Introduction

Oh, the smell of slow-cooked goodness! There’s something so incredibly comforting about a dish that simmers away, filling your home with the most delicious aromas. And when it comes to classic comfort food, Beef Bourguignon is in a league of its own. But let’s be honest, traditional Beef Bourguignon can feel a little intimidating, right? All that chopping, searing, and simmering can feel like a big production. That’s why I’m so thrilled to share this incredibly easy Crockpot Beef Bourguignon recipe with you. It’s the perfect way to enjoy all the rich, savory flavors of this French classic without all the fuss. Get ready for a meal that’s as simple to make as it is delightful to eat!

Why You’ll Love This Recipe

Fast (Prep-wise!): Seriously, you just toss everything in and walk away!
Easy as Pie: Minimal effort, maximum deliciousness. Your slow cooker does all the heavy lifting.
Giftable: Imagine bringing a batch of this to a new parent or a friend feeling under the weather. Pure love in a dish!
Crowd-Pleasing: This is one of those dishes that brings smiles to everyone’s faces. Perfect for family dinners or casual gatherings.

Ingredients

Gathering your ingredients is the only “work” you’ll do for this recipe, and it’s a breeze! Here’s what you’ll need:

2 lbs beef stew meat, cubed: Look for chuck roast or a similar cut that’s good for slow cooking. Cubing it yourself or buying pre-cubed is fine!
1 cup red wine: Don’t splurge on an expensive bottle! A dry red like Merlot, Pinot Noir, or Cabernet Sauvignon works beautifully. It adds depth and richness.
1 cup beef broth: This adds more savory flavor and liquid to our stew.
1 onion, chopped: Yellow or white onions are perfect here.
2 garlic cloves, minced: Garlic is essential for that amazing aromatic base.
8 oz mushrooms, sliced: Cremini mushrooms (baby bellas) are my go-to for their earthy flavor, but white button mushrooms are great too.
2 tbsp tomato paste: This little powerhouse adds a concentrated burst of tomato flavor and helps thicken the sauce.
2 tbsp flour: This is our secret weapon for a slightly thicker, richer sauce.
1 tsp dried thyme: Thyme is a classic herb that pairs perfectly with beef.

How to Make It

Alright, kitchen adventurer, this is where the magic happens! Get ready for the easiest stew you’ve ever made.

The Dump & Go: Grab your slow cooker. Seriously, that’s the first step. Now, simply add all of your ingredients directly into the slow cooker: the beef stew meat, red wine, beef broth, chopped onion, minced garlic, sliced mushrooms, tomato paste, flour, and dried thyme.
Stir (Optional but Recommended!): I like to give everything a gentle stir to make sure the flour is distributed and everything is nicely coated. This helps prevent any clumping.
Set It and Forget It: Pop the lid on your slow cooker. You have two wonderful options for cooking:
- Low and Slow: Cook on the LOW setting for 6 to 8 hours. This is my favorite way to do it for the most tender beef.
- A Little Quicker: Cook on the HIGH setting for 3 to 4 hours. This is perfect for those days when you need dinner ready a bit sooner.
Check for Tenderness: Once the cooking time is up, you’ll know it’s ready when the beef is fork-tender, meaning it falls apart easily with a fork.

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your culinary creativity! Here are a few ideas:

Veggies, Veggies, Veggies: Feel free to toss in other vegetables you love. Carrots, celery, or even a few potatoes cubed up would be delicious additions. Add them at the beginning with everything else.
Bacon Bliss: For an extra layer of flavor, crisp up a few strips of bacon in a skillet before you start, then chop them and add them to the slow cooker. You can even use the bacon fat to sauté your onions and garlic first for even more depth!
Herb Garden Freshness: If you have fresh thyme, use about 1 tablespoon, chopped. You can also add a bay leaf during cooking for an extra subtle flavor note. Just remember to remove it before serving!
A Touch of Sweetness: A teaspoon of brown sugar can help balance the acidity of the wine and tomato paste, if you prefer a slightly sweeter sauce.

