26+ Tasty Crockpot Beef Bourguignon Recipes for Every Carving

Beef Bourguignon, the classic French dish, is known for its rich, hearty flavors and tender beef, simmered to perfection in a savory wine-based sauce.

While this dish is traditionally slow-cooked on the stove or in the oven, using a Crockpot is a game-changer.

The slow cooker enhances the depth of flavors and makes the process even easier—perfect for busy weeknights or cozy weekend dinners.

In this article, we’ve curated 26+ Crockpot Beef Bourguignon recipes that take this iconic dish to the next level.

Whether you’re craving a classic, a lighter twist, or a version with added vegetables and flavors, these recipes offer something for everyone.

So, grab your slow cooker and get ready to discover new, mouthwatering variations of this comforting French favorite.

26+ Tasty Crockpot Beef Bourguignon Recipes for Every Carving

With so many variations of Crockpot Beef Bourguignon, you’ll never run out of ways to enjoy this delicious dish.

From the classic recipe to creative twists with unique ingredients, these 26+ recipes showcase the versatility of this slow-cooked masterpiece.

Whether you’re making it for a family dinner or impressing guests at a special occasion, each recipe brings out the best in the beef, vegetables, and savory wine sauce.

The Crockpot is a perfect tool for making Beef Bourguignon because it allows the flavors to meld together slowly, creating a depth and richness that’s hard to beat.

We hope these recipes inspire you to experiment with different ingredients and techniques, bringing new layers of flavor to a dish that’s already beloved by so many.

Try them all, and let us know which one becomes your new favorite!

Classic Crockpot Beef Bourguignon

A rich and hearty dish, this Crockpot Beef Bourguignon features tender beef simmered in a flavorful red wine sauce with carrots, onions, and herbs. The slow cooking process brings out the depth of flavor in the beef, creating a comforting and sophisticated meal that’s perfect for a family dinner or a special occasion.

• 2 lbs beef chuck, cut into cubes
• 1 tbsp olive oil
• 2 cups red wine (Burgundy or Pinot Noir)
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp garlic, minced
• 1 tsp thyme
• 1 tsp rosemary
• 1 bay leaf
• 2 medium carrots, sliced
• 1 medium onion, chopped
• 2 tbsp flour
• 1 tbsp butter
• 1/2 lb baby potatoes, halved
• 1/2 lb pearl onions, peeled
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes on all sides, then transfer to the Crockpot.
2. Add the red wine, beef broth, tomato paste, garlic, thyme, rosemary, and bay leaf to the Crockpot. Stir to combine.
3. Add carrots, chopped onion, and baby potatoes to the Crockpot. Stir again.
4. Cover and cook on low for 7-8 hours or until the beef is tender.
5. In the last 30 minutes, sauté pearl onions in butter until golden and tender. Add to the Crockpot.
6. Before serving, whisk the flour with a little water to create a slurry, then stir it into the Crockpot to thicken the sauce. Season with salt and pepper.

This Crockpot Beef Bourguignon is a perfect example of how slow cooking can bring out the best in both flavor and texture. The beef becomes melt-in-your-mouth tender, while the sauce is rich and aromatic, enveloping every bite. It’s an excellent choice for a special occasion or a cozy family meal, offering a sophisticated yet simple way to prepare a classic French dish.

Easy Crockpot Beef Bourguignon with Mushrooms

This simplified version of Beef Bourguignon uses a rich beef broth and red wine sauce enhanced by earthy mushrooms, resulting in a dish that’s both delicious and easy to make. It’s perfect for busy days when you want a comforting dinner waiting for you.

• 2 lbs beef stew meat
• 1 tbsp olive oil
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp thyme
• 2 tsp parsley
• 2 cups baby carrots
• 2 cups mushrooms, sliced
• 1/4 cup flour
• Salt and pepper to taste

Instructions:

1. In a skillet, heat olive oil over medium-high heat. Brown the beef stew meat on all sides, then transfer to the Crockpot.
2. Add red wine, beef broth, tomato paste, onion, garlic, thyme, and parsley to the Crockpot.
3. Stir in the carrots and mushrooms, then season with salt and pepper.
4. Cover and cook on low for 7-8 hours, or until the beef is tender.
5. To thicken the sauce, whisk the flour with a little water and stir into the Crockpot during the last 30 minutes.
6. Taste and adjust seasoning before serving.

