Easy Crockpot Beef Bourguignon

The aroma of a rich, savory stew simmering away in the crockpot… it just screams comfort, doesn’t it? Especially on a chilly Texas evening when the kids are running around after school. I’ve made this Crockpot Beef Bourguignon more times than I can count, and it’s always a winner. Tender beef, melt-in-your-mouth veggies, and a deep, complex sauce… this is classic comfort food made easy. I promise you, even the pickiest eaters in your family will be asking for seconds!

Why This Recipe Works

Let’s be honest, who has hours to stand over a stove these days? This Crockpot Beef Bourguignon is a lifesaver for busy families like mine. It’s:

• Incredibly Easy: Throw everything in the crockpot and let it do its thing.
• Flavorful: The slow cooking process allows the flavors to meld together beautifully.
• Perfect for Weeknights: Prep it in the morning, and dinner is ready when you get home.

I’ve tweaked and tested this recipe to make sure it’s foolproof. Trust me, you’re going to love the results.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 8 oz cremini mushrooms, quartered
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 cup all-purpose flour
• 1 bottle (750ml) dry red wine (like Burgundy, Pinot Noir, or Merlot)
• 2 cups beef broth
• 2 bay leaves
• Salt and pepper to taste
• 1 tbsp butter
• 1 tbsp all-purpose flour (for thickening, optional)

Ingredient Notes

Beef Chuck: This cut becomes incredibly tender when slow-cooked. Don’t skimp on it! If you absolutely have to substitute, use a different cut of beef meant for braising, like brisket.

Red Wine: The wine adds depth and richness to the sauce. Don’t use “cooking wine,” which often contains added salt and preservatives. Choose a dry red wine that you enjoy drinking. I usually go with a Pinot Noir or Merlot because those are often on hand, but a classic Burgundy works great too.

Mushrooms: Cremini mushrooms are my go-to because of their earthy flavor. Button mushrooms are fine too! Even a mix of wild mushrooms would be delicious.

Beef Broth: Using a good-quality beef broth enhances the savory flavor of the stew. If you don’t have beef broth, chicken broth can be used in a pinch.

Step-by-Step Instructions

Step 1: Sear the Beef. In a large skillet, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper. Sear the beef in batches until browned on all sides. Don’t overcrowd the pan; this will ensure a good sear. Set the seared beef aside.

Step 2: Sauté the Vegetables. Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add the mushrooms and cook for another 3-5 minutes, until they release their moisture and start to brown.

Step 3: Add Aromatics. Stir in the minced garlic, tomato paste, thyme, and rosemary. Cook for 1 minute, until fragrant. I find that letting the tomato paste cook for a bit before adding the liquid really brings out its sweetness.

Step 4: Dredge with Flour. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to cook out the raw flour taste.

Step 5: Deglaze the Pan. Slowly pour in the red wine, scraping up any browned bits from the bottom of the skillet. This is where a lot of flavor comes from! Let the wine simmer for a few minutes to reduce slightly.

Step 6: Combine and Cook. Transfer the beef and the vegetable mixture to the crockpot. Pour in the beef broth and add the bay leaves. Stir to combine.

Step 7: Slow Cook. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is very tender. I prefer low and slow for maximum flavor development.

Step 8: Thicken the Sauce (Optional). If you want a thicker sauce, whisk together the softened butter and flour to make a beurre manié. Stir the beurre manié into the crockpot during the last 30 minutes of cooking. Alternatively, you can remove some of the liquid from the crockpot and whisk it with a cornstarch slurry before adding it back in.

Step 9: Season and Serve. Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Serve hot over mashed potatoes, egg noodles, or crusty bread.

Expert Tips from My Kitchen

• Don’t Skip the Sear: Searing the beef adds a depth of flavor that you just can’t get any other way.
• Use Quality Wine: Since the wine is a key ingredient, choose one that you enjoy drinking.
• Low and Slow is Key: The longer cooking time allows the beef to become incredibly tender.
• Thicken the Sauce to Your Liking: If you prefer a thicker sauce, use a beurre manié or cornstarch slurry.
• Adjust Seasoning: Taste and adjust the seasoning with salt and pepper to your preference.
• Kid-Friendly Tip: Serve over mashed potatoes and cut the beef into smaller pieces for easier eating.

Storage & Meal Prep

Storage: Store leftover Crockpot Beef Bourguignon in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months.

Reheating: Reheat in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Make-Ahead: This recipe is perfect for meal prepping! You can prepare it a day or two in advance and store it in the refrigerator until ready to cook. The flavors will actually deepen overnight.

Substitutions & Variations

Gluten-Free: Use gluten-free all-purpose flour or cornstarch to thicken the sauce.

Dairy-Free: Omit the butter or use a dairy-free butter substitute.

Vegetarian: While this is a BEEF bourguignon, you could substitute the beef with hearty mushrooms such as portobello. I haven’t personally tested this version, but it could be worth a shot!

Frequently Asked Questions

Can I make this ahead?

Yes, you can prepare some of the components in advance. Chop vegetables a day ahead and store them in the fridge. Searing the beef can also be done ahead of time. The flavors deepen overnight, making it even better for busy mornings.

How do I know when the beef is done?

The beef is done when it is fork-tender and easily pulls apart. If it’s still tough, continue cooking it for a longer period.

Can I substitute the red wine?

If you prefer not to use red wine, you can substitute it with more beef broth. However, keep in mind that the wine adds a unique depth of flavor to the dish.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.

Is this recipe kid-friendly?

Yes, this recipe can be kid-friendly. Serve it over mashed potatoes or egg noodles and cut the beef into smaller pieces for easier eating. You can also omit the red wine if you prefer.

Can I add other vegetables?

Absolutely! Feel free to add other vegetables such as parsnips, potatoes, or turnips.

Can I use a different cut of beef?

While beef chuck is the best choice for this recipe, you can also use other cuts of beef meant for braising, such as brisket or short ribs.

Serving Suggestions

Serve this Crockpot Beef Bourguignon over creamy mashed potatoes, egg noodles, or polenta. A side of crusty bread is perfect for soaking up the delicious sauce. Garnish with fresh parsley for a pop of color.

I love to pair it with a simple green salad to balance out the richness of the stew.

This Crockpot Beef Bourguignon is more than just a recipe; it’s a hug in a bowl for a busy family. The simplicity, the rich flavors, and the comforting aroma make it a favorite in my Texas kitchen. I hope you’ll give it a try and share your results in the comments! Don’t forget to sign up for my newsletter for more family-friendly recipes. Enjoy!

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