This Easy Crockpot Beef Bourguignon is a cozy dish that’s perfect for chilly days. It’s made with tender beef, rich red wine, and lots of yummy veggies cooked slowly to create a warm and tasty stew.
Honestly, who doesn’t love a meal that practically cooks itself? I just toss everything in the pot, relax, and let it do its thing. Perfect for those lazy Sundays! 🍷
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for slow cooking as it becomes tender and flavorful. If you’re looking for a substitute, try brisket or round roast as they also work well in stews.
Red Wine: Burgundy is traditional here, but feel free to use any dry red wine you enjoy. If you need a non-alcoholic option, substitute with grape juice mixed with a bit of vinegar.
Mushrooms: Fresh mushrooms add great texture and flavor. If you can’t find them, canned mushrooms can work in a pinch, but fresh is best for taste.
Tomato Paste: This adds richness to the sauce. If you don’t have it, you can use crushed tomatoes or even a bit of ketchup as a last resort.
How Do I Get Perfectly Browned Beef?
Browning the beef is key for depth of flavor in your bourguignon. Here’s how to do it right:
- Use a hot skillet with a little olive oil. Don’t overcrowd the pan; do it in batches.
- Let the beef sear without moving it too much. This helps build a nice crust.
- Cook until all sides are golden brown. This should take about 5-6 minutes per batch.
- Transfer the browned beef to the crockpot to keep it warm as you finish the rest.
How Can I Thicken My Sauce If It’s Too Thin?
If you find the sauce is a bit watery at the end, don’t worry! Here’s a simple way to thicken it:
- Mix 2 tablespoons of flour with a small amount of cold water to create a slurry.
- Stir this mixture into the crockpot during the last 15-20 minutes of cooking.
- This will help thicken the sauce nicely and give it a richer texture!
Enjoy your cooking adventure and the delicious results!
Easy Crockpot Beef Bourguignon
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large onion, chopped
- 4 carrots, peeled and cut into chunks
- 8 oz mushrooms, sliced
- 2 tablespoons tomato paste
- 2 cups red wine (such as Burgundy or Pinot Noir)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty dish takes about 20 minutes of prep time and then around 7-8 hours to cook in the crockpot. The long cooking time allows the flavors to blend beautifully and makes the beef super tender. So, you can set it and forget it while it works its magic!
Step-by-Step Instructions:
1. Season the Beef:
Start by seasoning the beef cubes generously with salt and pepper. This will enhance the flavor of the meat as it cooks.
2. Brown the Beef:
In a large skillet, heat olive oil over medium-high heat. Add the beef in batches to avoid overcrowding the pan. Brown them on all sides, which should take about 5-6 minutes per batch. Once browned, transfer the beef to the crockpot.
3. Sauté the Vegetables:
In the same skillet where you browned the beef, add the chopped onions, minced garlic, carrot chunks, and sliced mushrooms. Sauté for about 5 minutes until they start to become fragrant and slightly softened. Then, add the tomato paste and stir for about a minute to combine.
4. Deglaze the Skillet:
Pour in the red wine, using a wooden spoon to scrape up any tasty browned bits stuck to the skillet. Let it simmer for about 3-4 minutes, allowing it to reduce slightly.
5. Mix it All Together:
Pour the wine and vegetable mixture over the beef in the crockpot. Add the beef broth, Worcestershire sauce, dried thyme, and bay leaves. Stir gently to ensure everything is combined nicely.
6. Cooking Time:
Cover the crockpot and cook on low for 7-8 hours. The beef should be fork-tender and the flavors well developed by the end of cooking.
7. Thicken the Sauce (Optional):
If you want a thicker sauce, mix the flour with a little cold water to create a slurry. Stir this into the crockpot and cook on high for an additional 15-20 minutes until the sauce thickens to your liking.
8. Final Touches:
Once cooked, remove the bay leaves and taste the stew. Adjust seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley before serving.
9. Serve and Enjoy:
Enjoy your delicious beef bourguignon over a bed of mashed potatoes, with crusty bread, or alongside buttered noodles. It’s the perfect comforting meal for family and friends!
Easy Crockpot Beef Bourguignon FAQ
Can I Use Frozen Beef?
It’s best to use thawed beef for this recipe. If you only have frozen beef, make sure to thaw it in the fridge overnight or in a sealed plastic bag submerged in cold water before cooking. This ensures even cooking and the best texture.
What Can I Substitute for Red Wine?
If you’d prefer not to use red wine, you can substitute with grape juice mixed with a splash of vinegar for a similar acidity. Alternatively, use beef broth or a non-alcoholic red wine if you have it on hand. Keep in mind that the flavor will be slightly different.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can either warm it gently on the stove or in the microwave. Just be sure to stir it occasionally for even heating.
Can I Add More Vegetables?
Absolutely! Feel free to add more veggies like potatoes, peas, or bell peppers to suit your taste. Just keep in mind that adding too many may require adjusting the liquid in the recipe slightly to maintain the right consistency.
