Description
This Crockpot Beef Bourguignon offers a hearty and comforting slow-cooked French classic made easy using a slow cooker. Tender beef chuck roast simmers with red wine, carrots, potatoes, and aromatic herbs, resulting in a rich, savory stew perfect for cozy dinners.
Ingredients
Scale
Meat
- 3 lb chuck roast, cut into 2” pieces
Seasoning & Coating
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 cup all-purpose flour
Vegetables
- 1/2 large onion, diced (about 1 cup)
- 24 oz baby gold potatoes
- 3 large carrots, cut into large chunks
Liquids & Other
- 2 tablespoons canola or olive oil
- 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
- Prepare the meat: Cut the chuck roast into large 2-inch square pieces and season them generously with sea salt and black pepper to enhance flavor.
- Brown the meat: Heat canola or olive oil in a large skillet over medium-high heat. Add the beef in batches to avoid overcrowding, browning each piece on all sides to develop a rich crust.
- Coat with flour: After browning, return all meat to the skillet and sprinkle the flour over it. Sauté the meat for 1-2 more minutes until the flour turns a light brown, which will help thicken the stew later.
- Layer ingredients in the crockpot: In your slow cooker, arrange the diced onion at the bottom, followed by the baby gold potatoes, browned meat, and carrot chunks in layers.
- Deglaze the skillet with wine: Return the skillet to medium heat and pour in the red wine, scraping the browned bits from the bottom and sides to incorporate all the flavors. Let the wine simmer for 1-2 minutes to reduce slightly.
- Add broth and flavorings: Stir the beef broth, tomato paste, and brown sugar into the skillet mixture. Simmer while stirring until fully combined and aromatic.
- Combine and add herbs: Pour the skillet mixture over the layered ingredients in the crockpot. Add the fresh thyme sprigs on top and cover with the lid.
- Slow cook the stew: Cook on low for 8-10 hours or on high for 5-6 hours in the crockpot. Stir the stew occasionally if desired to evenly distribute flavors.
- Finish and serve: Once cooked and tender, sprinkle the stew with freshly chopped parsley for a burst of freshness before serving.
Notes
- Using chuck roast is ideal for slow cooking due to its marbling and flavor.
- Red wine choice affects flavor; opt for dry red wines like Pinot Noir or Burgundy.
- If you prefer thicker stew, remove the lid during the last hour of cooking to reduce liquid.
- This dish pairs wonderfully with crusty bread or buttered noodles.
- Vegetables can be adjusted based on preference—adding mushrooms would be traditional for bourguignon.
