Crockpot Beef Bourguignon is a hearty dish that’s perfect for a cozy dinner. With tender beef, rich red wine, and tasty veggies, it warms you right up!
You just throw everything in your crockpot and let it do the magic—who knew dinner could be this easy? I love serving it with crusty bread to soak up all that delicious sauce!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect because it becomes tender after long cooking times. If you need a substitute, you can use brisket or round, but keep in mind the texture may vary.
Red Wine: Burgundy or Pinot Noir works best for that classic taste. If you prefer to skip alcohol, try using beef broth or grape juice mixed with a splash of vinegar for acidity.
Mushrooms: Button mushrooms are common here, but you can replace them with cremini or shiitake for more flavor. Just slice or quarter them to match the size of the other veggies.
Potatoes: Baby potatoes are convenient and hold their shape, but you can also use regular potatoes, just cut them into similar-sized pieces. Sweet potatoes can add a different flavor and sweetness!
How Do I Get the Beef Perfectly Tender in a Crockpot?
To achieve melt-in-your-mouth beef in your crockpot, proper browning is key. Start by heating the skillet and adding oil. Brown the beef in small batches so you get that caramelized crust.
- Don’t overcrowd—this ensures even cooking.
- Let it brown for 3-4 minutes, then transfer to the crockpot.
- Also, remember to cook on low for a longer time; this helps break down tough fibers in the meat.
Crockpot Beef Bourguignon
Ingredients You’ll Need:
For the Beef:
- 2 lbs beef chuck, cut into 1-2 inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Vegetables:
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 4 carrots, peeled and cut into chunks or baby carrots
- 1 lb baby potatoes, washed
- 8 oz button mushrooms, cleaned and halved
For the Sauce:
- 1 cup red wine (Burgundy or Pinot Noir preferred)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
For Garnish:
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
Preparation will take about 20 minutes. After that, cook your beef bourguignon on low for about 7-8 hours or on high for 4-5 hours. It’s a fantastic set-it-and-forget-it recipe!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the beef cubes generously with salt and pepper. This will help enhance the flavor of the meat.
2. Brown the Beef:
Heat the olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, making sure not to overcrowd the pan. Cook until nicely caramelized on all sides, about 3-4 minutes per batch. Once browned, transfer the beef to your crockpot.
3. Sauté Veggies:
In the same skillet, if needed, add a bit more oil and then sauté the minced garlic and chopped onion until they are fragrant and soft, about 3-4 minutes.
4. Deglaze the Pan:
Add the tomato paste to the skillet and stir for a minute to deepen the flavor. Next, pour in the red wine to deglaze the pan, scraping up any flavorful bits stuck to the bottom. This will add depth to your sauce.
5. Combine Ingredients in the Crockpot:
Now pour the wine and onion mixture over the beef in the crockpot. Add the beef broth, Worcestershire sauce, dried thyme, and bay leaf. Stir gently to combine everything.
6. Add Vegetables:
Layer the carrots, baby potatoes, and mushrooms on top of the beef mixture. Cover the crockpot and cook on low for 7-8 hours, or on high for 4-5 hours until the beef is tender and the vegetables are cooked through.
7. Thicken the Sauce:
About 30 minutes before you are ready to serve, make a smooth paste by mixing the flour and butter together (this is called a beurre manié). Stir this into the crockpot gently to thicken the sauce.
8. Final Touches:
Before serving, carefully remove the bay leaf. Check and adjust seasoning with salt and pepper if necessary.
9. Serve:
Garnish with freshly chopped parsley before serving. Enjoy your delicious beef bourguignon hot with crusty bread, buttered noodles, or creamy mashed potatoes!
This slow-cooked beef bourguignon delivers tender chunks of beef and vegetables swimming in a rich, red wine-infused sauce—comfort food made easy and oh-so-delicious in a crockpot!
Can I Use a Different Cut of Meat?
Absolutely! While beef chuck is ideal for this recipe due to its flavor and tenderness, you can also use brisket or round cuts. Just be aware that they may have a slightly different texture.
Can I Make This Recipe Without Wine?
Yes! If you prefer not to use wine, substitute it with beef broth or a mix of grape juice with a splash of vinegar for acidity. It won’t have the same depth of flavor, but will still be delicious!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to warm through.
Can I Add Other Vegetables?
Definitely! Feel free to add other vegetables such as peas, turnips, or parsnips. Just make sure to cut them into similar sizes so they cook evenly along with the other ingredients.
