Crockpot Slow-Cooked Beef Bourguignon (Printer-Friendly)

Tender beef braised with red wine and vegetables, creating a rich, flavorful slow-cooked meal.

# What You'll Need:

→ Meat and Bacon

01 - 12 ounces bacon, diced
02 - 2 pounds beef chuck roast, cut into 2-inch chunks

→ Vegetables

03 - 12 ounces baby potatoes, whole
04 - 3 medium carrots, peeled and sliced
05 - 1 large onion, chopped
06 - 8 ounces pearl onions, peeled
07 - 8 ounces cremini or white mushrooms, sliced
08 - 3 cloves garlic, minced

→ Liquids and Sauces

09 - 1 cup dry red wine (e.g., Cabernet Sauvignon)
10 - 1 cup beef broth
11 - 2 tablespoons tomato paste
12 - 1 tablespoon Worcestershire sauce

→ Thickening and Herbs

13 - 1 tablespoon cornstarch
14 - 3 sprigs fresh thyme
15 - 2 sprigs fresh rosemary
16 - 1 bay leaf

# Steps to Follow:

01 - In a large skillet over medium-high heat, cook the diced bacon until golden and crispy. Use a slotted spoon to transfer bacon to a bowl, reserving the fat in the skillet.
02 - Cut the beef chuck into 2-inch chunks. In the same skillet with bacon fat, sear beef pieces in batches for 3 to 5 minutes per side until deeply browned. Transfer browned beef to the slow cooker.
03 - Add baby potatoes, carrots, onion, pearl onions, garlic, and mushrooms to the slow cooker, layering them evenly over the beef.
04 - In a bowl, whisk together red wine, beef broth, cornstarch, tomato paste, and Worcestershire sauce until smooth. Pour the mixture over the beef and vegetables. Nestle thyme, rosemary, and bay leaf into the liquid.
05 - Cover and cook on low for 6 to 8 hours, until beef is tender and falls apart easily.
06 - Remove herb sprigs and bay leaf. Taste the sauce and adjust seasoning with salt or a splash of vinegar if desired. Serve hot with crusty bread or over mashed potatoes.

# Extra Suggestions:

01 - For best flavor, brown the beef thoroughly before slow cooking to develop a rich base.
02 - Use a quality dry red wine suitable for drinking, avoiding cooking wines for optimal taste.
03 - Low and slow cooking is key to achieving tender, melt-in-your-mouth beef.

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