Easy Crockpot Beef Bourguignon Recipes

Beef bourguignon is that cozy French stew that makes the whole house smell like you actually know what you’re doing in the kitchen—tender beef, red wine, mushrooms, all the moody, savory, saucy things. This slow-cooker version takes the fussy parts and kind of… shrugs at them. Same deep, rich flavor, but you toss it in the crockpot and go live your life. It’s the kind of meal that feels fancy without the drama, and you’ll be pulling leftover bowls straight from the fridge at 10 a.m. the next day. Zero regrets.

My husband calls this “fancy pot roast” and he’s not wrong. We’ve done it for Sunday dinners, snow days, and that one chaotic Tuesday when everyone was starving at 5 p.m. and I felt like a culinary wizard because dinner had basically cooked itself. The kids steal the carrots, he goes heavy on the mushrooms, and I just hunt for the extra saucy spoonfuls to mop up with bread. This is the one that turns into a tradition without anyone formally deciding it’s a tradition.

Kitchen Talk

I’ve made this both ways: the “rule follower” sear-everything path and the “throw it all in and cross my fingers” path. Searing adds that dark, caramelized oomph, but honestly? On a busy day I’ve absolutely skipped it and nobody staged a revolt. I do like to crisp the bacon separately because soggy bacon makes me sad.

Use a wine you’d drink a glass of—it doesn’t have to be fancy, just not weirdly sweet. Tomato paste gives that savory depth, especially if you cook it for a minute before tossing it in. Mushrooms are drama queens; they love a hot pan and a little space. I’ve dry-seared them (no oil) to cook off moisture first—game changer. And don’t panic if the sauce looks thin before serving; it thickens with a quick simmer or a tiny slurry situation.

Shopping Tips

– Beef: Choose chuck roast or stew meat—well-marbled cuts stay tender after the long cook. Trim excess fat but keep some for flavor.
– Red wine: A medium-bodied dry red (like Pinot Noir or Merlot) works best. No need for pricey bottles—just pick one you’d actually drink.
– Vegetables: Fresh carrots, onions, and mushrooms give the stew its depth. Don’t skip the mushrooms, they soak up all the flavor.
– Broth: Low-sodium beef broth keeps the dish from being too salty. You can always adjust later.
– Herbs: Fresh thyme and bay leaves add authentic flavor. Dried thyme works in a pinch if that’s what you have.
– Budget swaps: Use frozen pearl onions instead of peeling fresh. Skip the wine and add extra broth with a splash of balsamic if you prefer alcohol-free.

Prep Ahead Ideas

– Chop onions, carrots, and mushrooms the night before; stash in airtight containers so morning-you can just dump and go.
– Brown the beef and bacon ahead, deglaze the pan, and refrigerate everything together so the flavors get friendly.
– Mix your herbs, garlic, and tomato paste in a little jar—grab-and-pour style.
– In the morning: add everything to the crockpot, set it, then ignore it. At night: finish with a glossy swirl of something rich and a shower of fresh parsley.

Time-Saving Tricks

– Grab pre-sliced mushrooms or frozen pearl onions—huge shortcut, zero shame.
– Batch-brown beef in a screaming-hot pan so you don’t overcrowd and steam it.
– Use minced garlic from a jar when your soul is tired; it’s fine.
– Don’t rush the sauce at the end—let it sit for a few minutes so it mellows and thickens naturally.

Common Mistakes

– Watery sauce: Been there. Whisk a little cornstarch into cold water, stir it in, and let it bubble. Or ladle sauce into a pan and reduce for a minute.
– Mushy veg: Cut bigger chunks or add tender veggies later. I once added mushrooms at dawn—regret. Better to sauté them and fold in at the end.
– One-note wine flavor: If it tastes boozy, give it a quick uncovered simmer or stir in a knob of butter to round it out.
– Bland stew: Season in layers—beef, veggies, then check again before serving. A pinch of salt can wake it up.

What to Serve It With

– Buttery mashed potatoes or garlic mashed cauliflower.
– Egg noodles or creamy polenta to catch all the sauce.
– A crisp green salad with Dijon vinaigrette for contrast.
– Crusty bread. And more crusty bread.

