Boeuf Bourguignon for the Crock Pot
Transform your dinner table into a French bistro with this rich and flavorful Boeuf Bourguignon for the Crock Pot, a slow-cooked masterpiece that combines tender beef chuck, smoky bacon, and earthy vegetables in a silky red wine sauce. Perfect for busy days, this recipe marries convenience with gourmet flair by letting the crock pot handle the long, slow simmering needed to unlock deep, robust flavors. Sautéed onions, carrots, and garlic build a savory base, while pearl onions and mushrooms added toward the end offer a tender bite. Finished with a sprinkle of fresh parsley, it’s an elegant dish that pairs beautifully with mashed potatoes, buttered noodles, or crusty bread. Ideal for cozy family meals or impressive entertaining, this French classic is an effortless way to elevate your cooking game. Keywords: Boeuf Bourguignon recipe, crock pot beef stew, French beef stew, slow-cooked beef recipe.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 pounds Beef chuck, cut into 2-inch cubes
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 4 ounces Bacon, chopped
- 1 large Yellow onion, diced
- 3 medium Carrots, peeled and sliced into 1/2-inch pieces
- 3 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 2 cups Red wine (preferably Burgundy or Pinot Noir)
- 2 cups Beef broth
- 2 leaves Bay leaves
- 4 sprigs Fresh thyme sprigs
- 1 cup Pearl onions, peeled
- 8 ounces White button mushrooms, cleaned and halved
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Season the beef cubes with salt and pepper, then lightly coat them with flour, shaking off the excess.
In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Sear the beef in batches until browned on all sides. Transfer the browned beef to the slow cooker.
In the same skillet, add the remaining 1 tablespoon of olive oil and the chopped bacon. Cook until the bacon is crispy, then transfer the bacon to the slow cooker, leaving the rendered fat in the skillet.
Add the diced onion and sliced carrots to the skillet. Sauté for 5-7 minutes, or until softened. Add the minced garlic and tomato paste, cooking for another 1-2 minutes. Transfer the mixture to the slow cooker.
Pour the red wine into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes, then pour the wine over the ingredients in the slow cooker.
Add the beef broth, bay leaves, and thyme sprigs to the slow cooker. Stir gently to combine all the ingredients.
Set the crock pot to low and cook for 6-8 hours, or until the beef is tender.
About 30 minutes before the cooking is finished, add the pearl onions and mushrooms to the slow cooker. Stir to combine and continue cooking until the vegetables are tender but not mushy.
Discard the thyme sprigs and bay leaves before serving. Adjust seasoning with additional salt and pepper, if needed.
Ladle the Boeuf Bourguignon into bowls or serve over mashed potatoes, noodles, or a crusty piece of bread. Garnish with chopped parsley.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1128 mg | 49% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.2 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1005 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