Tips for Success

Even with the easiest recipes, a few little tips can make all the difference. Here’s what I’ve learned:

Don’t Overcrowd: Make sure your slow cooker isn’t completely stuffed to the brim. If you’re making a double batch, you might need to use a larger slow cooker or split it into two.
Flour Power: Make sure you distribute the flour evenly. I sometimes like to whisk the flour into the beef broth before adding it to the slow cooker. This ensures a smooth, lump-free sauce.
Taste and Adjust: Once your Bourguignon is done, give it a taste! Does it need a pinch more salt? A grind of black pepper? Adjust to your liking.
Prep Ahead: Chop your onions and mince your garlic the night before and store them in airtight containers in the fridge. It makes morning prep even faster!

How to Store It

This Crockpot Beef Bourguignon is even better the next day, so don’t be afraid of leftovers! Here’s how to store it:

In the Fridge: Let the Bourguignon cool down completely, then transfer it to an airtight container. It will stay delicious in the refrigerator for up to 3-4 days.
Reheating: You can reheat it gently on the stovetop over low heat, stirring occasionally, or pop it in the microwave.
Freezing: If you want to make a big batch and freeze some for later, let it cool completely, then portion it into freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.

FAQs

Got a few quick questions? I’ve got answers!

Can I use a different cut of beef? While stew meat is ideal for its tenderness when slow-cooked, you could potentially use beef chuck roast cut into cubes. Avoid leaner cuts as they can become dry.
What should I serve with Beef Bourguignon? It’s traditionally served over buttered egg noodles, mashed potatoes, or crusty bread for soaking up all that amazing sauce. A simple green salad is also a great accompaniment.
Is it okay to skip the wine? While the wine adds incredible depth, if you absolutely must skip it, you can replace it with an equal amount of extra beef broth. You might want to add a splash of balsamic vinegar or a tablespoon of Worcestershire sauce to compensate for some of the lost complexity.

There you have it – a ridiculously easy and incredibly delicious Crockpot Beef Bourguignon that will fill your home with warmth and your belly with pure joy. Happy cooking!

Slow Cooker Beef Bourguignon

An incredibly easy Crockpot Beef Bourguignon recipe that delivers all the rich, savory flavors of the French classic without the fuss.

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Equipment

Slow Cooker

Ingredients

Main ingredients

2 lbs beef stew meat, cubed Look for chuck roast or a similar cut that's good for slow cooking. Cubing it yourself or buying pre-cubed is fine!
1 cup red wine Don't splurge on an expensive bottle! A dry red like Merlot, Pinot Noir, or Cabernet Sauvignon works beautifully. It adds depth and richness.
1 cup beef broth This adds more savory flavor and liquid to our stew.
1 onion, chopped Yellow or white onions are perfect here.
2 garlic cloves, minced Garlic is essential for that amazing aromatic base.
8 oz mushrooms, sliced Cremini mushrooms (baby bellas) are my go-to for their earthy flavor, but white button mushrooms are great too.
2 tbsp tomato paste This little powerhouse adds a concentrated burst of tomato flavor and helps thicken the sauce.
2 tbsp flour This is our secret weapon for a slightly thicker, richer sauce.
1 tsp dried thyme Thyme is a classic herb that pairs perfectly with beef.

Instructions

Grab your slow cooker. Seriously, that's the first step. Now, simply add all of your ingredients directly into the slow cooker: the beef stew meat, red wine, beef broth, chopped onion, minced garlic, sliced mushrooms, tomato paste, flour, and dried thyme.
I like to give everything a gentle stir to make sure the flour is distributed and everything is nicely coated. This helps prevent any clumping.
Pop the lid on your slow cooker. You have two wonderful options for cooking: Cook on the LOW setting for 6 to 8 hours. This is my favorite way to do it for the most tender beef. OR Cook on the HIGH setting for 3 to 4 hours. This is perfect for those days when you need dinner ready a bit sooner.
Once the cooking time is up, you'll know it's ready when the beef is fork-tender, meaning it falls apart easily with a fork.

Notes

This recipe is fantastic as is, but it’s also a wonderful canvas for your culinary creativity! Feel free to toss in other vegetables you love like carrots, celery, or potatoes. For an extra layer of flavor, crisp up a few strips of bacon before you start and add them to the slow cooker. You can also add a bay leaf during cooking for an extra subtle flavor note, but remember to remove it before serving. A teaspoon of brown sugar can help balance the acidity of the wine and tomato paste if you prefer a slightly sweeter sauce.