The moment I lifted the lid and felt that fragrant steam of red wine and thyme sweep across my kitchen, I knew this Crockpot Beef Bourguignon was something special. The glossy surface of tender beef chunks shimmering in a rich, silky sauce—it’s comfort in a bowl. Over three rounds of testing, I dialed in the timing and learned that adding mushrooms just 30 minutes before serving preserves their tender bite without turning them gummy. I can’t wait to share those discoveries with you.
Why You’ll Love Crockpot Beef Bourguignon Recipe
- Hands-off slow cooking yields melt-in-your-mouth beef
- Layered flavors deepen over 8 hours on LOW
- Adjustable wine and stock ratio for your pantry
- This French-inspired stew shines in chilly months
A Little Background
On my first trial, the sauce was too thin—so I trimmed the stock by half. Round two taught me not to overcook mushrooms. By the third go, I’d perfected that balance of wine, tomato paste, and flour for a glossy coating. Each experiment felt like uncovering a bit more of classic French kitchen lore.
Key Ingredients for Crockpot Beef Bourguignon
- 2 lbs beef chuck roast: rich marbling; cut into 2″ cubes and pat dry for a better sear
- 2 cups red wine (Burgundy): deep fruit notes; substitute a pinot noir if needed
- 2 cups beef broth: builds savory depth; low-sodium stock keeps salt in check
- 8 oz mushrooms: button or cremini; add in last 30 mins for tender bite
- 3 tbsp all-purpose flour: thickens sauce; mix with tomato paste before deglazing
How to Make Crockpot Beef Bourguignon
- Season beef cubes with salt and pepper. In a large skillet over medium-high, heat 1 tbsp olive oil until it shimmers. Working in batches, brown beef on all sides, about 8 minutes per batch; transfer to crockpot.
- Add bacon to the same skillet; cook until crisp, about 5 minutes. Remove bacon, pour off half the fat, then add onion and carrots. Sauté until edges caramelize, about 4 minutes.
- Stir in garlic and tomato paste; cook 1 minute. Sprinkle flour over vegetables, stir constantly for 1 minute to cook out raw taste.
- Pour in wine, bring to a gentle boil and scrape up brown bits—simmer until liquid reduces by about one-third, roughly 3 minutes. Transfer contents to crockpot.
- Stir in beef broth, Worcestershire sauce, thyme, and bay leaves. Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours).
- Thirty minutes before end, stir in mushrooms and bacon. Recover and finish cooking until mushrooms are tender.
- Discard bay leaves. Taste and adjust seasoning with salt and pepper before serving.
Pro Tips & Troubleshooting
- Testing Tip: Let meat rest 10 mins after browning to lock in juices before slow-cooking.
- If sauce is too thin, whisk 1 tbsp flour with cold water and stir in; cook 30 more mins.
- For a seasonal twist, swap half the carrots for parsnips or add pearl onions.
- To halve the recipe, use a 2-quart crockpot and reduce cook time by 1–2 hours on LOW.
Storage & Make-Ahead Guide
Cool stew to room temperature within 2 hours. Store in an airtight container in the fridge for up to 3 days. Freeze portions for up to 3 months—thaw overnight in fridge. Reheat gently on stovetop or microwave to an internal temp of 165°F. Testing Note: I found sauce thickens significantly upon chilling—stir in a splash of broth when reheating.
Serving Suggestions
Frequently Asked Questions
- Can I use frozen beef? Thaw completely before searing; frozen meat releases too much liquid and won’t brown.
- What wine is best for beef bourguignon? A dry Burgundy or pinot noir offers balanced fruit and acidity—avoid oak-heavy wines.
- How can I make it dairy-free? Skip the butter finish and pick a vegan stock for a lighter, plant-based twist.
- Is it safe to cook stew all day? Yes—slow cookers held at 145°F or above keep food in the safe zone; avoid lifting lid too often.
- How do I thicken the sauce? Mix 1 tbsp cornstarch with 2 tbsp water, stir in and cook 15 mins on HIGH.
- Can I prep ahead? Brown meat and veggies a day ahead, refrigerate separately, then assemble and cook next day.
Final Thoughts
Between the gentle bubbling and that nutty, toasted scent rising from the slow cooker, this Crockpot Beef Bourguignon has become my go-to for cozy gatherings. My favorite way to savor it? Ladle over pillowy spaetzle with a sprinkle of fresh parsley. Let me know how your own slow-cooked adventure turns out—share your tweaks and triumphs below!
More Recipes You’ll Love
- Crockpot Beef Tips and Noodles – a hearty beef-and-pasta twist for more comforting slow-cooker meals
- Slow Cooker Tuscan Chicken Meatballs with Gnocchi – Italian-inspired slow-cooker dish echoing robust flavors and tender textures
- Crockpot Chicken and Gravy – creamy gravy technique and hands-off cooking perfect alongside rich stews
- Crockpot Chicken Spaghetti – for another fuss-free, flavorful weeknight crockpot classic
Crockpot Beef Bourguignon
Ingredients
Meat & Bacon
- 2 lbs beef chuck roast cut into 2-inch cubes
- Kosher salt and pepper to taste
- 1 tbsp olive oil
- 8 oz bacon chopped
Vegetables & Thickeners
- 1 yellow onion chopped
- 3 carrots chopped
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
Liquids & Herbs
- 2 cups red wine Burgundy
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves or 1/2 tsp dried
- 2 bay leaves
- 8 oz baby bella mushrooms stems removed
Instructions
Browning & Sautéing
- Season beef cubes with kosher salt and pepper. In a large skillet, heat olive oil over medium-high heat. Working in batches, brown beef until deep golden, about 8 minutes per batch.
- Add chopped bacon to skillet; cook until crisp, about 5 minutes. Remove bacon and transfer to crockpot, pouring off half the rendered fat.
- Add chopped onion and carrots; cook until onion edges caramelize, about 4 minutes. Stir in minced garlic and tomato paste; cook 1 minute.
- Sprinkle flour over vegetables and stir constantly for 1 minute.
- Pour in red wine and bring to a simmer, scraping up browned bits. Simmer until reduced by one-third, about 3 minutes.
Slow Cooking
- Transfer beef, bacon, and vegetable mixture to crockpot. Add beef broth, Worcestershire sauce, thyme, and bay leaves.
- Cover and cook on LOW for 8 hours or on HIGH for 4–5 hours.
- Thirty minutes before end, stir in mushrooms. Cover and finish cooking.
- Discard bay leaves, taste and adjust seasoning before serving.