If you have been searching for a heartwarming, deeply flavorful dish that practically melts in your mouth, then you are in for a treat with this Crockpot Beef Bourguignon Recipe. This classic French-inspired comfort food combines tender chuck roast, aromatic herbs, and a rich red wine sauce slow-cooked to perfection. The magic lies in the way the flavors develop over hours, resulting in a silky, savory stew that feels like a warm hug on a plate. Whether you’re planning a cozy family dinner or impressing guests with ease, this dish brings elegance and ease together beautifully.
Ingredients You’ll Need
This Crockpot Beef Bourguignon Recipe relies on simple, quality ingredients that each play a crucial role in building layers of flavor, texture, and color. Nothing too fancy, just wholesome essentials that elevate every spoonful.
- 1 teaspoon sea salt: enhances natural flavors and balances richness.
- 1 teaspoon black pepper: adds subtle heat and depth.
- 1/2 cup all-purpose flour: helps thicken the sauce beautifully.
- 3 lb chuck roast: the star protein, perfect for slow cooking to tender perfection.
- 2 tablespoons canola or olive oil: for browning the meat and infusing subtle richness.
- 1/2 large onion (diced, about 1 cup): offers sweetness and aromatic base notes.
- 24 oz baby gold potatoes: provide hearty substance and soak up those amazing flavors.
- 3 large carrots (cut into large chunks): add natural sweetness and texture contrast.
- 2 cups red wine: the soul of the dish, lending complexity and acidity.
- 1 cup beef broth: deepens the meaty flavor and keeps everything juicy.
- 3 oz tomato paste: intensifies the savory base and adds subtle tang.
- 2 tablespoons light brown sugar: balances acidity with just a hint of caramelized sweetness.
- 3-4 sprigs fresh thyme: infuses herby warmth and aroma.
- Fresh parsley for garnish (chopped): adds a fresh, vibrant finish.
How to Make Crockpot Beef Bourguignon Recipe
Step 1: Prepare and Season the Meat
Start by cutting your chuck roast into large 2-inch square pieces. This is the secret to getting melt-in-your-mouth chunks that still hold together beautifully after long cooking. Generously sprinkle the meat with sea salt and black pepper, seasoning every piece evenly to build flavor deep inside. This simple step is crucial for savoriness.
Step 2: Brown the Meat for Extra Flavor
Heat your oil in a large skillet over medium-high heat. Add the meat in batches to avoid overcrowding — this gives you that coveted brown crust which adds rich, complex flavor. Cook each piece until browned on all sides, which usually takes just a few minutes per batch. Trust me, this makes a world of difference!
Step 3: Add Flour and Brown It Slightly
After all the meat is browned and returned to the skillet, sprinkle the flour evenly over the pieces. Stir and sauté for an additional 1 to 2 minutes until the flour turns golden. This step acts like a magic trick, thickening the sauce later and adding a hint of toasty flavor.
Step 4: Layer Vegetables and Meat Inside the Crockpot
In your slow cooker, start building the dish by layering the diced onions, baby gold potatoes, browned meat, and chunky carrots. Layering like this ensures each ingredient cooks evenly and absorbs the rich flavors from every direction — it’s like creating a flavor symphony inside the pot.
Step 5: Deglaze with Red Wine
Return the skillet to medium heat and pour in the 2 cups of red wine. Use a spoon or spatula to scrape up those delicious browned bits stuck to the pan — that’s liquid gold for your sauce! Let the wine simmer for a minute or two to slightly reduce and concentrate the taste, building that signature Bourguignon depth.
Step 6: Combine Remaining Sauce Ingredients
Next, stir in the beef broth, tomato paste, and light brown sugar right into the skillet with the wine. Keep it simmering and stir until everything is well blended — this rich, glossy sauce is going to soak beautifully into all those layered ingredients inside your crockpot.
Step 7: Pour Sauce Over Ingredients and Add Fresh Thyme
Gently ladle the skillet sauce over the meat and vegetables in the crockpot, letting it coat everything evenly. Nestle in the sprigs of fresh thyme on top, which will slowly release that earthy, herbal aroma as it cooks. Once everything is assembled, place the lid firmly on your crockpot, sealing in the flavors.
Step 8: Slow Cook to Tender Perfection
Set your crockpot to low heat for 8 to 10 hours, or high for 5 to 6 hours if you’re short on time. Slow cooking at low heat is the secret behind the irresistibly tender chuck roast and deeply infused flavors. If you want, you can give it a gentle stir halfway through to help distribute everything, but it’s not required.
Step 9: Garnish and Serve Warm
When done, sprinkle freshly chopped parsley over the top to brighten up the rich, hearty dish. The vibrant green against the glossy sauce is pure eye candy. Serve it warm and watch everyone savor each bite.
How to Serve Crockpot Beef Bourguignon Recipe
Garnishes
A simple sprinkle of fresh parsley is all you need to lift the dish visually and add a hint of freshness to balance the savory richness. If you want, a few thyme leaves or even a tiny drizzle of good olive oil can add a finishing flourish that looks as beautiful as it tastes.
Side Dishes
This dish stands beautifully on its own but pairs wonderfully with crusty French bread or a fluffy bed of buttery mashed potatoes for even more comfort. A side of lightly steamed green beans or a crisp garden salad can add a refreshing contrast as well, balancing the hearty stew with fresh texture.
