The Best Crockpot Beef Bourguignon

Name: The Best Crockpot Beef Bourguignon
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 6 -
Ingredients: 8 lices 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 prigs 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; 2 Tbsp butter; 2 Tbsp all purpose flour

User Reviews

5.0

105 reviews

Excellent

Prep Time
15 mins
Cook Time
7 hrs
Total Time
7 hrs 15 mins
Servings
6 -
Calories
751 kcal
Course
Main Course
Cuisine
French, American

The Best Crockpot Beef Bourguignon

Iris Warren

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Rich and hearty, this crockpot beef bourguignon is the ultimate winter comfort food recipe!

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Ingredients

Servings

BEEF BOURGUIGNON

8 lices 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 prigs 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

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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

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.
Sear beef on all sides in bacon fat.
Sprinkle with flour, stir well and cook on saute for a further 1-3 minutes.
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.
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.
Preheat oven to 350 F degrees.
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.
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.
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!
Add all other ingredients (onions through black pepper) and stir to combine.
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.
Add butter and flour, stir, and continue cooking another 30 minutes or so.
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.
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.
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!
Add all other ingredients (onions through black pepper) and stir to combine.
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.
Add butter and flour, stir, and continue cooking another 30 minutes or so.
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.
Sear beef on all sides in bacon fat.
Sprinkle with flour, stir well and cook on saute for a further 1-3 minutes.
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.
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.
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 Information

Show Details

Calories 751kcal (38%) Carbohydrates 28g (9%) Protein 55g (110%) Fat 42g (65%) Saturated Fat 17g (85%) Cholesterol 186mg (62%) Sodium 1214mg (51%) Potassium 1936mg (55%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 3700IU (74%) Vitamin C 13.2mg (15%) Calcium 84mg (8%) Iron 7.2mg (40%)

Nutrition Facts

Serving: 6-

Amount Per Serving

Calories 751 kcal

% Daily Value*

Calories	751kcal	38%
Carbohydrates	28g	9%
Protein	55g	110%
Fat	42g	65%
Saturated Fat	17g	85%
Cholesterol	186mg	62%
Sodium	1214mg	51%
Potassium	1936mg	41%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	3700IU	74%
Vitamin C	13.2mg	15%
Calcium	84mg	8%
Iron	7.2mg	40%