Crock Pot Beef Bourguignon
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A slow cooker spin on a classic, rustic French stew. While this rich, melt-in-your mouth Crock Pot Beef Bourguignon is easy to make, it results in an impressive cold weather dinner or holiday dish.
About This Recipe
The original French dish of Boeuf Bourguignon is a rich beef stew braised in red wine with vegetables, herbs and just a touch of bacon. I’m indebted to one of my heroes, Mrs. Julia Child, for giving me the confidence as a humble home cook to tweak this classic French recipe for the slow cooker and as Instant Pot Beef Bourguignon.
I substituted the traditional pearl onions for an American favorite, baby potatoes. The red wine, soy sauce, tomato paste, and mushrooms add a deep savory meatiness to the sauce (or is it gravy?). The end result is a velvety, rich dish that is melt-in-your mouth divine.
Some other things I appreciate about this holiday-worthy stew:
- Dairy-free and gluten-free – You’ll never miss either! This is a wonderful dish to serve to anyone avoiding those ingredients. Note: To make this gluten-free, use gluten-free Tamari soy sauce or coconut aminos.
- Slow cooks all day – Set it and forget it for 8-10 hours. Your home will smell amazing and the beef will be fall apart tender.
- Freezer-friendly – You can prep it ahead and freeze before slow cooking it or after it’s fully cooked and cooled.
Ingredients
You’ll find these simple ingredients at any store.
Ingredients Notes:
- Dry red wine – Buy a dry red wine you would enjoy drinking. America’s Test Kitchen recommends using Pinot Noir, so that’s what I always use in this recipe. Julia Child recommended a “full-bodied, young red wine such as Mâcon, Burgundy, or Mountain Red”, but I can’t find those easily.
- Fresh thyme – I find that the fresh herb is so much better than dried thyme leaves, which actually can be pretty hard and spiny! You can substitute 1 sprig fresh rosemary sprig if you can’t find thyme. If you absolutely can’t find fresh herbs, use a 1/4 teaspoon of ground thyme (not the dried leaves).
- Button mushrooms – Ok, the way you decide to use this meaty, savory ingredient in the stew is up to you. I’m not a huge mushroom fan, so I slice mine. Since this is a rustic-looking stew, however, you can quarter them or even leave them whole if they are small.
- Beef stew meat – If you can’t find stew meat, you can buy a chuck roast. Trim it of most visible fat and cut into 1 to 1 1/2-inch pieces. Tip: Place it in the freezer for about 15-20 minutes before slicing. It makes the meat much easier to work with.
- Meat to Potato Ratio: I gave a range of the amount of potatoes and meat you can use in this stew. I tend to like mine heavier on the root vegetables, but the classic version is very heavy on the beef. You really can’t mess this up. I’ve tested it all the ways and it’s delicious! So choose your own path.
- Cornstarch – This is an easy, gluten-free way to thicken the stew. However, you can sub arrowroot powder–just follow the directions on the package.
Step-By-Step Instructions
Find the full recipe below in the recipe card.
Saute Ingredients
In a large saute pan, fry bacon pieces over medium-high heat until crisp. Using a slotted spoon, transfer to the slow cooker, leaving the bacon drippings in the pan. Next, saute the onions until softened, about 4 minutes. Season lightly with salt and pepper and the red pepper flakes as they cook. Stir in the garlic the last 30-60 seconds.
Make the Sauce
Whisk in the wine, broth, tomato paste, and soy sauce until smooth, scraping the brown bits off the bottom. Bring to a simmer and cook for about 2 minutes.
Add Ingredients & Cook
Carefully, pour the sauce into the slow cooker. Add the beef chunks, carrots, potatoes, mushrooms, 1 teaspoon salt, 1/2 teaspoon pepper and stir until combined. Add the thyme springs and bay leaf on top. Cover and cook on low for 8-10 hours or high for 4-5 hours, or until beef and vegetables are very tender. Discard bay leaf and thyme stems.
Thicken the Stew
In a small bowl, stir together the cornstarch and 2 tablespoons of water until smooth. Stir this slurry into the stew, replace the lid, and cook on high for about 15 minutes, until slightly thickened. (It will thicken more as it sits.)
Serve
Taste and adjust the seasoning. Garnish with fresh chopped parsley.
What to Serve with Beef Bourguignon
Make It A Freezer Meal
Freeze For Later:
Method 1 (Uncooked): Cook the bacon in Step 1 and the onions/sauce mixture in Step 2. Let cool and then add both to a one gallon freezer bag or container with lid. Place the beef, carrots, potatoes, mushrooms, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, and bay leaf in the same bag or container. Seal, toss gently to combine, and freeze. (Notes: Freeze flat on a sheet pan and/or double bag it in case of leaks. Make sure the potatoes are completely submerged in the liquid to avoid browning.)
Method 2 (Fully Cooked): Fully cook and cool the stew. Seal and freeze in a freezer bag or individual freezer containers.
Prepare From Frozen:
Method 1 (Uncooked): Thaw and follow Steps 4-6.
