Slow Cooker Beef Bourguignon + Video
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Slow Cooker Beef Bourguignon is full of tender veggies and juicy, melt-in-your-mouth beef cooked in wine. This classic French dish is made simple with a crockpot, so you can impress your guests with very little effort.
Slow Cooker Beef Bourguignon
I love to have a few recipes up my sleeve for dinner parties or holiday guests. You know the ones… they’re incredibly easy to make but leave everyone raving about the meal afterward.
Making beef bourguignon in a crock pot ticks off the easy part, but that doesn’t mean it’s bland and mushy!
No, the beef is cooked to tender perfection, so juicy and full of flavor from being slowly simmered in wine for eight hours.
Then, there are the veggies — buttery, soft, and utterly delicious.
There’s really no way to mess it up, and everyone will be asking for this bourguignon beef slow cooker recipe!
Recipe Video
To see us make this beef bourguignon crock pot recipe from start to finish, watch the video in the post!
The secret to success is using chuck roast. It has just the right amount of fat and marbling to really benefit from slow cooking.
I always stock up when it’s on sale because I use it in so many different slow cooker recipes!
And in the summertime, it goes out on the smoker with corn on the cob and smoky baked beans.
Ingredient Notes and Substitutions
- Chuck Roast – Look for high-quality beef — it really makes a difference in flavor!
And avoid packaged “stew meat” which can contain a variety of leftover cuts and may not be as tender. - Flour – Sprinkle this over the beef pieces after they’re browned.
It’s just one more layer to lock in those juices and keep the meat extra tender when cooking beef bourguignon in a crock pot! - Red Wine – You can get away with cooking wine, but it doesn’t hurt to use a bottle you’d drink by itself! Cabernet, Pinot Noir, or Merlot are my top choices.
This cooks out and is really just for flavor, but if you need an alcohol-free version, substitute beef broth or extra chicken broth.
Though, I highly recommend the wine if you want it to taste just right! - Worcestershire Sauce – A small but mighty ingredient that adds loads of umami flavor!
Soy sauce or tamari are your best substitutes for this beef bourguignon crock pot recipe. - Veggies – Slice up some carrots and baby bella (cremini) mushrooms, then quarter a yellow onion. Because the baby potatoes are so small, those can go in whole.
Pearl onions are pretty popular for this dish, so you can swap those in for the yellow onion. Either fresh or frozen will work. - Herbs – Dried rosemary and thyme are easy to keep on hand, but you can certainly use fresh if you’d like.
Increase the amounts to 1 tablespoon of each, plus a few thyme sprigs for extra flavor. - Garlic – I measure garlic with my heart — it’s the Italian in me! Feel free to adjust the amount in this bourguignon beef slow cooker recipe to suit your taste.
Tips and Tricks to Make Perfect Beef Bourguignon in Crock Pot
- Brown the chuck roast first, and do so in batches.
Searing the meat on all sides helps lock in the flavor and juices, making the final dish even better.
Don’t just dump it all in the pan, though. The closer the pieces are together (especially if they’re touching), the more likely they are to steam instead of sear.
Plus, you’ll end up overcooking the meat while you wait for the outside to brown!
- Layer the ingredients in the right order.
When cooking beef bourguignon in the crockpot, you want the chuck meat near the bottom and the veggies on top.
This keeps the beef completely submerged in the liquid so it cooks evenly. On the other hand, the veggies are less likely to get mushy since they’re not fully submerged!
- Thicken the sauce if needed.
Coating the pieces of meat in flour will help a lot with this, but the sauce might still be too thin for your liking.
All you have to do is mix a tablespoon of flour or cornstarch with an equal amount of cold water — this is called a slurry.
Stir your slurry into the slow cooker about 30 minutes to an hour before serving, and the sauce will thicken as it simmers.
