I Substitute the Red Wine?
Absolutely! If you prefer not to use wine, replace it with an additional cup of beef broth and a splash of vinegar or lemon juice for acidity. This will still give your dish some great depth without the alcohol.
How Should I Store Leftover Beef Bourguignon?
Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, let it cool down completely, then place it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I Add More Vegetables?
Yes, feel free to add other vegetables like peas, parsnips, or celery! Just chop them into similar-sized pieces to ensure even cooking. Add softer vegetables like peas during the last hour of cooking to prevent them from getting mushy.
