Comforting Crockpot Beef Bourguignon

This crockpot beef bourguignon is a comforting, handsoff meal that fills your kitchen with warm, rich aromas while you go about your day. It transforms simple ingredients into tender, melt in your mouth beef simmering in a deep, flavorful sauce, perfect for busy weeknights or relaxed weekend dinners.

I first made this recipe when I moved into my first home, and it quickly became a favorite for cozy dinners. Now, it's a staple whenever I want a meal that feels special without spending hours in the kitchen.

Ingredients

• Bacon: Adds smoky, salty richness that forms the flavor base. Choose thickcut for the best texture
• Beef chuck: Perfect for slow cooking because it becomes tender and juicy after hours of simmering. Look for wellmarbled pieces
• Baby potatoes: Soak up the sauce's wine infused goodness, giving the stew heartiness
• Carrots: Bring a touch of natural sweetness and vibrant color
• Onion: Provides depth and aroma essential to any stew
• Pearl onions: Contribute mild sweetness and a pleasant bite
• Mushrooms: Add earthy, meaty tones that balance the richness
• Garlic: Gives the sauce a fragrant punch
• Red wine: The heart of bourguignon, adding richness and complexity. Use a dry red wine you would drink, such as Cabernet Sauvignon or Pinot Noir
• Beef broth: Keeps the dish saucy and savory while uniting the flavors
• Cornstarch: Thickens the sauce to a glossy, velvety finish
• Tomato paste: Introduces subtle acidity and deeper flavor
• Worcestershire sauce: Brings an umami boost and extra complexity
• Fresh thyme: Adds a bright, herbal note
• Fresh rosemary: Lends warmth and fragrance
• Bay leaf: Is a quiet hero that melds the flavors during cooking

Instructions

Crisp the bacon:

Start by crisping the bacon in a large skillet over mediumhigh heat until golden brown and slightly crisp. Use a slotted spoon to remove the bacon pieces and set them aside, resisting the urge to snack on all of it while you cook.

Cut the beef:

While the bacon is cooking, cut the beef chuck into generous 2inch chunks for optimal tenderness after slow cooking.

Sear the beef:

Using the same skillet with the rendered bacon fat, sear the beef pieces in batches. Cook each batch for about 3 to 5 minutes on each side until they develop a rich brown crust. This step locks flavor into the meat and builds a savory base. Transfer the browned beef directly into your crockpot.

Layer the vegetables:

Add the baby potatoes, carrots, onions, pearl onions, garlic, and mushrooms on top of the beef in the slow cooker. This layering helps everything cook evenly.

Make the sauce:

In a large bowl, whisk together the red wine, beef broth, cornstarch, tomato paste, and Worcestershire sauce until smooth. Pour this mixture evenly over the beef and vegetables in the crockpot.

Add herbs:

Tuck in sprigs of fresh thyme and rosemary along with the bay leaf to infuse the stew with herbal aromatics during the long cook time.

Cook low and slow:

Cover the slow cooker and set it to low. Let the stew simmer gently for 6 to 8 hours. By the end, the beef will be forktender and the sauce will be thickened and deeply flavorful, filling your home with comforting scents.

One of my favorite parts of this dish is how the red wine mellows and deepens as it cooks, turning the kitchen into a cozy spot. I remember making this for a first dinner in a new home with friends, and it instantly made the place feel warm and welcoming.

Storage tips

Keep leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove over medium heat to bring the sauce back to a silky texture without drying out the beef.

Ingredient substitutions

If bacon is not an option, the recipe still works well but loses some smoky depth. Use stew beef or top sirloin chunks instead of chuck for varying textures. Pearl onions can be swapped with shallots or a bit more regular onion if unavailable. For an alcohol free version, replace red wine with beef broth and add a splash of red wine vinegar or tart cherry juice for acidity.

Serving suggestions

Serve ladled over creamy mashed potatoes, buttered egg noodles, or soft polenta to soak up the luscious sauce. A sprinkle of fresh parsley on top brightens the dish and adds color. Crusty bread on the side is essential for dunking and enjoying every drop of sauce.

This recipe has been a beloved staple through different phases of my life, and it never fails to impress family and friends. The way the tender beef and vibrant vegetables come together, bathed in that luscious red wine sauce, makes every meal feel like a celebration of home and comfort.

Common Recipe Questions

→ What cut of beef works best?

Beef chuck is ideal due to its marbling, which becomes tender and flavorful after slow cooking.

→ Can I skip searing the beef?

Searing adds a deep, savory base and locks in flavor, but the dish will still work without this step.

→ What substitues can I use for pearl onions?

Shallots or an extra regular onion can be used as a sweet and aromatic alternative.

→ How do I thicken the sauce?

Mix cornstarch with broth or water and stir into the sauce near the end of cooking for a glossy finish.

→ Is there a non-alcoholic option?

Replace red wine with additional beef broth or tart cherry juice for a rich, alcohol-free flavor.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the fridge for up to 3–4 days and reheat gently on the stovetop.