Crockpot Beef Bourguignon
Crockpot Beef Bourguignon
Ingredients
For the Beef Bourguignon
- 3 pounds stewing beef, cut into 1-inch cubes
- 6 slices bacon, cut crosswise into 1-inch to 2-inch cubes
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 4 sprigs fresh thyme leaves
- 2 bay leaves
- 4 garlic cloves, finely chopped
- 14.4 ounces frozen pearl onions
- 3 carrots, peeled and cut into 1-inch chunks
- 2 tablespoons brandy
- 2 cups red wine, Pinot Noir recommended
- 2 cups canned beef broth
- 2 tablespoons tomato paste
- 1/4 cup flour
- 1 pound mushrooms, halved, baby bella recommended
For Serving and Garnish
- 1 pound egg noodles, optional, for serving
- as needed fresh parsley, for garnish
Instructions
- 1
Thoroughly dry the beef cubes with paper towels. Sprinkle them evenly with Kosher salt and freshly ground black pepper.
⏱️ 5 min
- 2
In a large pan or Dutch oven, cook the bacon over medium heat until it is browned and crispy. This should take about 8-10 minutes.
⏱️ 10 min
- 3
Remove the cooked bacon from the pan and set it aside. Leave the rendered bacon grease in the pan.
⏱️ 1 min
- 4
Using the bacon grease, sear the beef cubes in batches. Place them in a single layer in the hot pan and sear for 1 to 2 minutes on each side, turning to brown on all sides. Do not overcrowd the pan; work in batches if necessary.
⏱️ 10 min
- 5
Transfer the seared beef from the pan to the slow cooker.
⏱️ 1 min
- 6
Add the carrots, finely chopped garlic cloves, fresh thyme sprigs, and bay leaves to the same pan with the remaining bacon grease. Sauté for a few minutes until the vegetables are glistening.
⏱️ 3 min
- 7
Once the vegetable mixture is glistening, add it to the slow cooker with the beef.
⏱️ 1 min
- 8
Remove the pan from the heat. Add the red wine, brandy, and canned beef broth to the pan.
⏱️ 1 min
- 9
Return the pan to the stove and bring the liquid to a gentle simmer.
⏱️ 3 min
- 10
While the liquid is simmering, combine the flour and tomato paste in a small bowl to create a smooth paste.
⏱️ 2 min
- 11
Add this flour and tomato paste mixture to the simmering broth in the pan. Whisk well to combine and allow it to thicken for a few minutes.
⏱️ 3 min
- 12
Pour the thickened wine broth mixture from the pan into the slow cooker.
⏱️ 1 min
- 13
Add the frozen pearl onions, halved mushrooms, and the reserved cooked bacon to the slow cooker.
⏱️ 2 min
- 14
Stir all the ingredients well to combine everything in the slow cooker.
⏱️ 2 min
- 15
Cook the Beef Bourguignon in the slow cooker on low for 8 hours.
⏱️ 480 min
- 16
Before serving, taste the Beef Bourguignon and adjust seasoning (salt and pepper) as needed.
⏱️ 1 min
- 17
Serve the Beef Bourguignon hot over cooked egg noodles or with crusty bread.
⏱️ 1 min
- 18
Garnish with fresh parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Beef Bourguignon
For the Beef Bourguignon
- 3 pounds stewing beef, cut into 1-inch cubes
- 6 slices bacon, cut crosswise into 1-inch to 2-inch cubes
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 4 sprigs fresh thyme leaves
- 2 bay leaves
- 4 garlic cloves, finely chopped
- 14.4 ounces frozen pearl onions
- 3 carrots, peeled and cut into 1-inch chunks
- 2 tablespoons brandy
- 2 cups red wine, Pinot Noir recommended
- 2 cups canned beef broth
- 2 tablespoons tomato paste
- 1/4 cup flour
- 1 pound mushrooms, halved, baby bella recommended
For Serving and Garnish
- 1 pound egg noodles, optional, for serving
- as needed fresh parsley, for garnish
Instructions
- 1
Thoroughly dry the beef cubes with paper towels. Sprinkle them evenly with Kosher salt and freshly ground black pepper.
⏱️ 5 min - 2
In a large pan or Dutch oven, cook the bacon over medium heat until it is browned and crispy. This should take about 8-10 minutes.
⏱️ 10 min - 3
Remove the cooked bacon from the pan and set it aside. Leave the rendered bacon grease in the pan.
⏱️ 1 min - 4
Using the bacon grease, sear the beef cubes in batches. Place them in a single layer in the hot pan and sear for 1 to 2 minutes on each side, turning to brown on all sides. Do not overcrowd the pan; work in batches if necessary.
⏱️ 10 min - 5
Transfer the seared beef from the pan to the slow cooker.
⏱️ 1 min - 6
Add the carrots, finely chopped garlic cloves, fresh thyme sprigs, and bay leaves to the same pan with the remaining bacon grease. Sauté for a few minutes until the vegetables are glistening.
⏱️ 3 min - 7
Once the vegetable mixture is glistening, add it to the slow cooker with the beef.
⏱️ 1 min - 8
Remove the pan from the heat. Add the red wine, brandy, and canned beef broth to the pan.
⏱️ 1 min - 9
Return the pan to the stove and bring the liquid to a gentle simmer.
⏱️ 3 min - 10
While the liquid is simmering, combine the flour and tomato paste in a small bowl to create a smooth paste.
⏱️ 2 min - 11
Add this flour and tomato paste mixture to the simmering broth in the pan. Whisk well to combine and allow it to thicken for a few minutes.
⏱️ 3 min - 12
Pour the thickened wine broth mixture from the pan into the slow cooker.
⏱️ 1 min - 13
Add the frozen pearl onions, halved mushrooms, and the reserved cooked bacon to the slow cooker.
⏱️ 2 min - 14
Stir all the ingredients well to combine everything in the slow cooker.
⏱️ 2 min - 15
Cook the Beef Bourguignon in the slow cooker on low for 8 hours.
⏱️ 480 min - 16
Before serving, taste the Beef Bourguignon and adjust seasoning (salt and pepper) as needed.
⏱️ 1 min - 17
Serve the Beef Bourguignon hot over cooked egg noodles or with crusty bread.
⏱️ 1 min - 18
Garnish with fresh parsley before serving.
⏱️ 1 min