Crockpot Beef Bourguignon – Family Fresh Meals


If you’re looking for a tender beef stew that’s been kicked up a notch or two with a rich red wine base then this Crockpot Beef Bourguignon is for you!Ladle scooping up some Crockpot Beef Bourguignon

This crockpot dish is packed with all the typical veggies and spices that you’d expect from a hearty beef stew, cooking the chuck roast to fork-tender perfection that’ll keep you coming back for more!

Serve your Crockpot Beef Bourguignon with some delicious crusty bread or a portion of freshly made fluffy rice that you can use to soak up as much of that red wine infused sauce as possible – it’s a crime to let any of it go to waste!Ingredients for Crockpot Beef Bourguignon

Crockpot Beef Bourguignon

  1. Cut the chuck roast into large 2” square pieces and sprinkle with salt and pepper.chunks of beef in a pan
  2. Heat oil in a large skillet over medium-high heat. Add the meat to the pan (working in batches to keep some space between pieces). Cook the meat until browned on each side.beef browning in pan
  3. If the meat was cooked in batches, add it all back into the skillet and sprinkle with the flour.flour sprinkled on tip of beef
  4. Saute for 1-2 minutes longer until the flour is browned. In a crockpot, layer the onion, potatoes, meat, and carrots and set aside.meat and veggies placed in slow cooker
  5. Return the skillet to medium heat and add the red wine, heating and scraping the browned bits from the bottom and sides of the skillet. Simmer the wine for 1-2 minutes.pouring wine into pan
  6. Add the beef broth, tomato paste, and brown sugar to the skillet and simmer stirring until combined.adding beef broth, tomato paste, and brown sugar to the skillet
  7. Pour the skillet mixture over the ingredients in the crockpot. Add a few sprigs of fresh thyme to the crockpot and place the lid on top. Cook on low heat for 8-10 hours or high for 5-6 hours, stirring occasionally if you’d like.Crockpot Beef Bourguignon in slow cooker
  8. Sprinkle finished dish with freshly chopped parsley and serve.ladle scooping up Crockpot Beef Bourguignon

TIPS FOR MAKING CROCKPOT BEEF BOURGUIGNON

  • This is cooked slow and on a low heat to achieve a tender, melt in your mouth meat. Keep the vegetables and potatoes in large chunks so that they hold up over the long cook time.
  • You can substitute pearl onions instead of the diced onions if you’d like. You can also omit the potatoes and serve over mashed potatoes.
    This is especially good with some nice, crusty bread.
  • Use a full-bodied red wine like Cabernet Sauvignon. Don’t skip the wine – this is the signature flavor for a classic beef bourguignon.

WHAT’S THE DIFFERENCE BETWEEN BEEF BOURGUIGNON AND BEEF STEW?

  • While beef stew is traditionally made with water and onions, broth, and/or tomato sauce, Beef Bourguignon is made with a rich wine liquid base apart from the usual stew ingredients such as potatoes and other stewing vegetables.

WHAT CUT OF BEEF IS BEST FOR BEEF BOURGUIGNON?

  • While I’ve used chuck as my preferred cut of beef for this dish, you could also make use of brisket or round steak. All of these cuts are great options for getting a fork-tender texture and rich beef flavor.

WHAT GOES WELL WITH CROCKPOT BEEF BOURGUIGNON?

HOW SHOULD I STORE CROCKPOT BEEF BOURGUIGNON?

  • This Crockpot Beef Bourguignon can be stored in the refrigerator in an airtight container with its sauce for up to 4 days. When ready to reheat, add it to the oven at 350℉ for about 20 minutes with the sauce. I also suggest that you cover the beef with aluminium foil when reheating any leftovers so that it doesn’t dry out.
  • Once completely cool, this dish can also be stored in the freezer in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven to prepare for serving.
  • I also love to pack leftovers for lunch the next day! These are the lunchboxes we love!Crockpot Beef Bourguignon packed in a lunch box

CAN I MAKE CROCKPOT BEEF BOURGUIGNON AHEAD OF TIME?

  • Yes, you can! Simply slow cook the beef and other ingredients as directed. Transfer the beef, veggies and sauce to an airtight container to store for up to 2-3 days.
  • When you intend serving, transfer the beef, veggies and sauce to an oven dish, covered in aluminium foil, and set to heat through at 350℉ for 20 minutes.

More Crockpot Beef Family Meals

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Ladle scooping up some Crockpot Beef Bourguignon

Crockpot Beef Bourguignon

If you’re looking for a tender beef stew that’s been kicked up a notch with a rich base then this Crockpot Beef Bourguignon is for you!

Ingredients

  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 3 lb chuck roast
  • 2 tablespoons canola or olive oil
  • 1/2 large onion diced (about 1 cup)
  • 24 oz baby gold potatoes
  • 3 large carrots cut into large chunks
  • 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

  • Cut the chuck roast into large 2” square pieces and sprinkle with salt and pepper.

  • Heat oil in a large skillet over medium-high heat. Add the meat to the pan (working in batches to keep some space between pieces). Cook the meat until browned on each side.

  • If the meat was cooked in batches, add it all back into the skillet and sprinkle with the flour. Saute for 1-2 minutes longer until the flour is browned.

  • In a crockpot, layer the onion, potatoes, meat, and carrots and set aside.

  • Return the skillet to medium heat and add the red wine, heating and scraping the browned bits from the bottom and sides of the skillet. Simmer the wine for 1-2 minutes.

  • Add the beef broth, tomato paste, and brown sugar to the skillet and simmer stirring until combined.

  • Pour the skillet mixture over the ingredients in the crockpot. Add a few sprigs of fresh thyme to the crockpot and place the lid on top.

  • Cook on low heat for 8-10 hours or high for 5-6 hours, stirring occasionally if you’d like.

  • Sprinkle finished dish with freshly chopped parsley and serve.

Nutrition Information:

Calories: 593kcal (30%)Carbohydrates: 41g (14%)Protein: 49g (98%)Fat: 31g (48%)Saturated Fat: 12g (60%)Polyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 156mg (52%)Sodium: 869mg (36%)Potassium: 1652mg (47%)Fiber: 5g (20%)Sugar: 9g (10%)Vitamin A: 6266IU (125%)Vitamin C: 28mg (34%)Calcium: 87mg (9%)Iron: 7mg (39%)

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