Easy Crockpot Beef Bourguignon Recipe

Published Jun 17, 2024 By Elle Ann

Image credit: The Magical Slow Cooker via YouTube

Beef bourguignon is an incredible dish that is basically beef slow-cooked to tender and juicy perfections and smothered in a delicious sauce. This is a yummy dish that you can serve for dinner and share with your family.

So if you want an impressive mealtime that will surely be remembered, then include this recipe in your menu plan, and you won’t be disappointed. Learn how now by watching this video tutorial by The Magical Slow Cooker on YouTube.

Ingredients for Crockpot Beef Bourguignon:

2 pounds of beef chucks, cut into chunks
6 slices of bacon, chopped
1 onion, finely chopped
2 carrots, peeled and sliced
3 cloves of garlic, minced
¼ cup of all-purpose flour
2 cups of red wine
2 cups of beef broth
2 tbsp of tomato paste
1 tsp of dried thyme
1 pound of small potatoes, halved
8oz of baby bella mushrooms, sliced
Salt and pepper, to taste
Freshly chopped parsley, for garnish

How to Make Crockpot Beef Bourguignon:

Step 1

Place a large skillet on a stove over medium-high heat, then cook the chopped bacon until nice and crispy, and then transfer the bacon to a plate before setting it aside. Place the beef on the bacon grease left on the skillet, then cook them until nice and brown on all sides, and make sure to work in batches to not overcrowd the pan.

Step 2

Transfer the cooked beef to the crockpot, then in the same skillet, add the chopped onion, sliced carrots, and minced garlic, and cook them for about 3 to 4 minutes or until the vegetables start to soften.

Step 3

Pour in the red wine and beef broth, then stir them and scrape the bottom to loosen any browned bits at the bottom, and then add the tomato paste and dried thyme. Bring the mixture to a simmer, then pour it over the beef in the crockpot, and cover it with the lid.

Step 4

Allow it to cook on a low setting for about 6 hours or until the beef is tender, then 2 hours before it’s done cooking, add in the halved potatoes and cremini mushrooms and continue to cook them until tender. Skim off any excess fat from the surface of the sauce, then top the beef bourguignon with crispy bacon and fresh parsley, and serve. Enjoy!