Crock Pot Beef Bourguignon
Warm, comforting, and irresistibly rich, Crock Pot Beef Bourguignon transforms a French classic into an effortless, slow-cooked masterpiece. Tender beef chuck roast is seared to perfection before simmering all day in a luxurious blend of red wine, beef broth, and aromatics like garlic, thyme, and bay leaves. Infused with hearty vegetables such as carrots, celery, mushrooms, and onions, this dish builds layers of deep, savory flavor that only get better with time. Thickened with a buttery roux for the perfect velvety finish, this one-pot wonder is ideal for cozy family dinners or special occasions. Serve it over creamy mashed potatoes, buttery egg noodles, or with crusty bread to soak up every last drop of the luscious sauce. Perfect for meal prepping, this crock pot recipe is your ticket to a stress-free yet gourmet dinner experience.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion, diced
- 4 medium carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 2 tablespoons tomato paste
- 2 cups red wine
- 2 cups beef broth
- 2 bay leaves
- 3 fresh thyme sprigs
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Cut the beef chuck roast into 1.5-inch cubes, trimming off excess fat. Season the beef with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches until all sides are browned. Transfer the seared beef to the crock pot.
In the same skillet, add the diced onion, carrots, celery, and mushrooms. Cook for 5-6 minutes until the vegetables start to soften. Stir in the minced garlic and tomato paste, cooking for an additional minute.
Deglaze the skillet by pouring in 1 cup of red wine, scraping up any browned bits from the bottom, and simmer for 2 minutes. Pour the mixture into the crock pot.
Add the remaining red wine, beef broth, bay leaves, and thyme sprigs to the crock pot. Stir to combine ingredients evenly.
Cover the crock pot and cook on low for 8 hours or until the beef is tender and the flavors are well-developed.
In the last 30 minutes of cooking, melt butter in a small saucepan over medium heat. Whisk in the flour and cook until the mixture turns golden, about 1-2 minutes. Ladle 1/2 cup of the hot cooking liquid from the crock pot into the roux, whisking constantly, then stir the thickened mixture back into the crock pot.
Remove the bay leaves and thyme sprigs from the crock pot. Adjust seasoning with additional salt and pepper, if needed.
Serve the beef bourguignon hot, garnished with chopped fresh parsley. Pair with mashed potatoes, crusty bread, or egg noodles for a complete meal.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.5 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 970 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.
