Crockpot Beef Bourguignon Slow-Cooked

This crockpot beef bourguignon has been a comforting, full circle meal in my family for years. It starts with crispy bacon and browned beef to build deep, savory flavors, then slow simmers with red wine, herbs, and vegetables until the meat is melt in your mouth tender. This hearty dish fills your kitchen with incredible aromas and makes any weeknight feel special with a cozy, rich dinner.

I first made this recipe when I bought my first home, and it quickly became a favorite especially during chilly evenings. Now it is a go to whenever I want something comforting that feels like a warm hug.

Ingredients

• Bacon: adds smoky, salty richness that creates the flavor base choose thickcut for best texture
• Beef chuck: is ideal for slow cooking with its marbling that becomes tender and flavorful
• Baby potatoes: hold their shape well and soak up the wine infused sauce beautifully
• Carrots: bring a natural sweetness and vibrant color to balance savory notes
• Onion: gives depth and aroma, go for yellow or white onions with firm texture
• Pearl onions: add subtle sweetness and an interesting textural contrast
• Mushrooms: contribute earthy, meaty flavors that complement the beef
• Garlic: packs a punch and brightens the overall taste
• Red wine: serves as the heart of the sauce, opt for a dry variety like Cabernet Sauvignon or Pinot Noir you would enjoy drinking
• Beef broth: keeps the sauce savory and helps blend all the flavors
• Cornstarch: thickens the sauce into a glossy, velvety finish
• Tomato paste: adds acidity and richness to deepen complexity
• Worcestershire sauce: brings a boost of umami and complexity
• Fresh thyme: provides a fresh herbal note
• Fresh rosemary: adds warmth and fragrance
• Bay leaf: ties the flavors together subtly during cooking

Instructions

Sear the Bacon:

Cook bacon in a large skillet over medium high heat until crispy and golden Use a slotted spoon to remove the bacon and drain on paper towels Set aside but resist the urge to snack on it all as you work The bacon grease left behind is essential for the next step

Brown the Beef:

Cut beef chuck into roughly 2inch chunks In the same skillet with the bacon fat, sear the beef in batches over medium high heat for 3 to 5 minutes per side until deeply browned This step locks in flavor and builds a rich base Transfer the browned beef pieces directly into your crockpot

Add Vegetables:

Place baby potatoes, carrots cut into chunks, onions, pearl onions, minced garlic, and sliced mushrooms evenly over the beef in the crockpot

Prepare the Sauce:

In a large bowl, whisk together red wine, beef broth, cornstarch, tomato paste, and Worcestershire sauce until combined Pour this mixture over the meat and vegetables Tuck in sprigs of fresh thyme, rosemary, and a bay leaf for fragrant herbal notes

Slow Cook:

Cover the crockpot and cook on low for 6 to 8 hours The beef will become fallapart tender, and the aroma will fill your kitchen with warmth and comfort

Finish and Serve:

Taste the sauce and adjust seasoning as needed with salt or a splash of vinegar to brighten the flavors Garnish with reserved bacon and fresh parsley if desired

The star of this dish for me is always the red wine. It elevates the dish from a stew to something truly special, and I vividly remember the first time I made this when a snowstorm trapped me inside. The comforting scent of wine and herbs simmering all day was the perfect way to warm the house and my heart.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days Reheat gently on the stovetop over medium heat to warm through without drying out the beef The sauce regains its glossy finish as it reheats, making leftovers just as delightful as the first serving

Ingredient Substitutions

If you want to skip bacon, the dish will still be delicious with a bit less smoky depth Any beef stew meat or top sirloin cut into chunks works as an alternative to chuck Pearl onions can be swapped with shallots or extra regular onion To make this alcohol free, replace the red wine with extra beef broth or tart cherry juice, adding a touch of red wine vinegar for acidity

Serving Suggestions

Serve in deep bowls with plenty of crusty bread to soak up the sauce This dish also pairs wonderfully over creamy mashed potatoes, buttered egg noodles, or even soft polenta For a lighter option, leave out the potatoes and serve them on the side

Give it the full recommended slow cooking time for maximum tenderness. Serve with crusty bread or creamy mashed potatoes to enjoy every drop of the sauce.

Common Recipe Questions

→ What cut of beef works best for this dish?

Chuck roast cut into chunks is ideal for slow cooking, becoming tender and flavorful after hours in the crockpot.

→ Can I omit the bacon?

Yes, omitting bacon is possible though it adds a smoky richness that enhances the overall flavor.

→ What can I use instead of red wine?

Substitute red wine with additional beef broth or tart cherry juice for acidity without alcohol.

→ How should I store leftover bourguignon?

Store in an airtight container in the refrigerator for 3–4 days and reheat gently on the stovetop.

→ Are there alternatives to baby potatoes?

Yes, creamy mashed potatoes or polenta work well to complement the rich sauce.