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Crockpot Beef Bourguignon has melt in your mouth beef and hearty vegetables simmered all day in a rich red wine gravy!  The ultimate winter comfort food!  Slow cooker, oven, stovetop and instant pot directions! #beefstew #beefbourguignon #slowcooker #crockpot #comfortfood #dinner #easyrecipe #beef
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4.94 from 30 votes

The Best Crockpot Beef Bourguignon

Rich and hearty, this crockpot beef bourguignon is the ultimate winter comfort food recipe!
Prep Time15 minutes
Cook Time7 hours
Total Time7 hours 15 minutes
Course: Main Course
Cuisine: American, French
Keyword: beef bourguignon, beef stew recipe
Servings: 6 - 8 servings
Calories: 751kcal

Ingredients

BEEF BOURGUIGNON

  • 8 slices bacon, diced
  • 3 lbs beef chuck roast, cut into bite-sized pieces
  • 3 Tbsp all purpose flour
  • 1 1/2 cups red wine, like a pinot noir
  • 2 cups frozen pearl onions
  • 2 carrots, peeled and chopped into 1 inch pieces
  • 4 cloves garlic, minced
  • 3 Tbsp tomato paste
  • 4 cups beef stock or broth
  • 1 - 2 Tbsp better than bouillon beef base (optional)
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 1 lb small mushrooms, halved
  • 1 lb red or yellow baby potatoes, halved or quartered
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

THICKENING AGENT

  • 2 Tbsp butter
  • 2 Tbsp all purpose flour

Instructions

  • In a large skillet, cook bacon over MED heat until browned and crispy.  Remove to a paper towel lined plate.  Add beef pieces to a large plastic bag and add flour.  Seal bag and shake/massage beef and flour to coat all the pieces.
  • Increase heat to MED HIGH and brown beef in bacon fat, cooking about 1-2 minutes per side, until browned.  Remove to bottom of slow cooker.  Top with most of the bacon pieces.
  • Pour the red wine in the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.  Those are full of flavor, so don't skip this step! Pour the liquid from the skillet into the insert of a slow cooker.
  • Add all other ingredients (onions through black pepper) to the slow cooker and stir to combine.  
  • Cover and cook on LOW for 7-8 hours.  The last 30 minutes before serving, mix 2 Tbsp butter and 2 Tbsp flour, then add to crockpot. Stir, cover and continue cooking 30 minutes or up to an hour, until gravy has thickened to your liking.
  • Remove bay leaf and thyme stems and serve hot, topped with the reserved bacon pieces.

Notes

 

OVEN INSTRUCTIONS:

  1. Preheat oven to 350 F degrees.
  2. In a large dutch oven, cook bacon over MED heat until browned and crispy.  Remove to a paper towel lined plate.  Add beef pieces to a large plastic bag and add flour.  Seal bag and shake/massage beef and flour to coat all the pieces.
  3. Increase heat to MED HIGH and brown beef in bacon fat, cooking about 1-2 minutes per side, until browned.  Top with most of the bacon pieces.
  4. Pour the red wine in the pot and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.  Those are full of flavor, so don't skip this step!
  5. Add all other ingredients (onions through black pepper) and stir to combine. 
  6. Bring to a boil, then cover and transfer to preheated oven.  Cook for 2 - 2 1/2 hours, or until the beef is tender enough to fall apart.
  7. Add butter and flour, stir, and continue cooking another 30 minutes or so.

 

STOVETOP INSTRUCTIONS:

  1. In a large dutch oven, cook bacon over MED heat until browned and crispy.  Remove to a paper towel lined plate.  Add beef pieces to a large plastic bag and add flour.  Seal bag and shake/massage beef and flour to coat all the pieces.
  2. Increase heat to MED HIGH and brown beef in bacon fat, cooking about 1-2 minutes per side, until browned.  Top with most of the bacon pieces.
  3. Pour the red wine in the pot and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.  Those are full of flavor, so don't skip this step!
  4. Add all other ingredients (onions through black pepper) and stir to combine. 
  5. Bring to a boil, then reduce heat to LOW, so liquid is simmering, and simmer about 1 1/2 - 2 hours, stirring occasionally, until beef is tender enough to fall apart.
  6. Add butter and flour, stir, and continue cooking another 30 minutes or so.

 

INSTANT POT INSTRUCTIONS:

  1. Set Instant Pot to saute function . Cook the bacon in 1 Tbsp of oil until crisp and browned. Remove with a slotted spoon and set aside on a paper towel lined plate.
  2. Sear beef on all sides in bacon fat.
  3. Sprinkle with flour, stir well and cook on saute for a further 1-3 minutes.
  4. Add cooked bacon and all other ingredients. Stir well, cover and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté setting, then set to MANUAL mode. Choose HIGH PRESSURE and selection 30 minutes cook time. 
  5. After cooking, allow the pressure to release naturally for 8-10 minutes. Turn the valve from sealing to venting to let any remaining pressure release. 
  6. Change the Instant Pot or cooker setting back to the saute setting, add flour/butter mixture, stir well and allow the sauce to thicken, uncovered, for another 5-10 minutes.

Nutrition

Calories: 751kcal | Carbohydrates: 28g | Protein: 55g | Fat: 42g | Saturated Fat: 17g | Cholesterol: 186mg | Sodium: 1214mg | Potassium: 1936mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3700IU | Vitamin C: 13.2mg | Calcium: 84mg | Iron: 7.2mg