This Easy Crockpot Beef Bourguignon is a comforting stew filled with tender beef, carrots, and mushrooms, all slow-cooked to perfection in rich red wine. It’s a total crowd-pleaser!
I love how the slow cooker does all the hard work while I relax. Just throw everything in and wait! Perfect for busy days when you want a warm, home-cooked meal. 😊
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is great for slow cooking as it becomes tender after hours in the crockpot. If you can’t find chuck, try using a similar cut like brisket or round roast. Just ensure it has some fat for flavor!
Red Wine: Pinot Noir is ideal for this dish, but any dry red wine will do. If you’re avoiding alcohol, you can substitute with more beef broth and a touch of vinegar for acidity.
Mushrooms: Cremini mushrooms add depth, but white button mushrooms work too. If you want a more intense flavor, you can consider using portobello mushrooms, just chop them into manageable pieces.
Thyme: This herb adds a lovely earthy flavor. If dried thyme isn’t available, you can use fresh thyme (3 times the amount) or even rosemary for a different yet tasty touch.
How Do I Make Sure My Beef is Tender and Flavorful?
To get that deliciously tender beef, it’s essential to brown it first! This caramelizes the outside, adding a rich flavor. Remember to work in batches to avoid crowding the skillet, as that can cause steaming rather than browning.
- Season beef before browning for an extra flavor boost.
- Don’t rush the browning; let it sit until it’s nicely colored.
- Low and slow is key. Cook on low for tenderness; it allows the flavors to meld beautifully.
Following these steps will give you melt-in-your-mouth beef that shines in your dish! Enjoy the cooking process as much as the meal itself!
Easy Crockpot Beef Bourguignon
Ingredients
- 2 pounds beef chuck roast, cut into 1-2 inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 6 carrots, peeled and cut into chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 ounces cremini or white mushrooms, quartered
- 2 tablespoons tomato paste
- 2 cups red wine (such as Pinot Noir or Burgundy)
- 1 cup beef broth
- 2 teaspoons dried thyme
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe takes around 20 minutes of prep time and then needs about 7-8 hours of cooking on low or 4-5 hours on high in the crockpot. It’s a set-it-and-forget-it kind of dish, perfect for a busy day!
Step-by-Step Instructions
1. Season the Beef
Start by seasoning the beef cubes generously with salt and freshly ground black pepper. This adds flavor right from the start!
2. Brown the Beef
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the beef in batches to ensure they brown nicely on all sides. This step adds a deep, rich flavor to your stew. When browned, transfer the beef to the crockpot.
3. Sauté the Vegetables
In the same skillet, add the chopped onion and carrots. Sauté them for about 3-4 minutes until they start to soften. Now, toss in the minced garlic and quartered mushrooms, cooking them together for another 2 minutes. Stir in the tomato paste and let it cook for 1 more minute to enhance its flavor.
4. Combine Everything in the Crockpot
Transfer the sautéed vegetables into the crockpot with the browned beef. This is where all the tasty flavors will come together!
5. Add the Liquids and Herbs
Pour in the red wine and beef broth, then sprinkle the dried thyme and add the bay leaf. Gently stir to combine everything.
6. Slow Cook
Cover the crockpot and let it cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and flavorful.
7. Thicken the Sauce
About 30 minutes before you plan to serve, mix the all-purpose flour and cold water in a small bowl to create a slurry. Stir this into the crockpot to thicken the sauce. Cook uncovered on high for another 20-30 minutes.
8. Final Touches
Remove the bay leaf, and taste your dish. Adjust the seasoning with more salt and pepper if needed for your taste.
9. Serve and Enjoy
Garnish your beef bourguignon with chopped fresh parsley for a pop of color and flavor. Serve hot, ideally with fluffy mashed potatoes or some crusty bread to soak up that delicious sauce.
Enjoy your rich and savory Crockpot Beef Bourguignon!
FAQ for Easy Crockpot Beef Bourguignon
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck roast is recommended for its tenderness when slow-cooked, other cuts like brisket or round roast can also work well. Just be mindful that the cooking times may vary slightly depending on the cut.
Is There a Substitute for Red Wine?
If you prefer not to use red wine, you can replace it with more beef broth and add a splash of red wine vinegar or balsamic vinegar for acidity. This will help maintain the depth of flavor without the alcohol.
Can I Prepare This Recipe in Advance?
Yes! You can chop all your vegetables and brown the beef the night before. Store everything separately in the fridge. In the morning, just combine everything in the crockpot and enjoy a hassle-free meal!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stove over low heat, adding a splash of broth or water if needed to loosen the sauce.
