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Crockpot Beef Bourguignon Recipe
Isla Marie

Crockpot Beef Bourguignon

This Crockpot Beef Bourguignon is a French classic made easy in the slow cooker. Tender beef chuck, smoky bacon, earthy mushrooms, and carrots are simmered for hours in a rich red wine and beef broth sauce. Perfect for a cozy family dinner, date night, or an elegant dinner party — with minimal effort and maximum flavor.
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Prep Time 20 minutes
Cook Time 8 hours
0 minutes
Total Time 8 hours 20 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: European, French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck roast cut into large chunks
  • 4 slices bacon chopped
  • 3 carrots sliced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 cups red wine Pinot Noir, Merlot, or Cabernet
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 8 oz mushrooms halved
  • 2 tbsp olive oil
  • 2 tbsp flour optional, for thickening
  • Salt & black pepper to taste

Equipment

  • 6-quart crockpot / slow cooker – Big enough for the stew.
  • Large skillet – For browning bacon, beef, and veggies.
  • Wooden spoon – To stir and scrape up browned bits.
  • Sharp knife & cutting board – For prepping ingredients.

Method
 

  1. Cook bacon in a skillet until crispy. Transfer to crockpot.
  2. Brown beef in batches in the bacon fat, seasoning with salt & pepper. Add to crockpot.
  3. In the same pan, sauté onion, carrots, and garlic until softened. Stir in tomato paste. Transfer mixture to crockpot.
  4. Deglaze skillet with red wine, scraping up browned bits. Let simmer for 2–3 minutes. Pour into crockpot.
  5. Add beef broth, thyme, and bay leaves. Stir gently.
  6. Cover and cook on Low for 8–9 hours or High for 4–5 hours until beef is fork-tender.
  7. Add mushrooms in the last 30 minutes of cooking.
  8. If you want a thicker sauce, whisk flour into ¼ cup broth and stir into crockpot. Cook 20–30 minutes more.
  9. Remove thyme sprigs & bay leaves. Taste and adjust seasoning.
  10. Serve hot over mashed potatoes, noodles, or with crusty bread.

Notes

Use a dry red wine for best flavor.
Pat beef dry before browning for a better sear.
Tastes even better the next day – perfect for meal prep or entertaining.
Gluten-free? Skip flour and thicken with cornstarch slurry.