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Ingredients for beef bourguignon:
- Beef – I use Beef Chuck roast but any cut of beef that benefits from a long, slow braise will work fine in this recipe.
- Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, or Top Chuck. Bottom Round Roast, Bottom Eye Roast, Rump Roast, Eye Round Roast, Top Round, or Round Tip Roast. English Roast or Pot Roast.
- All-Purpose Flour – Cornstarch may be substituted for a Gluten-Free recipe.
- Butter – I use unsalted. You may use salted but lower your overall salt seasoning by 1/4 tsp.
- Salt & Ground Black Pepper – Season to taste. I like more pepper and less salt than most.
- Red Wine – you want to use a good full-bodied red wine you enjoy drinking as the flavors will intensify. I used a red zinfandel.
- Beef Cooking Stock – may be substituted with water but with some flavor loss.
- Carrots – peeled and cut into large chunks. May substitute baby carrots.
- Baby Potatoes – These may be omitted if you prefer to serve over mashed potatoes.
- Pearl Onions – Fresh or frozen may be used. If pearl onions cannot be found a chopped onion may be substituted.
- Mushrooms – Sliced or whole, I use baby Bellas, white button, or cremini.
- Garlic – I prefer freshly minced garlic which has a more pungent flavor than jarred minced galic – so be careful with this.
- Bay Leaves –
- Cloves – this spice gives the dish a warm flavor. This may be omitted if you do not care for cloves with a flavor loss.
- Thyme leaves – I prefer fresh but if you substitute with dried use 1/2 tsp.
Instructions for making Slow Cooker Beef Burgundy?
Combine the flour, salt, and pepper in a bowl or plastic zipper bag. Add several pieces of the meat to the flour and shake until coated. Continue until all of the meat has been coated with flour. Discard any unused flour.
Brown the meat in a preheated skillet with oil in small batches so as not to crowd the pan. Turn until all sides are browned. Do not try to turn too early. Remove from pan and drain on paper towels. Place in the slow cooker.
Now add the wine and butter to the skillet and stir over medium heat, scraping the bottom to get the browned bits. Cook for about 10 minutes, stirring frequently, until it begins to thicken. Add the bay leaves, garlic, ground cloves and thyme sprigs. Pour the liquid mixture over the beef in the slow cooker. (I prepare everything up to this point the night before to save time in the morning.)
Add the carrots, onions, potatoes, and mushrooms to the top of the stew and then cover and cook on low for 6-8 hours, or until the meat is very tender.
Remove the bay leaves and the thyme sprigs before serving.
Taste and adjust the seasonings.
Garnish with fresh thyme or fresh chopped parsley.
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Crock Pot Beef Bourguignon
- 2 lbs beef stew meat cut into 1-1/2 inch cubes
- 3/4 cup all-purpose flour [SEE NOTE 1]
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- canola oil for browning the meat
- 2- 1/2 cups Red Wine [SEE EXPERT TIPS 1] & [Recipe Note 4]]
- 1 lb carrots Peeled and chopped into large chunks
- 2 lbs baby potatoes [SEE NOTE 2]
- 2 bay leaves
- 2 cloves garlic minced
- 1/2 teaspoon ground cloves [SEE NOTE 3]
- 3 sprigs fresh thyme
- 2-3 tablespoons butter
- 18-20 small white onions peeled and trimmed or 1 lg onion rough chopped
- 1 pound Mushrooms whole or sliced cremini, white button or baby Bella
- Combine the flour, salt, and pepper in a bowl or plastic zipper bag. Add several pieces of the meat to the flour and shake until coated. Continue until all of the meat has been coated with flour. Brown the meat in a preheated skillet in small batches so as not to crowd the pan. Turn until all sides are browned. Do not try to turn too early. Remove from pan and drain on paper towels. Place in the slow cooker. Discard any unused flour.
- Now add the wine and butter to the skillet and stir over medium heat, scraping the bottom to get the browned bits. Cook for about 10 minutes, stirring frequently until it begins to thicken. .
- Add the bay leaves, garlic, ground cloves, and thyme sprigs. Pour the liquid mixture over the beef in the slow cooker. (I prepare everything up to this point the night before to save time in the morning)
- Add the carrots, onions and mushrooms to the top of the stew and then cover and cook on low for 6-8 hours, or until the meat is very tender.
- Remove the bay leaves and the thyme sprigs before serving.
- Taste and adjust the seasonings. This is good served over noodles or herbed mashed potatoes (pictured). Garnish with fresh thyme or fresh chopped parsley.
- Flour may be substituted for cornstarch for a gluten-free recipe.
- Potatoes may be omitted if serving over buttered noodles or mashed potatoes.
- Ground Clove may be ommitted with a notable flavor loss
- Red Wine may be replaced with beef stock with a flavor loss.
- What is the best wine to use for Beef Bourguignon? Any bold full-bodied red wine works well for this recipe. Great choices include:
- French Bordeaux (Red) - with grapes typical to Cabernet Sauvignon, Merlot, and Cabernet Franc.
- Cabernet Sauvignon - is a full-bodied red wine with dark fruit flavors and savory tastes from black pepper to bell pepper.
- Merlot - there are three main styles of Merlot — a soft, fruity, smooth wine with very little tannins, a fruity wine with more tannic structure and, finally, a brawny, highly tannic style made in the profile of Cabernet Sauvignon. One of the latter would be perfect.
- Red Zinfandel - lighter in color than both Cabernet Sauvignon and Merlot. However, although a light-bodied red wine Zinfandel's moderate tannin and high acidity gives it a bold flavor.
- Pinot Noir - this wine is produced from red grapes but it is much lighter in color than other red wines. Pinot Noir flavors and aromas include roses, fruits, black cherry, berry, and currant. Other characteristics include high acidity and low tannins.
- Portuguese Madeira Wine - A fortified wine characterised with high-toned colors, almond flavors, and high acidity.
- Verdelho has its fermentation halted a little earlier than Sercial.
- This style of wine is characterized by smokey notes and high acidity.
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