Creative Ways to Present
For a cozy dinner party, serve your Crockpot Beef Bourguignon Recipe in rustic bowls with a sprig of thyme on top for charm. Alternatively, consider plating it alongside creamy polenta or buttered egg noodles. Using ramekins or individual crockpots at the table can make the experience feel wonderfully personalized and special.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Bourguignon only gets better as the flavors continue to meld overnight. Store in airtight containers in the refrigerator for up to 3 to 4 days. Refrigerate promptly to keep the meat tender and the vegetables fresh.
Freezing
This dish freezes beautifully because slow-cooked stews are resilient. Portion your leftovers into freezer-safe containers or heavy-duty zip bags, removing as much air as possible. It will keep well for up to 3 months. When thawed, the sauce may thicken, so a little splash of beef broth or water during reheating helps restore that lovely consistency.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Microwave works too, but do it in short bursts to avoid drying out the meat. If the sauce is too thick, add a bit of warm beef broth or water to loosen it up. The reunion with this already rich and tender dish will feel like enjoying it fresh all over again.
FAQs
Can I use a different cut of beef for this Crockpot Beef Bourguignon Recipe?
Absolutely! Chuck roast is ideal because of its balance of fat and connective tissue that breaks down over slow cooking. However, you can also use brisket or short ribs. Just keep in mind the cooking time might vary slightly depending on the cut’s toughness.
What type of red wine works best for this recipe?
A dry, medium-bodied red wine like Pinot Noir or Merlot works wonderfully here. They add the right balance of acidity and fruitiness without overpowering the beef. Avoid super heavy or overly fruity wines to keep the flavor balanced.
Is it necessary to brown the meat before adding it to the crockpot?
While it’s possible to skip browning, it truly elevates the flavor by creating those beautiful caramelized notes. Browning adds depth and complexity that you just don’t get with raw meat in a slow cooker. It’s worth the little extra step.
Can I prepare this recipe in the morning and have it ready for dinner?
Definitely! That’s the beauty of this Crockpot Beef Bourguignon Recipe. Prep and assemble everything in the morning, set the crockpot to low, and by dinner time, you’ll have a spectacularly tender and flavorful meal waiting.
How thick should the sauce be when the dish is finished?
The sauce should be glossy and thick enough to coat the meat and vegetables nicely but still spoonable. If it seems too thin at the end, you can transfer the sauce to a pan and reduce it over medium heat until it reaches your desired consistency.
Final Thoughts
This Crockpot Beef Bourguignon Recipe is pure comfort in a bowl, combining rich flavors, tender meat, and the ease of slow cooking all in one. It’s a timeless dish that never fails to impress whether for a relaxed weeknight or a special occasion. Once you make it, this recipe will become one of your go-to favorites to share with friends and family. So go ahead, take your crockpot out, and create some kitchen magic!
Print
Crockpot Beef Bourguignon Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours 15 minutes
- Total Time: 8 hours 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
Description
This Crockpot Beef Bourguignon is a comforting, slow-cooked French stew featuring tender chuck roast, baby potatoes, carrots, and a rich red wine and tomato-based sauce. Perfect for a hearty meal with minimal hands-on cooking, it combines classic flavors with the convenience of a slow cooker.
Ingredients
Meat and Seasoning
- 3 lb chuck roast, cut into 2” square pieces
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons canola or olive oil
Vegetables
- 1/2 large onion, diced (about 1 cup)
- 24 oz baby gold potatoes
- 3 large carrots, cut into large chunks
Liquids and Flavorings
- 2 cups red wine
- 1 cup beef broth
- 3 oz tomato paste
- 2 tablespoons light brown sugar
- 3–4 sprigs fresh thyme
- Fresh parsley for garnish (chopped)
Instructions
- Prepare the Meat: Cut the chuck roast into large 2” square pieces and sprinkle with sea salt and black pepper to season thoroughly.
- Brown the Meat: Heat 2 tablespoons of canola or olive oil in a large skillet over medium-high heat. Add the meat in batches, making sure there is space between the pieces, and cook until browned on all sides for maximum flavor.
- Coat with Flour: Once all the meat is browned and back in the skillet, sprinkle the 1/2 cup all-purpose flour over it. Sauté the meat with the flour for 1-2 minutes more to brown the flour slightly and create a base for the sauce.
- Layer Ingredients in Crockpot: In your crockpot, layer the diced onion, baby gold potatoes, browned meat, and large chunks of carrots.
- Deglaze the Skillet: Return the skillet to medium heat and pour in the 2 cups of red wine, scraping the browned bits from the bottom and sides. Let the wine simmer for 1-2 minutes to reduce slightly and intensify flavors.
- Add Broth and Flavorings: Stir in the 1 cup beef broth, 3 oz tomato paste, and 2 tablespoons light brown sugar. Simmer this mixture, stirring until fully combined to create a rich sauce.
- Combine and Add Herbs: Pour the wine and broth mixture over the layered ingredients in the crockpot. Add 3-4 sprigs of fresh thyme on top and cover with the lid.
- Slow Cook the Stew: Cook on low heat for 8-10 hours or on high for 5-6 hours, stirring occasionally if desired to meld flavors and achieve tender meat and vegetables.
- Garnish and Serve: Once cooked, sprinkle the stew with freshly chopped parsley for a burst of freshness and serve warm.
Notes
- For richer flavor, use a robust dry red wine like a Burgundy or Pinot Noir.
- If you don’t have fresh thyme, dried can be substituted—use about 1 teaspoon.
- Feel free to add mushrooms or pearl onions for additional texture and flavor.
- Serve with crusty bread or over buttered noodles for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
