Crockpot Beef Bourguignon (Printer-Friendly)
Tender beef simmers with red wine, bacon, and vegetables for a rich, comforting slow-cooked meal.
# What You’ll Need:
→ Meat & Bacon
01 -
6 slices bacon
02 -
2 pounds beef chuck, cut into 2-inch chunks
→ Vegetables
03 -
1 pound baby potatoes
04 -
4 medium carrots, peeled and cut into chunks
05 -
1 large onion, chopped
06 -
10 pearl onions, peeled
07 -
8 ounces mushrooms, sliced
08 -
4 cloves garlic, minced
→ Liquids & Sauces
09 -
2 cups dry red wine (such as Cabernet Sauvignon or Pinot Noir)
10 -
2 cups beef broth
11 -
2 tablespoons tomato paste
12 -
1 tablespoon Worcestershire sauce
→ Thickening & Herbs
13 -
2 tablespoons cornstarch
14 -
3 sprigs fresh thyme
15 -
2 sprigs fresh rosemary
16 -
1 bay leaf
# Steps to Follow:
01 -
Cook bacon in a large skillet over medium-high heat until crisp and golden. Use a slotted spoon to transfer bacon to a bowl and set aside, preserving the drippings in the skillet.
02 -
Cut beef chuck into 2-inch chunks. In the same skillet with reserved bacon fat, sear beef pieces in batches for 3–5 minutes per side until deeply browned. Transfer seared beef to slow cooker.
03 -
Place baby potatoes, carrots, chopped onion, pearl onions, garlic, and mushrooms over the beef in the slow cooker.
04 -
In a large bowl, whisk together red wine, beef broth, cornstarch, tomato paste, and Worcestershire sauce until smooth.
05 -
Pour the liquid mixture over beef and vegetables. Tuck fresh thyme, rosemary sprigs, and bay leaf into the slow cooker. Cover and cook on low for 6 to 8 hours until beef is fork-tender.
06 -
Before serving, remove herb sprigs and bay leaf. Adjust seasoning with salt or a splash of vinegar if desired.
# Helpful Hints:
01 -
Use a dry red wine suitable for drinking, such as Cabernet Sauvignon or Pinot Noir, to enhance flavor.