Crockpot Beef Bourguignon is a hearty meal that’s perfect for cozy nights. Tender beef simmers slowly with onions, carrots, and mushrooms in a rich, flavorful sauce!
This dish is like a warm hug in a bowl. I love how it practically cooks itself while I enjoy my day. Serve it with some crusty bread, and you’re all set for dinner bliss!
Key Ingredients & Substitutions
Beef Stew Meat: Look for chuck roast as it becomes tender with slow cooking. If you’re looking for alternatives, cubed sirloin or brisket can also work well.
Dry Red Wine: Pinot Noir is a great choice for its smooth flavor. If you prefer non-alcoholic, use additional beef broth, or grape juice mixed with vinegar for acidity.
Vegetables: You can swap baby yellow potatoes for regular potatoes, though the smaller ones hold their shape nicely. Try parsnips or sweet potatoes for something different!
Mushrooms: I love using cremini or button mushrooms, but feel free to use portobello for a richer taste. Just remember to chop them into similar sizes.
How Can I Ensure My Beef Is Tender?
Preparing tender beef in your Crockpot is all about the slow cooking process. Here are some tips:
- Brown the Beef: Always brown your beef first. This develops flavor and a nice crust.
- Low and Slow: Cook on low for the best results. This allows the beef to break down and become fork-tender over 7-8 hours.
- Check Liquid Levels: Ensure there’s enough liquid to cover the beef to prevent it from drying out. The red wine and broth create a delicious sauce!
With these tips and substitutes, you’ll create a comforting and delicious Crockpot Beef Bourguignon that your family will love! Enjoy your cooking adventure!
Crockpot Beef Bourguignon
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups baby yellow potatoes (or new potatoes)
- 3 large carrots, peeled and cut into chunks
- 8 oz mushrooms, quartered
For the Saucy Goodness:
- 2 cups dry red wine (such as Pinot Noir or Burgundy)
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 2 bay leaves
For Thickening and Garnishing:
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp fresh parsley, chopped (for garnish)
- Fresh thyme sprigs (for garnish)
How Much Time Will You Need?
This delightful dish takes about 20 minutes to prepare, and then you’ll let it cook in the crockpot for 7-8 hours on LOW or 4-5 hours on HIGH. Perfect for a set-it-and-forget-it meal!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating olive oil in a large skillet over medium-high heat. Add the beef cubes and sear them on all sides until they have a rich, golden crust. This step adds great flavor! It should take about 5-7 minutes. Once browned, transfer the beef to the crockpot.
2. Cooking the Aromatics:
In the same skillet, toss in the chopped onions and minced garlic. Sauté them for 2-3 minutes until they’re fragrant and softened. This will enhance the overall flavor of your dish. Then, transfer the onion and garlic mixture to the crockpot with the beef.
3. Adding Vegetables:
Next, layer the baby potatoes, carrot chunks, and quartered mushrooms on top of the beef in the crockpot. These will cook down beautifully and absorb all the flavorful juices.
4. Making the Sauce:
In a separate bowl, whisk together the dry red wine, beef broth, tomato paste, salt, black pepper, dried thyme, and bay leaves. Pour this fragrant mixture over the ingredients in your crockpot, covering everything nicely.
5. Cooking the Stew:
Cover the crockpot and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours. By the end of the cooking time, you want the beef to be fork-tender and the vegetables to be cooked to perfection.
6. Thickening the Sauce (Optional):
If you prefer a thicker sauce, about 30 minutes before serving, mix the flour with a small amount of cold water to create a slurry. Stir this into the crockpot and allow it to cook uncovered for the last 30 minutes to thicken up.
7. Final Touches:
Once done, remove the bay leaves from the stew. Give it a taste and adjust the seasoning if needed, adding a little more salt or pepper if desired.
8. Garnishing and Serving:
Before serving, sprinkle fresh chopped parsley and thyme sprigs on top for a vibrant finish. Serve the Beef Bourguignon warm with crusty bread, buttered noodles, or creamy mashed potatoes for a comforting meal!
Enjoy your rich and comforting Crockpot Beef Bourguignon!
Can I Use Frozen Beef for This Recipe?
It’s best to thaw the beef before cooking to ensure even cooking and flavor absorption. Thaw in the refrigerator overnight or in a sealed bag submerged in cold water for quicker results.
What Can I Substitute for Red Wine?
If you’d prefer not to use wine, you can replace it with an equal amount of beef broth and add a splash of vinegar or lemon juice for acidity to mimic the wine’s flavor profile.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, ensuring it doesn’t dry out; you can add a splash of broth if needed.
Can I Prepare This Ahead of Time?
Absolutely! You can chop the vegetables and brown the beef a day in advance. Store them separately in the refrigerator and combine them in the crockpot when you’re ready to cook for an easy meal.