Can I use a different cut of beef for this recipe?

Chuck roast is really the best choice because of its marbling and how tender it gets with slow cooking. Brisket could work in a pinch, but avoid lean cuts like sirloin as they'll dry out.

What if I don't want to use wine?

You can replace the wine with additional beef broth plus 2 tablespoons of balsamic vinegar for depth, but the wine does add a special richness that's hard to replicate.

Why is my sauce too thin?

The cornstarch should thicken it, but if it's still watery, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir it in during the last 30 minutes of cooking with the lid off.

Easy Crockpot Beef Bourguignon Recipe - Perfect Slow Cooker French Comfort Meal

Name: Crockpot Beef Bourguignon
Prep time: 20 min
Cook time: PT-491590H9M1S
Total time: 6 h 20 min
Cuisine: French
Ingredients: 6 slices thick-cut bacon, chopped; 3.5 lbs boneless beef chuck, cut into 2-inch chunks; 1.5 lb baby potatoes, halved; 3 large carrots, chopped into 1-inch pieces; 1 large onion, chopped; 8 oz white pearl onions, peeled; 8 oz sliced mushrooms; 3 garlic cloves, minced; 2 cups dry red wine (Cabernet Sauvignon or Pinot Noir); 2 cups beef broth; 3 tablespoons cornstarch; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 bay leaf

Crockpot Beef Bourguignon

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This Crockpot Beef Bourguignon turns a French classic into an easy, slow-cooked comfort meal. Tender chunks of beef simmer all day with red wine, bacon, and hearty vegetables until everything melts together into a rich, savory sauce.

Author: James Carter Jr
Prep Time: 20 minutes
Cook Time: 6-8 hours
Total Time: 6 hours 20 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cook
Cuisine: French

Ingredients

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6 slices thick-cut bacon, chopped
3.5 lbs boneless beef chuck, cut into 2-inch chunks
1.5 lb baby potatoes, halved
3 large carrots, chopped into 1-inch pieces
1 large onion, chopped
8 oz white pearl onions, peeled
8 oz sliced mushrooms
3 garlic cloves, minced
2 cups dry red wine (Cabernet Sauvignon or Pinot Noir)
2 cups beef broth
3 tablespoons cornstarch
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf

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Instructions

Cook the chopped bacon in a large skillet over medium-high heat for 5-7 minutes until golden and crispy. Use a slotted spoon to transfer to a bowl, leaving drippings in pan.
Cut chuck roast into 2-inch chunks and pat dry with paper towels.
Working in batches, sear beef chunks in bacon drippings for 3-5 minutes per side until deeply browned. Transfer each batch to crockpot.
Add baby potatoes, carrots, onion, pearl onions, garlic, mushrooms, and reserved bacon to the crockpot.
In a large bowl, whisk together red wine, beef broth, cornstarch, tomato paste, and Worcestershire sauce. Pour over ingredients in crockpot and nestle in thyme, rosemary, and bay leaf.
Cover and cook on low for 6-8 hours until beef is fall-apart tender and vegetables are soft.
Remove herb sprigs and bay leaf before serving in deep bowls with crusty bread.

Notes

Use a dry red wine you’d enjoy drinking – Cabernet Sauvignon or Pinot Noir work beautifully.
Searing the beef before slow cooking adds essential depth and caramelized flavor to the final dish.
Place beef on bottom of crockpot and vegetables on top for even cooking.
Sauce thickens as it cools. Add a splash of broth when reheating if needed.
Use a 6-quart or larger slow cooker for best results.

Nutrition

Serving Size: 1 serving (about 2 cups)
Calories: 685 kcal
Sugar: 6 g
Sodium: 890 mg
Fat: 38 g
Saturated Fat: 15 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 70 g
Cholesterol: 215 mg

Find it online: https://www.benefitiany.com/crockpot-beef-bourguignon/