Crockpot Beef Bourguignon (Printer-Friendly Version)
Savory beef with bacon, red wine, and herbs slow-cooked until tender and flavorful.
# Ingredients Needed:
→ Meat and Protein
01 -
1 pound bacon, diced
02 -
3 pounds beef chuck, cut into 2-inch chunks
→ Vegetables
03 -
1 pound baby potatoes, whole
04 -
4 medium carrots, peeled and sliced
05 -
1 large onion, chopped
06 -
12 pearl onions, peeled
07 -
8 ounces mushrooms, sliced
08 -
4 cloves garlic, minced
→ Liquids and Sauces
09 -
2 cups dry red wine
10 -
2 cups beef broth
11 -
2 tablespoons tomato paste
12 -
1 tablespoon Worcestershire sauce
→ Thickening and Seasonings
13 -
2 teaspoons cornstarch
14 -
3 sprigs fresh thyme
15 -
2 sprigs fresh rosemary
16 -
1 bay leaf
# Step-by-Step Directions:
01 -
Cook diced bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and set aside.
02 -
Use the bacon fat in the skillet to sear beef chunks in batches for 3 to 5 minutes per side until browned. Transfer browned beef to the slow cooker.
03 -
Place baby potatoes, carrots, chopped onion, pearl onions, garlic, and mushrooms evenly over the beef in the slow cooker.
04 -
Whisk together red wine, beef broth, cornstarch, tomato paste, and Worcestershire sauce in a bowl. Pour over beef and vegetables.
05 -
Nestle fresh thyme sprigs, rosemary sprigs, and bay leaf into the slow cooker.
06 -
Cover and cook on low for 6 to 8 hours, until beef is fork-tender and flavors are well developed.
# Helpful Hints:
01 -
Use a dry red wine suitable for drinking, such as Cabernet Sauvignon or Pinot Noir, to enhance flavor.
02 -
Searing beef first locks in flavor and results in a richer sauce.
03 -
Layer ingredients with beef on the bottom to ensure even cooking.
04 -
Adjust seasoning before serving; a pinch of salt or splash of vinegar can brighten the dish.