Crockpot Beef Bourguignon
Using a slow cooker for this beef bourguignon recipe allows the beef to soak up all the deep flavors of red wine, aromatic vegetables, and fresh herbs.
Equipment
- Slow Cooker (Crock Pot)
- Large skillet
- Wooden spoon
- Measuring Cups & Spoons
- Knife & cutting board
- Tongs
Ingredients
For the Beef Bourguignon
- 2 pounds beef chuck cut into 2-inch cubes
- 4 slices thick-cut bacon chopped
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks sliced
- 8 ounces pearl onions peeled
- 8 ounces mushrooms halved
- 2 tablespoons tomato paste
- 2 cups red wine Burgundy or any dry red wine
- 2 cups beef broth
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- 2 bay leaves
- Salt and black pepper to taste
For Garnish (Optional)
- Fresh parsley chopped
- Crusty bread or mashed potatoes for serving
Instructions
Step 1: Prepare the Ingredients
- Slice the beef into 2-inch cubes if not pre-cut.
- Peel the pearl onions and halve the mushrooms.
- Dice the onion, slice the carrots and celery, and mince the garlic.
- Pro Tip: Dry the beef cubes with paper towels before browning—this helps them sear better and develop more flavor.
Step 2: Brown the Bacon and Beef
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside.
- In the same skillet, add olive oil if needed, then brown the beef cubes in batches to avoid overcrowding.
- Transfer the browned beef and bacon to the slow cooker.
- Pro Tip: Don’t rush this step—browning adds a deep, savory flavor to your beef bourguignon.
Step 3: Sauté the Vegetables
- In the same skillet, sauté the onions, carrots, and celery until softened, about 5 minutes.
- Add garlic and cook for another 30 seconds until fragrant.
- Stir in tomato paste and cook for 1–2 minutes.
- Transfer all vegetables to the slow cooker.
Step 4: Add Liquids and Seasonings
- Pour the red wine and beef broth over the beef and vegetables in the slow cooker.
- Add thyme, bay leaves, salt, and pepper. Give everything a gentle stir to combine.
- Pro Tip: Use a wine you’d enjoy drinking—the flavor really comes through in slow cooking.
Step 5: Cook Low and Slow
- Cover the slow cooker and cook on low for 8–10 hours or on high for 4–6 hours, until beef is tender.
- About 30 minutes before serving, add pearl onions and mushrooms. Cover and continue cooking.
- Pro Tip: Resist the urge to lift the lid too often—each peek slows down the cooking and can affect the tenderness.
Step 6: Finish and Serve
- Remove bay leaves and taste for seasoning, adding extra salt or pepper if needed.
- Serve over mashed potatoes, buttered noodles, or creamy polenta. Sprinkle with fresh parsley for a pop of color.
- Pro Tip: Let it rest for 10 minutes before serving—the sauce thickens slightly and flavors meld beautifully.
Notes
Nutritional Value (Approx. per serving)
- Calories: ~480
- Protein: ~38g
- Carbohydrates: ~18g
- Fat: ~25g
- Fiber: ~3g
- Sugar: ~5g
- Sodium: ~720mg