Prep Ahead
- Cube chuck roast
- Slice carrots and mushrooms
- Quarter onion
- Chop parsley
Kitchen Tools You Will Need
- Slow Cooker with Aluminum Insert – This model is amazing if you want to sauté the meat directly into the slow cooker, without extra dishes to clean.
- If you only have a standard Crockpot, you’ll need a Large Skillet for searing the beef.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Serving Suggestions
Enjoy a bowl of slow cooker beef bourguignon by itself, or serve it over egg noodles or mashed potatoes.
You’ll also want a few loaves of crusty bread on the table for sopping up every last drop!
Other great sides include tender green beans, grilled asparagus, and a peppery arugula salad.
For fancier dinner parties, I usually serve stuffed mushrooms or baked brie with crackers as an appetizer.
And you can’t forget dessert! Tiramisu or lemon cream cake would be a lovely, light finish to such a hearty meal.
Storing and Reheating Beef Bourguignon Crock Pot Leftovers
This dish will keep for 3 to 4 days in the refrigerator, and it freezes beautifully too.
Once cooled, transfer slow cooker beef bourguignon to an airtight container, leaving room at the top if you plan on freezing it.
Thaw leftovers in the refrigerator overnight, then warm gently on the stovetop. If it seems too thick, you can add some extra broth to loosen up the sauce.
Bourguignon Beef Slow Cooker FAQ
You’ll need to cut the meat into cubes and brown it first, so frozen beef would need to be thawed in the refrigerator before using if you go that route.
Cut the carrots and mushrooms into thicker slices so they become tender but won’t fall apart.
If you find that you’re still having trouble, simply halve or quarter the mushrooms and cut the carrots into 1-inch segments. Or, add them halfway through cooking instead.
Sure! Cube the meat and prep the veggies according to the recipe, then refrigerate them in separate airtight containers.
Once you’re up, sear the beef as directed before combining with the other ingredients for beef bourguignon in the crockpot.
Enjoy!
With love, from our simple kitchen to yours.
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Other Slow Cooker Beef Recipes
Slow Cooker Beef Bourguignon + Video
Ingredients
- 2-3 pounds boneless beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup tomato sauce
- 2 cups red cooking wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 garlic cloves, crushed
- 3 medium carrots, sliced
- 1 pound baby potatoes
- 12 ounces fresh baby bella mushrooms, sliced
- 1 onion, quartered
- fresh thyme, optional
- fresh chopped parsley
Instructions
- If you are using a slow cooker with an aluminum insert, select the saute function and pre-heat it. Once hot, add the olive oil.
- If your slow cooker does not have an aluminum insert, preheat a large skillet or cast iron pan over medium-high heat and add the olive oil.
- Season the beef with salt and pepper and add it brown it for 2-3 minutes on each side, until the beef is nicely browned.
- Add the flour and cook it for 1 minute.
- Add the chicken broth and mix until combined. At this point, if you are using a skillet, transfer the beef to the slow cooker.
- Add the tomato sauce, wine, Worcestershire sauce, dried rosemary, dried thyme, salt, and pepper.
- Add the garlic cloves, carrots, potatoes and sliced mushrooms. Stir well to combine. Add the quartered onion and fresh thyme.
- Cook on low for 8-10 hours or high for 6-8 or until the beef is tender.
- Garnish with fresh parsley and serve.
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2018, updated and republished August 2024
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What kind of red wine?
Not being a wine drinker I need to know what kind of wine to purchase.
I would buy an inexpensive red — like a blend. Just do NOT use the cooking wine from the grocery store — they are too salty and do not have a good flavor. Cooking wines generally ruin a dish.
Cooking wine from your grocery store. No need to buy a red wine..
Need a large size crockpot for this recipe???
What was it served over?
I like to serve it over cooked and buttered egg noodles, but it is good over rice as well. Or, it can be eaten as a stew.
I cut this recipe in half for my small family and it turned out so good! Definitely will make this again.
I had never heard of this before but it looked delicious so I had to try it. IT IS AMAZING!