Crockpot Beef Bourguignon is a cozy dish that’s perfect for chilly nights. It features tender beef simmered with veggies and rich red wine, filling your home with a delicious aroma.
This dish makes dinner super easy! Just toss everything in the pot and let it cook while you relax. I love serving it with crusty bread to soak up all that tasty sauce! 🥖
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking since it becomes tender and flavorful. If you can’t find it, try using beef brisket or stew meat.
Red Wine: Burgundy or Pinot Noir works best, but any dry red wine will do. For a non-alcoholic option, replace it with beef broth or grape juice mixed with a bit of vinegar.
Pearl Onions: These add sweetness. Substitutes can include chopped regular onions or shallots. You could also use frozen pearl onions for convenience.
Mushrooms: Button or cremini mushrooms are delicious here. If allergic, you can skip them or replace them with zucchini or extra carrots for texture.
Fresh Herbs: Thyme adds depth. If you don’t have fresh, dried thyme works, but use less—about a third of the amount.
How Do I Get Perfectly Browned Beef?
Browning the beef is an important step to develop flavor in Beef Bourguignon. Here’s how to do it right:
- Make sure the beef is dry by patting it with paper towels to help it sear well.
- Don’t overcrowd the pan—brown in batches if necessary. Each piece needs space to develop that nice crust.
- Use medium-high heat and let the beef sit undisturbed for a few minutes before flipping. This helps create a good sear.
- Once browned, transfer to the crockpot to let those flavors continue mingling as it cooks!
Following these tips ensures that your dish will have a rich, deep flavor base to complement the veggies and sauce!
How to Make Crockpot Beef Bourguignon
Ingredients You’ll Need:
- Beef: 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- Seasoning: Salt and black pepper, to taste
- Cooking Oil: 2 tablespoons olive oil
- Vegetables:
- 6 ounces pearl onions, peeled
- 4 large carrots, cut into 1-inch pieces
- 1 pound baby potatoes (yellow or red), whole or halved if large
- 3 cloves garlic, minced
- Flavorings:
- 2 tablespoons tomato paste
- 2 cups red wine (such as Burgundy or Pinot Noir)
- 1 1/2 cups beef broth
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- Mushrooms: 8 ounces mushrooms (button or cremini), sliced
- Thickening Agent:
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Garnish: Fresh parsley, chopped
How Much Time Will You Need?
This lovely dish takes about 20 minutes to prepare and then cooks for either 7-8 hours on low or 4-5 hours on high in the crockpot. After some time gently simmering, you’ll be rewarded with a rich and comforting meal!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the beef cubes with salt and pepper. This will enhance the flavor of your dish. Next, in a large skillet, heat the olive oil over medium-high heat. browning the beef cubes in batches. Each should take about 4-5 minutes until they have a nice deep brown crust. Once browned, transfer the beef to your crockpot.
2. Sauté the Vegetables:
Using the same skillet, add the pearl onions and carrots. Sauté them for about 3-4 minutes until they start to soften. Add the minced garlic and the tomato paste into the mix, cooking for an additional 1-2 minutes until it becomes fragrant.
3. Combine in the Crockpot:
Transfer the sautéed veggie and garlic mixture into the crockpot over the beef. Pour the red wine and beef broth on top, ensuring everything is nicely covered. Add the thyme and bay leaves, which will add amazing flavors as the dish cooks.
4. Add Potatoes:
Gently add the baby potatoes into the crockpot, making sure they’re nestled into the liquid.
5. Cooking Time:
Cover your crockpot and set it to cook low for 7-8 hours, or on high for 4-5 hours, until the beef is tender and the flavors have melded beautifully.
6. Sauté the Mushrooms:
About 45 minutes before you’re ready to serve, melt the butter in a separate skillet over medium heat. Sauté the sliced mushrooms until they are golden brown, which should take about 6-8 minutes. Next, stir the flour into the mushrooms and cook for an additional 1-2 minutes to remove any raw flour taste.
7. Finish the Dish:
Add the mushroom mixture into the crockpot, stirring gently to blend it all together. Cook uncovered for the remaining 45 minutes to let the sauce thicken up beautifully.
8. Final Touches:
Before serving, remove the bay leaves and any thyme sprigs that may remain. Give the dish a taste, and add more salt and pepper if needed.
9. Serve and Enjoy:
Garnish with chopped fresh parsley before serving. This dish pairs wonderfully with crusty French bread or can be served over buttered egg noodles or mashed potatoes for a truly hearty meal!
Enjoy every bite of your comforting Crockpot Beef Bourguignon! 🍽️
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck roast is ideal for its tenderness and flavor, you can substitute with brisket or round steak if needed. Just keep in mind that cooking times may vary slightly depending on the cut.
What Can I Use Instead of Red Wine?
If you prefer not to use red wine, you can replace it with beef broth or a mix of grape juice with a splash of vinegar for acidity. This will mimic some of the flavors without the alcohol.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months! To reheat, gently warm it in the microwave or on the stovetop, and add a little broth or water if the sauce is too thick.
Can I Add Other Vegetables?
Definitely! Feel free to add other root vegetables like parsnips, turnips, or even peas. Just remember to chop them into similar-sized pieces for even cooking. Add delicate veggies like peas towards the end of the cooking time to keep them fresh and vibrant.
