The Best Crockpot Beef Bourguignon


Rich and hearty, this crockpot beef bourguignon is the ultimate winter comfort food recipe!

Prep Time: 15 mins
Cook Time: 7 hrs
Total Time: 7 hrs 15 mins
Servings: 6 - 8 servings


INGREDIENTS
  
BEEF BOURGUIGNON

8 slices bacon, diced
3 lbs beef chuck roast, cut into bite-sized pieces
3 Tbsp all purpose flour
1 1/2 cups red wine, like a burgundy or pinot noir
2 cups frozen pearl onions
2 carrots, peeled and chopped into 1 inch pieces
4 cloves garlic, minced
3 Tbsp tomato paste
4 cups beef stock or broth
1 - 2 Tbsp better than bouillon beef base (optional)
1 bay leaf
3 sprigs fresh thyme
1 lb small mushrooms, halved
1 lb red or yellow baby potatoes, halved or quartered
1 tsp kosher salt
1/2 tsp black pepper


THICKENING AGENT

2 Tbsp butter
2 Tbsp all-purpose flour


INSTRUCTIONS
 
In a large skillet, cook bacon over MED heat until browned and crispy.  Remove to a paper towel lined plate.  Add beef pieces to a large plastic bag and add flour.  Seal bag and shake/massage beef and flour to coat all the pieces.


Increase heat to MED-HIGH and brown beef in bacon fat, cooking about 1-2 minutes per side, until browned.  Remove to bottom of slow cooker.  Top with most of the bacon pieces.


Pour the red wine in the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.  Those are full of flavor, so don't skip this step!
Add all other ingredients (onions through black pepper) and stir to combine.  


Cover and cook on LOW for 7-8 hours.  The last 30 minutes before serving, mix 2 Tbsp butter and 2 Tbsp flour, then add to crockpot. Stir, cover and continue cooking 30 minutes or up to an hour, until gravy has thickened to your liking.


Remove bay leaf and thyme stems and serve hot.

 


VARIATION NOTES
 
OVEN INSTRUCTIONS:
Preheat oven to 350 F degrees.
In a large dutch oven, cook bacon over MED heat until browned and crispy.  Remove to a paper towel lined plate.  Add beef pieces to a large plastic bag and add flour.  Seal bag and shake/massage beef and flour to coat all the pieces.
Increase heat to MED HIGH and brown beef in bacon fat, cooking about 1-2 minutes per side, until browned.  Top with most of the bacon pieces.
Pour the red wine in the pot and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.  Those are full of flavor, so don't skip this step!
Add all other ingredients (onions through black pepper) and stir to combine. 
Bring to a boil, then cover and transfer to preheated oven.  Cook for 2 - 2 1/2 hours, or until the beef is tender enough to fall apart.
Add butter and flour, stir, and continue cooking another 30 minutes or so.

 

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