Crockpot Beef Bourguignon Dish

This crockpot beef bourguignon has been a beloved family recipe for years, offering a rich and comforting stew that fills the kitchen with mouthwatering aromas. The slow cooker does the heavy lifting while you go about your day, resulting in tender beef and a silky, flavorful sauce that feels special even on a busy weeknight.

I first made this recipe when I was just starting out on my own and it quickly became a goto comfort meal. Even now, years later, it reminds me of cozy evenings filled with good food and good company.

Ingredients

• Bacon: Adds a smoky richness that builds the stew's savory base. Choose thickcut for best flavor and texture
• Beef chuck: Ideal for slow cooking because it becomes tender and flavorful after hours of simmering. Look for wellmarbled cuts
• Baby potatoes: Soak up the wineinfused sauce and provide a hearty bite. Select firm, unblemished potatoes
• Carrots: Bring natural sweetness and vibrant color to balance the savory elements
• Onion: Forms the aromatic backbone of the stew; pick firm, glossy ones with no soft spots
• Pearl onions: Contribute gentle sweetness and a lovely texture contrast. Frozen ones are a convenient option
• Mushrooms: Add earthiness and meaty depth; cremini or button mushrooms work well
• Garlic: Gives a pungent, unmistakable layer of flavor—fresh cloves are best
• Red wine: The heart of the dish, bringing acidity and richness. Use a dry, drinkable wine like Cabernet Sauvignon or Pinot Noir
• Beef broth: Ties all the flavors together while keeping the sauce moist
• Cornstarch: Thickens the sauce to a velvety consistency. Use it sparingly to avoid overthickening
• Tomato paste: Adds subtle acidity and deepens the flavor
• Worcestershire sauce: Provides savory umami complexity
• Fresh thyme: Offers a bright herbal note
• Fresh rosemary: Adds warmth and piney fragrance
• Bay leaf: Contributes a background depth that rounds out the flavors

Instructions

Sauté the Bacon:

Cook the bacon in a large skillet over mediumhigh heat until golden and crispy. Use a slotted spoon to transfer it to a bowl and reserve the rendered fat in the pan. Try to resist eating it all while you cook, though I wont judge if you sneak a piece or two

Brown the Beef:

Cut the chuck roast into generous 2 inch chunks. Using the bacon fat in the skillet, sear the beef pieces in batches for 3 to 5 minutes on each side until deeply browned. This step locks in flavor and creates a rich foundation for the stew. Transfer the browned beef straight into your slow cooker

Add the Vegetables:

Place the baby potatoes, carrots, chopped onion, pearl onions, garlic cloves, and mushrooms into the crockpot on top of the beef

Prepare the Cooking Liquid:

In a large bowl, whisk together the red wine, beef broth, cornstarch, tomato paste, and Worcestershire sauce until smooth and well combined. Pour this mixture evenly over the beef and vegetables

Add the Herbs:

Tuck in fresh sprigs of thyme and rosemary along with a bay leaf to infuse the stew with fragrant herbal notes as it cooks

Slow Cook to Perfection:

Cover the crockpot and cook on low for 6 to 8 hours. The beef will become fallapart tender and the sauce will develop an irresistible richness. Your kitchen will smell like a cozy, comforting haven

Store Leftovers:

Store any leftovers in an airtight container and refrigerate for up to 3 to 4 days. Reheat gently on the stovetop over medium heat until warmed through and the sauce regains its glossy texture

The smoky bacon is my favorite part—it adds an unexpected depth that elevates the dish from ordinary to memorable. One winter, sharing this stew with family became a treasured tradition, making cold evenings feel warm and joyful.

Storage Tips

Leftovers keep well in the fridge for several days. Be sure to cool completely before refrigerating and store in a tightly sealed container to preserve flavor. You can also freeze portions in freezersafe containers for up to three months

Ingredient Substitutions

If you prefer to skip the bacon, the stew will still be delicious but less smoky. For winefree versions, replace red wine with extra beef broth or tart cherry juice plus a few tablespoons of red wine vinegar for acidity. Pearl onions can be swapped with shallots or extra regular onion

Serving Suggestions

Serve this stew in roomy bowls sprinkled with fresh parsley and alongside crusty bread to soak up every last drop of sauce. It also shines ladled over creamy mashed potatoes, buttered egg noodles, or soft polenta

This crockpot beef bourguignon rewards patience with deep flavor and tender beef. Serve it with crusty bread to sop up the rich, wine infused sauce.

FAQs About This Recipe

→ What cut of beef is best for this dish?

Beef chuck is ideal due to its marbling and ability to become tender during long, slow cooking.

→ Can I substitute the red wine?

Yes, you can replace red wine with additional beef broth or tart cherry juice for acidity without alcohol.

→ Why is searing the beef important?

Searing browns the meat, creating a deep, savory base and locking in rich flavors before slow cooking.

→ How long should the dish cook?

Cook on low for 6 to 8 hours to ensure the beef is fork-tender and the flavors meld beautifully.

→ What vegetables are used?

Baby potatoes, carrots, onions, pearl onions, garlic, and mushrooms combine to add flavor, texture, and color.

→ How can I thicken the sauce?

Cornstarch mixed with broth and tomato paste helps achieve a glossy, velvety sauce consistency.