This slow cooker beef bourguignon is an easy and hearty version of the French classic made with beef, burgundy wine, fresh vegetables, and herbs cooked to perfection in the crock pot!
The Best Crockpot Beef Bourguignon
If you haven’t had made slow cooker beef bourguignon before, you are in for a real treat! This recipe tastes almost like a crockpot beef stew but with more depth of flavor. It has a rich taste, with chunks of tender beef and vegetables in every bite.
This crockpot beef burgundy is so hearty and is the ultimate comfort food meal. I love slow cooker recipes that cook for you while you go about your day. My kids love this served with crusty French bread – even if they can’t pronounce the stew properly. :)
What is Beef Bourguignon?
Beef Bourguignon is a traditional French recipe made with stew meat, garlic, onions, mushrooms, beef broth, burgundy wine, and a bundle of herbs. The word “Bourguignon” comes from the French region of Bourgogne, which we call Burgundy in English.
The traditional beef bourguignon recipe simmers on the stove for a few hours, however we’re giving it an easy twist by cooking the stew in the crock pot all day. It only takes 20 minutes to prep, then cooks low and slow as the beef and veggies tenderize. You get the same delicious flavors by making slow cooker beef bourguignon, but with the benefit of using the crockpot.
Recipe Ingredients
Made with a mix of beef, veggies, herbs and liquid, this slow cooker beef bourguignon recipe is jam packed with rich flavor and texture in every bite.
Find the full printable recipe with specific measurements below.
- Beef: I recommend using cubes of stewing meat, which adds a hearty texture and gets melt-in-your-mouth tender as it cooks low and slow in the crockpot all day.
- Red cooking wine: Using a red cooking wine (such as a Burgundy wine) helps make the flavor of the meat even bolder. The alcohol cooks out and is there to add richness and depth to the dish.
- Beef stock: Also used as the base liquid of the stew, creating a richer beef flavor.
- Tomato paste: Helps to thicken the soup, as well as add some acidity and tartness.
- Vegetables: A mix of baby white potatoes, carrots, mushrooms, onions and garlic.
- Herbs: Adding in a few sprigs of fresh thyme and fresh bay leaves is an easy way to pack a punch of flavor in this beef bourguignon recipe.
How to Make Slow Cooker Beef Bourguignon
By cooking this beef bourguignon recipe in the crockpot, the beef gets super tender and will basically melt in your mouth by the time you enjoy it.
- Brown the beef. Start by coating 2 pounds of beef stew meat with salt, pepper, and flour. Add olive oil to a large skillet on the stove and cook half of the meat about 6 minutes or until a brown crust has formed. Add that batch of beef to the slow cooker and then cook the second batch of beef for an additional 6 minutes.
- Simmer the sauce. Once that batch has cooked, add the beef to the slow cooker. Next, pour in beef stock, burgundy wine, and tomato paste to the pan. Simmer until the alcohol is cooked out, scraping the bottom of the pan to get the brown bits. Then pour the liquid in the crockpot over the beef.
- Combine and cook. Next add all of the vegetables and herbs into the slow cooker. Give it a stir, then place the lid on top and cook for 6 to 8 hours on the low heat setting.
- Season and serve. Once the stew is done cooking, discard the sprigs of fresh herbs and season with more salt and pepper to taste if needed. Then serve and enjoy!
Expert Tips
- Type of wine: Typical red wines to use in beef bourguignon include Burgundy red wine such as Pinot Noir. A dry full bodied Merlot or Cabernet can also be used.
- Don’t skip browning the meat: This imparts so much flavor to the meat! It may seem unnecessary to dirty another pan, but it’s worth it!
- Size of vegetables: Cutting your vegetables into larger chunks ensures that they don’t get too soft from cooking all day.
- Cooking method: To make this in the oven, brown meat in a Dutch oven then add remaining ingredients and cook at 325°F for for four hours. To cook on stovetop after browning the meat, add all the ingredients, bring to a boil then cover and simmer up to two hours until the meat is tender. Add liquid as necessary.
How to Store Beef Burgundy
- Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: It can also be frozen, although the texture of the potatoes might change as they soak up liquid in the freezer. Thaw in the fridge overnight then reheat in a pot on the stove until warm throughout, or use a bowl in the microwave.
Craving more hearty recipes? Try my corned beef and cabbage, crockpot mashed potatoes and Lil smokies recipe in the crockpot!
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Slow Cooker Beef Bourguignon
Video
Ingredients
- 2 Tablespoons olive oil
- 2 pounds stewing beef , cut into large 1-inch chunks
- 1 teaspoon Kosher salt
- 1 teaspoon fresh cracked black pepper
- 2 Tablespoons all-purpose flour
- 2 cups cooking red wine , such as Burgundy wine
- 2 cups beef stock
- 1 Tablespoon tomato paste , heaping
- 3 cloves garlic , crushed
- 4 carrots , peeled and diced into 1-inch pieces
- 1 pound baby white potatoes , left whole if small, or cut in large chunks
- 1 pound mushrooms
- 1 bag frozen pearl onions
- 5 sprigs fresh thyme and 3 fresh bay leaves , tied in a bundle
- Fresh thyme leaves , for serving
Instructions
- Brown beef. In a large bowl, toss 2 pounds beef stew meat with 1 teaspoon salt, 1 teaspoon pepper, and 2 Tablespoons flour. Heat 2 Tablespoons oil in large heavy sauté pan or stockpot. When hot, brown the beef, in 2 batches, until browned on all sides, about 6 minutes per batch. Transfer the beef to the bottom of your slow cooker.
- Add 2 cups wine, 2 cups stock, and 1 Tablespoon tomato paste to the pan. Simmer and scrape the bottom of the pan to get the bits. Pour the liquid from the pan over the beef in the slow cooker.
- Add vegetables and herbs. Add 3 cloves garlic, 4 carrots, one pound baby potatoes, 1 pound mushrooms, and 1 bag frozen pearl onions to the slow cooker. Place the bundle of fresh herbs on top. Cover and cook on low 6 to 8 hours.
- At the end of cooking, remove the bundle of herbs and season with salt and pepper. Serve the stew with a sprinkling of fresh thyme leaves.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Beef, Beef, Crockpot, Crockpot, Crockpot, Dairy-Free, Dinner, Nut-Free, One Pot, One Pot, Soups
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Oh yes, please! My favorite but in the crock pot!!
Yes, exactly!!
Great recipe and really tasted so amazing! Thanks a lot for sharing this super easy to make recipe! Fam really loves it! Will surely have this again! Highly recommended!
So glad to hear it was a hit with your family! Thanks for your comment, Allyssa :)
Sounds great! Can you use fresh mushrooms and pearl onions?
Yes, that should work!
Loved trying this in the crockpot! So easy!
I don’t think it’s an exaggeration to say that this is my favorite fall recipe ever
Easy and tasty