|

Crockpot Beef Bourguignon (Rich, Elegant & Hands-Off)

ByFoodarshia

So you want something fancy enough to impress people but easy enough that you won’t lose your mind making it? Welcome to Crockpot Beef Bourguignon—the dish that sounds like it belongs in a French bistro but cooks like your slow cooker is doing 99% of the work. Seriously, this recipe is perfect for when you want to feel classy… without actually trying that hard.

Why This Recipe is Awesome

First of all, it tastes incredible—rich, savory, and full of that slow-cooked, cozy magic. Second, it looks super impressive even though the crockpot does most of the heavy lifting. And third? It’s basically idiot-proof. Even I didn’t mess it up, and that’s saying something. The beef becomes melt-in-your-mouth tender, the veggies get infused with flavor, and the whole dish makes your kitchen smell like you’re hosting a Michelin-star chef.

Course: Dinner / Main

Cuisine: French-inspired comfort food

Difficulty: Easy (yes, really)

Servings: 6

Prep Time: 15 minutes

Cooking Time: 8 hours on low (4 hours on high)

Calories: Around 450 per serving

Total Time: Around 8 hours 15 minutes

Ingredients You’ll Need

  • 2 lbs beef chuck, cut into chunks (the cheap stuff works best)
  • 1 cup red wine (don’t use the $4 bottle—trust me)
  • 2 cups beef broth
  • 4 carrots, sliced (or however fancy you feel)
  • 1 large onion, chopped
  • 8 oz mushrooms, halved
  • 3–4 garlic cloves, minced
  • 3 tbsp tomato paste
  • 2 tbsp flour (to thicken things up)
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt (at least)
  • 1/2 tsp black pepper
  • 2 bay leaves
  • Fresh thyme (optional but fancy)
  • 4–5 strips of bacon, chopped (because flavor)

Step-by-Step Instructions

  1. Heat a skillet and cook the bacon until crispy. Try not to eat it all.
  2. Sear the beef chunks in the leftover bacon fat. Get some color on them—it makes a big difference.
  3. Add carrots, onions, mushrooms, and garlic to the crockpot.
  4. Add the seared beef and bacon on top.
  5. Mix wine, beef broth, tomato paste, flour, Worcestershire sauce, salt, and pepper in a bowl until smooth.
  6. Pour that beautiful mixture over everything in the slow cooker.
  7. Add bay leaves and thyme. Let the crockpot do its magical slow-cooking thing.
  8. Cook 8 hours on low or 4 hours on high until the beef is fork-tender.
  9. Remove bay leaves, stir, and adjust seasoning. Serve over mashed potatoes, noodles, or bread—whatever matches your mood.

Common Mistakes to Avoid

  • Skipping the sear: Don’t do it. Searing = flavor. Your future self will thank you.
  • Cheap wine: If it tastes like regret in a bottle, your bourguignon will too.
  • Rushing the cook: Slow and steady wins the flavor race here.
  • Adding flour directly to the crockpot: You’ll get lumps. No one wants lumpy bourguignon.

Alternatives & Substitutions

  • Swap the wine for extra broth if needed, but honestly… the wine makes it next-level.
  • Use pearl onions instead of chopped onions for fancy energy.
  • Add potatoes directly if you don’t want to make mashed potatoes separately.
  • Substitute bacon with pancetta if you’re feeling bougie.
  • Not into mushrooms? Leave them out. (I disagree, but your kitchen, your rules.)

FAQ (Frequently Asked Questions)

Can I make this without wine?

Yes! Use extra beef broth, but the wine really boosts the flavor.

Can I use stew meat instead of chuck?

Totally. It cooks down just as tender.

Do I have to sear the beef first?

Technically no, but flavor-wise? Absolutely yes.

Can I freeze leftovers?

Yep! It freezes like a dream. Just reheat slowly.

How do I make it thicker?

Simmer the finished dish on the stovetop for a few minutes or add a cornstarch slurry.

What do I serve this with?

Mashed potatoes, buttered noodles, crusty bread—pick your comfort level.

Can I double the recipe?

Yes, if your crockpot is big enough. Don’t overflow it unless you enjoy cleaning.

Final Thoughts

And there you have it—Crockpot Beef Bourguignon that’s rich, savory, and honestly way easier than its fancy name makes it sound. It’s the perfect dish for date nights, holidays, or impressing guests without actually putting in Michelin-star effort. Now go make it, serve it, and pretend you spent hours slaving over the stove. I won’t tell!

Similar Posts