Crockpot Beef Bourguignon

This crockpot beef bourguignon is one of those recipes that turns simple ingredients into a rich and cozy meal with minimal effort. It’s perfect for busy days when you want something comforting and special without fussing over the stove. The slow cooking transforms the beef into melt in your mouth tenderness while infusing the sauce with deep flavors from wine, herbs, and smoky bacon. I’ve made this dish countless times, especially on chilly weekends, and it always feels like a warm hug in a bowl.

I remember making this when I first moved into my own place. It felt fancy but was so easy to pull together, and my partner was instantly hooked. Now it’s a weekend tradition that never disappoints.

Ingredients

• Bacon: adds smoky, salty richness that builds the flavor foundation, so choose thick cut for the best texture
• Beef chuck: is the classic slow cooking cut that becomes tender and juicy look for good marbling for extra flavor
• Baby potatoes: soak up the wine infused sauce beautifully and add hearty texture select firm, unblemished ones
• Carrots: bring natural sweetness and vibrant color pick firm and bright roots
• Onion: forms the backbone of the stew with deep aroma sweet yellow onions work great here
• Pearl onions: contribute a gentle sweetness and interesting bite you can find these fresh or frozen
• Mushrooms: add an earthy, meaty quality that complements the beef perfectly cremini mushrooms have great flavor
• Garlic: delivers essential punch and warmth use fresh cloves for the best impact
• Red wine: is the heart of the recipe delivering richness and depth opt for a dry red like Cabernet Sauvignon or Pinot Noir
• Beef broth: keeps things saucy and savory use a good quality lowsodium broth
• Cornstarch: helps thicken the sauce to a glossy finish keep it dry until ready to mix
• Tomato paste: adds subtle acidity and rounds out the richness look for a deep red paste
• Worcestershire sauce: is a secret layer of umami and complexity choose a brand you enjoy
• Fresh thyme: brings a fragrant, slightly minty note that lifts the flavors
• Fresh rosemary: adds warmth and piney fragrance use small sprigs to avoid overpowering
• Bay leaf: quietly ties all the flavors together during slow cooking

Instructions

Crisp the bacon:

Start by crisping the bacon in a large skillet over medium high heat until golden and slightly crisp Use a slotted spoon to transfer the bacon to a bowl and reserve the bacon fat in the skillet

Cut and sear the beef:

Cut the beef chuck into generous 2 inch chunks Using the bacon fat, sear the beef in batches over medium high heat for about 3 to 5 minutes per side until each piece develops a rich brown crust Transfer the browned beef directly to your crockpot

Add the vegetables:

Add baby potatoes, carrots, onion, pearl onions, garlic cloves, and mushrooms on top of the beef in the crockpot

Make the wine mixture:

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

Add herbs:

Nestle fresh thyme, rosemary sprigs, and a bay leaf into the crockpot contents

Slow cook:

Cover and cook on low for 6 to 8 hours until the beef is fall apart tender and the sauce is thickened Your kitchen will fill with an irresistible aroma

One of my favorite memories is the first time I shared this dish with friends gathered for a chilly fall dinner. Everyone kept going back for seconds and commenting on how the flavors melted together beautifully. The combination of herbs and wine creates a comforting depth that keeps me coming back.

Storage tips

Store leftovers in an airtight container in the refrigerator for 3 to 4 days Reheat gently on the stove over medium heat, stirring occasionally to preserve the glossy sauce You can also freeze portions in freezer safe containers for up to three months Thaw overnight in the fridge before reheating

Ingredient substitutions

If you prefer to skip bacon, the dish will still be delicious though slightly less smoky For beef you can use stew meat or top sirloin cut into chunks Pearl onions can be swapped with shallots or extra regular onions Replace dry red wine with additional beef broth or a mix of broth and tart cherry juice for an alcohol free version For starch, serve the bourguignon over creamy mashed potatoes instead of baby potatoes

Serving suggestions

This dish is wonderful in deep bowls with a sprinkle of fresh parsley and plenty of crusty bread to soak up the rich sauce You can also ladle it over mashed potatoes, buttered egg noodles, or creamy polenta for a hearty meal Leaving out the potatoes in the crockpot and serving them on the side is a nice way to control textures

This crockpot beef bourguignon delivers deep, slow cooked flavor with minimal hands on time. Let it cook low and slow and serve with mashed potatoes or crusty bread for a comforting meal.

Common Questions About Recipes

→ What cut of beef is best for this dish?

Beef chuck is ideal due to its marbling and tenderness after slow cooking, resulting in melt-in-your-mouth texture.

→ Can I skip the bacon?

Yes, omitting bacon is fine but it adds a smoky richness that enhances the overall flavor profile.

→ What type of wine should I use?

Use a dry red wine like Cabernet Sauvignon or Pinot Noir for depth; avoid cooking wines as they lack quality flavor.

→ How do I thicken the sauce?

Cornstarch mixed with broth is added before cooking ends to create a glossy, velvety sauce consistency.

→ Are there alcohol-free options?

Yes, replace red wine with additional beef broth or tart cherry juice, plus a splash of vinegar for acidity.

→ Can I prepare this dish without a slow cooker?

While slow cooking yields best results, it can also be made on stove or oven at low heat for several hours until tender.