Site Overlay

Beef Bourguignon, Crockpot

By Posted on
Crockpot Beef Bourguignon
Serves 8
This Beef Bourguignon has crazy, tender, melt-in-your-mouth beef and hearty veggies and mushrooms slow-cooked to perfection in a rich sauce. This meal is pure comfort food.
Prep Time
1 hr
Cook Time
8 hr
Total Time
9 hr
Prep Time
1 hr
Cook Time
8 hr
Total Time
9 hr
Ingredients
  1. 4 to 5 quart Crockpot
  2. 5 slices bacon, crumbled
  3. 3 lbs. boneless beef chuck, cut to cubes
  4. 1 to 1 ½ pounds baby potatoes (I used the whole 1.5 lb. bag of Terrific Trio from the Little Potato Company)
  5. 8 ounce fresh mushrooms, sliced
  6. 1 large yellow onion (chopped)
  7. 5 Medium carrots, sliced
  8. 3 garlic cloves, minced
  9. 2 Tablespoons thyme, finely chopped
  10. 1 cup red cooking wine
  11. 2 cups chicken broth
  12. ½ cup tomato sauce
  13. ¼ cup soy sauce
  14. ¼ cup flour
  15. Pepper
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. In a large skillet, cook bacon over medium high heat until crisp then set aside to cool.
  2. Cut the roast into about three large steaks, pepper and brown the two biggest sides of each of those steaks in the bacon fat. This gives you the deep browned flavor with plenty of tender meat in cube form (instead of browning the cubes). Once browned set aside to cool.
  3. Add the chopped onion and red wine to the skillet, scraping down the brown bits on the side. Allow it to simmer and reduce, stirring occasionally.
  4. While the wine is reducing, crumble bacon into crockpot.
  5. Cut the beef into 1 to 1 ½ inch cubes and transfer to crockpot.
  6. Add the minced garlic, chopped thyme, carrots, potatoes, and mushrooms to the crockpot.
  7. In a bowl, combine the chicken broth, tomato sauce and soy sauce. Slowly whisk the flour into the cold liquid (to prevent clumping) then pour the bowl into the finished wine reduction, blending thoroughly then pour the finished sauce into the crockpot.
  8. Put the lid on the crockpot and cook on low (250°) until beef is tender (about 8-10 hours). Check at the 6 hour mark and if beef is getting good and tender, reduce to a simmer (200°) for the remaining time.
  9. Garnish with fresh parsley if desired.
Print
What's Cooking? https://recipe.mbplace.net/