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Classic Beef Bourguignon served with carrots, mushrooms, and mashed potatoes in a bowl.
Callie Brooks

Classic Beef Bourguignon Crockpot Recipe

This classic Beef Bourguignon recipe is slow-cooked in a crockpot for melt-in-your-mouth beef, rich tomato-wine sauce, and hearty vegetables — ideal for cozy dinners, lazy weekends, or elegant yet easy family meals.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 2.5 lbs beef chuck, cut into 1 ½ inch cubes
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 8 oz cremini mushrooms, quartered
  • 1 cup beef broth
  • 14.5 oz can diced tomatoes
  • 0.5 cup red wine (Pinot Noir or Cabernet)
  • 2 tbsp tomato paste
  • 1 tbsp fresh thyme (or 1 tsp dried thyme)
  • 2 bay leaves
  • 1 cup frozen pearl onions
  • 2 tbsp fresh parsley, chopped (for garnish)

Equipment

  • skillet
  • crockpot or slow cooker
  • cutting board
  • knife
  • wooden spoon

Method
 

  1. Heat olive oil in a skillet and sear beef cubes in batches until browned. This step creates deep flavor.
  2. Add onion, garlic, and mushrooms to the skillet and cook until softened. Transfer all contents to the crockpot.
  3. Stir in broth, diced tomatoes, red wine, tomato paste, thyme, and bay leaves. Mix well to combine.
  4. Cover and cook on high for 2 to 3 hours or on low for 5 to 6 hours until beef is fork tender.
  5. Stir in pearl onions for the last 20 minutes. Remove bay leaves, garnish with parsley, and serve warm.

Nutrition

Calories: 480kcalCarbohydrates: 14gProtein: 42gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1.2gCholesterol: 135mgSodium: 620mgPotassium: 950mgFiber: 2gSugar: 5gVitamin A: 400IUVitamin C: 8mgCalcium: 45mgIron: 4.8mg

Notes

For kid-friendly flavor, reduce the wine and increase broth. Use brisket or short ribs if beef chuck isn’t available. Add the parsley only at the end for freshness. This dish tastes even better the next day, so make ahead if you can.

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