Crockpot Beef Bourguignon (Printer-Friendly)
Tender beef and vegetables simmer in a rich red wine sauce for a comforting slow-cooked dinner.
# What You’ll Need:
→ Meat and Bacon
01 -
8 ounces bacon, diced
02 -
2 pounds beef chuck roast, cut into 2-inch chunks
→ Vegetables
03 -
15 ounces baby potatoes
04 -
3 medium carrots, sliced
05 -
1 large onion, chopped
06 -
10 ounces pearl onions, peeled
07 -
8 ounces mushrooms, sliced
08 -
4 garlic cloves, minced
→ Liquids and Sauces
09 -
1 1/2 cups dry red wine (e.g., Cabernet Sauvignon or Pinot Noir)
10 -
1 1/2 cups beef broth
11 -
2 tablespoons tomato paste
12 -
1 tablespoon Worcestershire sauce
→ Thickener
13 -
1 tablespoon cornstarch
→ Herbs and Spices
14 -
2 sprigs fresh thyme
15 -
2 sprigs fresh rosemary
16 -
1 bay leaf
# Steps to Make This:
01 -
Cook diced bacon in a large skillet over medium-high heat until crisp and golden. Remove with a slotted spoon and set aside.
02 -
Cut the chuck roast into 2-inch chunks. In the same skillet with bacon fat, sear beef pieces in batches for 3–5 minutes per side until evenly browned. Transfer browned beef to slow cooker.
03 -
Layer baby potatoes, sliced carrots, chopped onion, pearl onions, minced garlic, and sliced mushrooms over the beef in the slow cooker.
04 -
In a large bowl, whisk together dry red wine, beef broth, cornstarch, tomato paste, and Worcestershire sauce until smooth.
05 -
Pour the wine mixture over beef and vegetables. Nestle sprigs of fresh thyme, rosemary, and bay leaf into the slow cooker. Cover and cook on low for 6–8 hours until beef is fork-tender.
06 -
Remove herb sprigs and bay leaf before serving. Adjust seasoning with salt or a splash of vinegar if desired. Serve warm with crusty bread or over mashed potatoes.
# Additional Notes:
01 -
Searing the beef before slow cooking locks in flavor and creates a rich sauce base.
02 -
Choose a dry red wine suitable for drinking rather than cooking wine for best results.
03 -
Low and slow cooking ensures the beef becomes tender and the flavors meld perfectly.