✔Tips & Mistakes

– Brown in batches; crowding = gray beef, and we don’t have time for gray.
– Use a dry red wine you’d actually drink. No dessert wine, please.
– Taste before you thicken—sometimes it just needs five quiet minutes.
– Fish out the bay leaves unless you enjoy chewing on tree bits.
– Sauté mushrooms separately for best texture, then fold in.

✔Storage Tips

Pop leftovers into airtight containers and refrigerate—flavors get richer as it chills. It reheats beautifully on the stove or in the microwave, and yes, cold bites straight from the container are shockingly good. Freezes well, too; thaw gently and refresh with a splash of stock or water if the sauce thickens up on you.

✔Variations and Substitutions

– No wine? Use beef broth with a splash of balsamic or red wine vinegar. Different vibe, still delicious.
– Gluten-free vibes: Skip the flour and thicken with cornstarch at the end.
– Bacon swap: Pancetta if you’re feeling fancy, or just a little extra oil if skipping pork.
– Veg boost: Add parsnips or baby potatoes. If you’re out of mushrooms, double the onions.
– Herb switch: Thyme is classic, rosemary is cozy, bay is non-negotiable.
– Meat swap: Beef chuck is queen; stew meat works, but pick the well-marbled stuff.

Frequently Asked Questions

Easy Crockpot Beef Bourguignon Recipes

This easy crockpot Beef Bourguignon turns tender beef chuck, mushrooms, and carrots into a silky red wine stew with minimal prep—perfect for cozy weeknights or make-ahead entertaining.

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Prep Time: 25 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 25 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 lb beef chuck, cut into 1.5-inch cubes
• ▢ 1.5 tsp kosher salt
• ▢ 1 tsp black pepper freshly ground
• ▢ 0.25 cup all-purpose flour for dredging
• ▢ 6 slice thick-cut bacon, chopped
• ▢ 1 tbsp olive oil
• ▢ 3 large carrots, peeled and cut into chunks
• ▢ 1 large yellow onion, chopped
• ▢ 4 clove garlic, minced
• ▢ 2 tbsp tomato paste
• ▢ 1.5 cup dry red wine Burgundy or Pinot Noir preferred
• ▢ 2 cup beef broth low sodium
• ▢ 1 tbsp Worcestershire sauce
• ▢ 4 sprig fresh thyme or 1.0 tsp dried
• ▢ 2 leaf bay leaves
• ▢ 0.75 lb cremini mushrooms, halved
• ▢ 1 cup frozen pearl onions optional but classic
• ▢ 2 tbsp unsalted butter for finishing
• ▢ 0.25 cup fresh parsley, chopped for garnish

Instructions

Preparation Steps

• Pat beef dry, season with salt and pepper, then toss with flour until lightly coated.
• In a large skillet over medium heat, cook chopped bacon until crisp. Transfer bacon to the slow cooker, leaving drippings in the pan.
• Add olive oil to the skillet if needed and sear the floured beef in batches until browned on at least two sides, about 2 to 3 minutes per batch. Transfer browned beef to the slow cooker.
• Add carrots, onion, and garlic to the skillet and sauté for 2 to 3 minutes to pick up fond. Stir in tomato paste and cook 1 minute.
• Pour in red wine, scraping up browned bits, and simmer 2 minutes. Transfer mixture to the slow cooker.
• Add beef broth, Worcestershire, thyme, bay leaves, mushrooms, and pearl onions to the slow cooker. Stir to combine.
• Cover and cook on Low for 8 hours (or on High for 4.5 hours) until beef is fork-tender.
• Discard thyme sprigs and bay leaves. Stir in butter to gloss and slightly thicken the sauce. Taste and adjust salt and pepper.
• Garnish with chopped parsley and serve over mashed potatoes, buttered noodles, or crusty bread.
• Optional: For a thicker stew, whisk 1.0 tbsp cornstarch with 1.0 tbsp cold water and stir in. Cover and cook on High for 10 minutes until glossy.

Notes

Use a dry, medium-bodied red wine you enjoy drinking. If avoiding wine, replace it with additional beef broth and add 1.0 tbsp balsamic vinegar for depth. Leftovers keep up to 4 days refrigerated and freeze well for 3 months.