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Best Crockpot Beef Bourguignon Recipe

Best Crockpot Beef Bourguignon Recipe - Easy Comfort Food Recipes

So, let’s chat about something that warms not just the belly, but the soul: Beef Bourguignon. Imagine this: a chilly evening, the scent of rich beef simmering in red wine wafting through your home. 
This isn’t just any recipe; it’s the kind of comfort food that encourages you to gather around the table and share stories. As someone who’s always on the lookout for recipes that please a crowd while being straightforward to prepare, this recipe checks all the boxes for me.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course: Main Course
Cuisine: French
Calories: 751
Ingredients Method Notes

Ingredients
  

BEEF BOURGUIGNON
  • 3 lbs of beef chuck roast, cut into bite-sized chunks
  • 1 1/2 cups dry red wine, such as Pinot Noir
  • 4 cups low-sodium beef broth or stock
  • 8 slices of crispy bacon, diced
  • 3 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups frozen cocktail onions
  • 2 large carrots, peeled and cut into 1-inch pieces
  • 4 cloves garlic, finely minced
  • 3 tablespoons tomato paste
  • 1–2 tablespoons beef bouillon base
  • 1 dried bay leaf
  • 3 sprigs fresh thyme
  • 1 lb small mushrooms, halved
  • 1 lb baby potatoes, halved or quartered
  • 1/2 teaspoon smoked paprika
  • 1/4 cup pearl or white wine vinegar
THICKENING AGENT
  • 2 tablespoons butter, softened
  • 2 tablespoons all-purpose flour

Method
 

  1. Let’s get into the step-by-step process of crafting this masterpiece. Grab your Crockpot, and let’s roll up our sleeves!
Step 1: Preparing the Ingredients
  1. Begin by gathering everything. Chop the beef into manageable chunks, roughly 1-2 inches. Dicing the bacon into small pieces makes it a bit crispy while it cooks.
  2. Peel and chop the carrots and quarter the baby potatoes. This might sound tedious, but it’s worth it. The preparation sets the stage for the melding of flavors.
Step 2: Searing the Beef
  1. In a large skillet over medium-high heat, add the diced bacon. Cook until it’s crispy, stirring occasionally. It should take about 5-7 minutes. Tip: Once the bacon is done, don’t rush to clean the pan! Leave those delicious drippings behind. Yes, I’m talking about that golden goodness; it’s pure flavor magic.
  2. Transfer the crispy bacon to your Crockpot, but keep the drippings in the skillet. Toss in the beef chunks. Season with kosher salt and black pepper.
  3. Sear the beef in that same skillet, about 3-4 minutes per side. You want that golden-brown crust to develop—the kind that makes the taste buds dance.
Step 3: Building the Flavor Base
  1. Once the beef is browned, it’s time to get back to your trusty Crockpot. Place those beautifully seared beef chunks in with the bacon. Add the frozen cocktail onions, carrots, garlic, tomato paste, and halved mushrooms.
  2. Now let’s incorporate the wine. Pour in the dry red wine, beef broth, and also add the bouillon base, bay leaf, and thyme. Oh, and don’t forget that smoked paprika; it adds a warm and earthy dimension.
Step 4: Whisking Up the Thickening Agent
  1. In a small bowl, blend the softened butter with the flour. This will create a paste, which will help thicken the stew as it cooks. stirring well. Add this mixture to the Crockpot, stirring gently to combine all the ingredients.
Step 5: Setting It All to Cook
  1. Now it’s time to cover. Set your Crockpot on low for 8 hours or high for around 4 hours. The longer, the better. While you go about your day, that Crockpot will work its magic.
Step 6: Finishing Touches
  1. When your 8-hour timer goes off (or 4 hours, if you’re on the high setting), it’s time to get excited. Carefully remove the bay leaf and fresh thyme sprigs. For added thickness, if needed, you can whisk in a little more flour or cornstarch dissolved in water.
  2. Serve bowls of this comforting dish with a luscious sprinkle of fresh herbs if you like.

Notes

Let’s break down some components that make this dish shine.
  1. Beef Chuck Roast: Ideal for slow cooking, this cut becomes fork-tender. Other cuts, like brisket or lamb, offer great alternatives.
  2. Red Wine: Pinot Noir adds a touch of brightness; a bold Cabernet adds depth for those who prefer a stronger flavor.
  3. Bacon: The crispy bits infuse the sauce with a smokey base. Feel free to opt for turkey bacon if you're looking for a leaner version.
  4. Vegetables: You can add more vegetables like parsnips or celery if you're feeling adventurous.
Thickeners: The combination of butter and flour brings everything together. If you’re avoiding gluten, cornstarch or arrowroot powder works just as well.