Method 2 (Fully Cooked): Thaw and warm up in the microwave, on the stovetop, or in the slow cooker.
Recipe FAQs
Yes! Just follow my Instant Pot Beef Bourguignon recipe.
If you can’t find stew meat, you can buy a chuck roast. Trim it of most visible fat and cut into 1 to 1 1/2-inch pieces. Tip: Place it in the freezer for about 15-20 minutes before slicing. It makes the meat much easier to work with.
Buy a dry red wine you would enjoy drinking. America’s Test Kitchen recommends using Pinot Noir, so that’s what I always use in this recipe. Julia Child recommended a “full-bodied, young red wine such as Mâcon, Burgundy, or Mountain Red”, but I can’t find those easily.
More Slow Cooker Beef Recipes
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Crock Pot Beef Bourguignon
A slow cooker spin on the classic, rustic French stew. While this rich, melt-in-your mouth Crock Pot Beef Bourguignon is easy to make, it results in an impressive cold weather dinner or holiday dish.
Ingredients
- 4 slices uncured bacon, finely chopped
- 1 large onion, finely diced
- Salt and ground black pepper
- 1/8 teaspoon red pepper flakes
- 3 garlic cloves, minced
- 1 1/2 cups dry red wine (recommended: Pinot Noir)
- 1 1/2 cups chicken broth (sub: beef broth)
- 2 tablespoons tomato paste
- 1/4 cup soy sauce (sub: coconut aminos for gluten-free)
- 2 sprigs of fresh thyme (sub: 1 sprig fresh rosemary)
- 1 bay leaf
- 8 ounces button mushrooms, sliced or quartered
- 5 medium carrots, peeled and diagonally sliced (about 1/2-inch thick slices; about 2 cups)
- 1 – 1 1/2 pounds baby Yukon gold potatoes, 1-inch pieces (about 4-6 cups)
- 2–3 pounds beef stew meat (see Cooking Notes for alternative option)
- 2 tablespoons cornstarch (sub: arrowroot powder)
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Instructions
Make It Now:
- Saute Bacon: In a large saute pan, fry bacon pieces over medium-high heat until crisp. (Freezer instructions begin here.) Using a slotted spoon, transfer to the slow cooker, leaving the bacon drippings in the pan.
- Make the Sauce: Next, saute the onions until softened, about 4 minutes. Season lightly with salt and pepper and the red pepper flakes as they cook. Stir in the garlic the last 30-60 seconds. Whisk in the wine, broth, tomato paste, and soy sauce until smooth, scraping the brown bits off the bottom. Bring to a simmer and cook for about 2 minutes.
- Add Ingredients to the Crockpot: Carefully, pour the sauce into the slow cooker. Add the beef chunks, carrots, potatoes, mushrooms, 1 teaspoon salt, 1/2 teaspoon pepper and stir until combined. Add the thyme springs and bay leaf on top.
- Slow Cook: Cover and cook on low for 8-10 hours or high for 4-5 hours, or until beef and vegetables are very tender. Discard bay leaf and thyme stems.
- Thicken the Stew: In a small bowl, stir together the cornstarch and 2 tablespoons of water until smooth. Stir this slurry into the stew, replace the lid, and cook on high for about 15 minutes, until slightly thickened. (It will thicken more as it sits.)
- Serve: Taste and adjust the seasoning. Garnish with fresh chopped parsley.
Freeze For Later:
Method 1 (Uncooked): Cook the bacon in Step 1 and the onions/sauce mixture in Step 2. Let cool and then add both to a one gallon freezer bag or container with lid. Place the beef, carrots, potatoes, mushrooms, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, and bay leaf in the same bag or container. Seal, toss gently to combine, and freeze. (Notes: Freeze flat on a sheet pan and/or double bag it in case of leaks. Make sure the potatoes are completely submerged in the liquid to avoid browning.)
Method 2 (Fully Cooked): Fully cook and cool the stew. Seal and freeze in a freezer bag or individual freezer containers.
Prepare From Frozen:
Method 1 (Uncooked): Thaw and follow Steps 4-6.
Method 2 (Fully Cooked): Thaw and warm up in the microwave, on the stovetop, or in the slow cooker.
Notes/Tips
- Stew Meat Sub: If you can’t find stew meat, you can buy a chuck roast. Trim it of most visible fat and cut into 1 to 1 1/2-inch pieces. Tip: Place it in the freezer for about 15-20 minutes before slicing. It makes the meat much easier to work with.
- Meat to Vegetable Ratio: I gave a range of the amount of potatoes and meat you can use in this stew. I tend to like mine heavier on the root vegetables but the classic version is very heavy on the beef. You really can’t mess this up. I’ve tested it all the ways and it’s delicious!
- About the Wine: Buy a red wine you would enjoy drinking. America’s Test Kitchen recommends Pinot Noir, so that’s what I always use in this recipe.
- Gluten-Free Version: To make this gluten-free, use gluten-free Tamari soy sauce or coconut aminos.
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