Key Ingredients & Substitutions
These ingredients form the backbone of the dish. Below are easy swaps to accommodate what you have on hand or dietary needs.
Beef chuck: A well-marbled chuck roast or stew meat becomes fork-tender in the slow cooker. Substitute with beef short ribs for a richer result or a leaner round roast if you prefer less fat (add a little extra cooking liquid).
Red wine: Use a dry, full-bodied red like Pinot Noir, Merlot, or Cabernet. For a non-alcoholic option, replace wine with low-sodium beef broth plus 1 tbsp balsamic vinegar per cup to mimic acidity and depth.
Beef broth: Adds savory depth. Low-sodium broth lets you control salt; for more umami, stir in a teaspoon of Worcestershire sauce or a splash of soy sauce.
Pearl onions & mushrooms: Classic for texture and flavor. If pearl onions aren’t available, use regular onions cut into large chunks. Any brown mushroom (cremini, baby bella) works great; use wild mushrooms for earthier notes.
Tomato paste: Adds body and slight acidity. If you don’t have paste, substitute a small can of tomato sauce or 1 tbsp ketchup in a pinch.
Herbs (thyme, bay leaf): Fresh herbs are aromatic, but dried herbs work too — use one-third the amount when substituting dried for fresh.
Equipment You’ll Need
- 4–6 quart slow cooker (Crock Pot)
- Large skillet or Dutch oven (for optional browning)
- Chef’s knife and cutting board
- Measuring cups and spoons
- Wooden spoon or heatproof spatula
- Large ladle for serving
Flavor Variations & Add-Ins
- Mushroom-forward: Double the mushrooms and add a splash of soy sauce for extra umami.
- Herbaceous: Stir in chopped fresh parsley and a squeeze of lemon just before serving to brighten the sauce.
- Bacon boost: Render 4 oz chopped bacon in the skillet first and use the fat to brown the beef for smoky richness.
- Root-veg mix: Add parsnips and turnips alongside carrots for an earthy, wintery feel.
- Wine swap: Use a fortified wine like a dry port (sparingly) for deeper sweetness and body.
How to Make Easy Crockpot Beef Bourguignon Recipe
Ingredients You’ll Need:
- 2–2½ lbs beef chuck, cut into 1½-inch cubes
- Salt and black pepper, to taste
- 2–3 tbsp olive oil or vegetable oil
- 6 oz bacon or pancetta, chopped (optional)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups red wine (Pinot Noir or Merlot) or 2 cups beef broth + 2 tbsp balsamic
- 2 cups beef broth
- 3 carrots, cut into 1-inch pieces
- 8 oz cremini mushrooms, halved or quartered
- 12–16 pearl onions (or 1 large onion cut into chunks)
- 1 tsp fresh thyme (or ½ tsp dried) and 1 bay leaf
- 2 tbsp all-purpose flour or cornstarch slurry (for thickening)
How Much Time Will You Need?
Active prep: 20–30 minutes (longer if you brown the beef and render bacon). Slow-cooker time: 6–8 hours on LOW or 3–4 hours on HIGH. Total time: plan about 7–9 hours for best tenderness when cooking on low.
Step-by-Step Instructions:
1. Optional: brown the beef and render bacon
Season beef with salt and pepper. In a hot skillet, brown beef in batches in oil for 2–3 minutes per side until caramelized—this builds deep flavor. If using bacon, render it first and reserve the fat for browning. Transfer beef (and bacon) to the slow cooker.
2. Sauté aromatics and deglaze
In the same skillet, add the chopped onion and cook until translucent. Stir in garlic and tomato paste and cook 1 minute. Pour in red wine to deglaze the pan, scraping browned bits from the bottom; simmer 1–2 minutes, then pour the mixture into the slow cooker along with the beef broth.
3. Add vegetables and herbs, then slow-cook
Stir in carrots, mushrooms, pearl onions, thyme, and bay leaf. Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours), until the beef is fork-tender and flavors are melded.
4. Thicken the sauce and finish
Remove bay leaf and thyme stems. If you prefer a thicker sauce, whisk 2 tbsp flour with a little cold water or make a cornstarch slurry and stir into the crockpot. Cook on HIGH for 15–20 minutes until sauce thickens. Adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.
Pro Tips for Best Texture & Taste
These tweaks ensure your bourguignon is flavorful, balanced, and spoon-worthy.
- Browning adds depth: While optional, searing beef and rendering bacon create complex flavors that elevate the final stew.
- Don’t overfill the slow cooker: Leave room for liquid to circulate so ingredients cook evenly.
- Timing for mushrooms: Add mushrooms halfway through cooking for firmer texture, or at the start for softer mushrooms that meld into the sauce.
- Adjust acidity at the end: A splash of vinegar or a squeeze of lemon brightens the stew if it tastes flat after long cooking.
Frequently Asked Questions
Can I make this without wine?
Yes. Replace the wine with extra beef broth plus 2 tablespoons balsamic vinegar to add acidity and depth without alcohol.
How should I reheat leftovers?
Gently reheat on the stovetop over low heat, stirring occasionally. Add a splash of broth if the sauce has thickened too much. Leftovers often taste even better the next day.
Can I freeze Beef Bourguignon?
Yes. Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop.
What’s the best way to serve it?
Serve over creamy mashed potatoes, buttered egg noodles, or with crusty bread to sop up the rich sauce. A simple green salad and a glass of red wine complete the meal.