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Easy Crock-Pot Beef Bourguignon Recipe

Easy Crock-Pot Beef Bourguignon

Tender beef chuck, bacon, vegetables, mushrooms, and herbs simmer slowly in dry red wine and beef broth for a rich, comforting dinner. Serve this classic-style stew over mashed potatoes, noodles, rice, or alongside crusty bread.
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Prep Time 35 minutes
Cook Time 8 minutes
Total Time 9 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Beef and Bacon
  • 3 pounds Boneless beef chuck roast, cut into 1½-inch cubes
  • 6 ounces Bacon, diced
Vegetables and Aromatics
  • 1 large Large yellow onion, chopped
  • 3 medium Medium carrots, sliced
  • 3 cloves Garlic cloves, minced
  • 8 ounces Cremini or white mushrooms, halved or quartered
  • 8 ounces Frozen pearl onions, optional
Sauce and Seasoning
  • 2 tablespoons All-purpose flour
  • 2 cups Dry red wine, preferably Burgundy or Pinot Noir
  • 1½ cups Low-sodium beef broth
  • 2 tablespoons Tomato paste
  • 1 teaspoon Kosher salt, plus more to taste
  • ½ teaspoon Freshly ground black pepper
  • 1 teaspoon or 3-4 teaspoon or sprigs Dried thyme or fresh thyme sprigs
  • 2 leaves Bay leaves
Garnish
  • 2 tablespoons Fresh parsley, chopped

Method
 

Step-by-Step
  1. Pat the beef cubes thoroughly dry with paper towels, then season them with the kosher salt and black pepper. Dry beef browns properly in the skillet instead of releasing moisture and steaming.
  2. Cook the diced bacon in a large skillet over medium heat until browned and crisp around the edges. Transfer the bacon to the slow cooker, leaving the rendered fat in the skillet.
  3. Brown the beef in batches in the bacon fat, turning the cubes so several sides develop a deep brown crust. Do not crowd the skillet, and transfer each browned batch to the slow cooker.
  4. Add the chopped onion and sliced carrots to the skillet and sauté for 3–5 minutes. Stir in the garlic and cook for about 30 seconds, just until fragrant.
  5. Sprinkle the flour over the vegetables and stir for 1 minute. Pour in the red wine and scrape the browned bits from the bottom of the skillet.
  6. Pour the wine-and-vegetable mixture into the slow cooker. Add the beef broth, tomato paste, thyme, bay leaves, and pearl onions if using.
  7. Cover and cook until the beef is very tender, 8–9 hours on LOW or 4–5 hours on HIGH. Keep the lid closed as much as possible so the cooker maintains a steady temperature.
  8. Add the mushrooms during the final 60–90 minutes of cooking. This timing helps them keep a better texture instead of becoming overly soft and watery.
  9. Remove the bay leaves and fresh thyme stems, if used. Taste the stew and adjust the salt and pepper.
  10. If the sauce is thinner than you prefer, transfer it to a saucepan and simmer it uncovered for 10–15 minutes. Return the thickened sauce to the beef if needed, garnish with parsley, and serve hot.

Notes

Choose a dry red wine that you enjoy drinking; avoid sweet wine and cooking wine. Store leftovers in a covered container in the refrigerator and reheat gently until hot. For more cozy slow-cooker inspiration, try this slow-cooker beef barley soup.