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
Scale
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.
