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Easy Crockpot Beef Bourguignon

CROCKPOT BEEF BOURGUIGNON
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Enjoy easy Crockpot Beef Bourguignon tested in my Texas kitchen This comfort food is simple delicious My kids love this recipe Get the recipe

Ingredients

Scale
  • 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)

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

Tender beef, melt-in-your-mouth veggies, and a deep, complex sauce… this Crockpot Beef Bourguignon is classic comfort food made easy. Prep it in the morning, and dinner is ready when you get home. Even the pickiest eaters in your family will be asking for seconds!

Find it online: https://familiesrecipes.com/crockpot-beef-bourguignon/