This recipe offers an incredibly easy way to enjoy the flavors of Beef Bourguignon with minimal effort. The mushrooms bring an earthy depth to the sauce, complementing the rich wine and beef flavors. Perfect for a weeknight dinner or when you want to prepare a comforting meal without spending hours in the kitchen.

Crockpot Beef Bourguignon with Pearl Onions and Bacon

For an extra touch of indulgence, this recipe adds crispy bacon and sweet pearl onions to the classic Beef Bourguignon. The bacon imparts a smoky depth, while the pearl onions add a touch of sweetness, making this dish even more irresistible.

• 2 lbs beef chuck roast, cut into cubes
• 4 slices bacon, chopped
• 1 tbsp olive oil
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp garlic, minced
• 1 tsp thyme
• 1 bay leaf
• 2 cups pearl onions, peeled
• 2 medium carrots, sliced
• 1/2 lb baby potatoes, halved
• 2 tbsp flour
• Salt and pepper to taste

Instructions:

1. In a skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside.
2. Brown the beef cubes in the same skillet using olive oil, then transfer to the Crockpot.
3. Add red wine, beef broth, tomato paste, garlic, thyme, bay leaf, carrots, baby potatoes, and pearl onions to the Crockpot.
4. Sprinkle the cooked bacon over the top, season with salt and pepper, and stir to combine.
5. Cover and cook on low for 7-8 hours, or until the beef is tender and the flavors have melded.
6. For a thicker sauce, whisk the flour with a bit of water and stir into the Crockpot during the last 30 minutes of cooking.

The addition of bacon in this Crockpot Beef Bourguignon recipe elevates the dish to another level of flavor. The crispy bacon enhances the richness of the sauce, while the pearl onions provide a burst of sweetness. The slow cooking method ensures that the beef is perfectly tender and that all the ingredients meld together into a delicious, hearty meal. This is a wonderful dish for a weekend gathering or when you want to treat yourself to something special with minimal effort.

Slow Cooker Beef Bourguignon with Root Vegetables

This hearty version of Beef Bourguignon adds a variety of root vegetables, bringing additional sweetness and texture to the dish. The slow cooker makes it easy to create a meal that feels like it’s been cooking for hours, with tender beef and vegetables all in a rich, savory sauce.

• 2 lbs beef stew meat
• 2 tbsp olive oil
• 3 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 cloves garlic, minced
• 1 tsp thyme
• 2 bay leaves
• 3 medium carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 small turnips, peeled and chopped
• 2 medium potatoes, peeled and cubed
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. Brown the beef stew meat in a skillet with olive oil over medium-high heat, then transfer to the slow cooker.
2. Add the red wine, beef broth, tomato paste, garlic, thyme, and bay leaves to the slow cooker. Stir to combine.
3. Add the carrots, parsnips, turnips, and potatoes to the slow cooker, and season with salt and pepper.
4. Cover and cook on low for 7-8 hours, or until the beef and vegetables are tender.
5. In the last 30 minutes, whisk the flour with a bit of water to form a slurry, and stir it into the Crockpot to thicken the sauce.

This Slow Cooker Beef Bourguignon with Root Vegetables is a comforting one-pot meal that combines rich, tender beef with the earthy sweetness of root vegetables. The slow cooking process ensures that the vegetables absorb all the deep, savory flavors of the wine and beef broth, making this dish a satisfying and wholesome choice for any dinner table.

Crockpot Beef Bourguignon with Mushrooms and Onions

This variation brings an extra dose of flavor with the addition of mushrooms and caramelized onions, making the sauce even richer and more complex. The slow cooking process allows the flavors to meld perfectly, leaving you with a comforting and indulgent meal.

• 2 lbs beef chuck roast, cut into cubes
• 2 tbsp olive oil
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 tbsp garlic, minced
• 1 tbsp thyme
• 1 bay leaf
• 2 cups baby carrots, sliced
• 2 cups mushrooms, sliced
• 1 large onion, chopped
• 1/4 cup flour
• Salt and pepper to taste

Instructions:

1. Brown the beef cubes in olive oil in a large skillet over medium-high heat, then transfer to the Crockpot.
2. Add red wine, beef broth, tomato paste, garlic, thyme, and bay leaf to the Crockpot.
3. Stir in the carrots and mushrooms, then season with salt and pepper.
4. In the same skillet, caramelize the onions by cooking them in a bit of olive oil over medium heat until golden and tender. Add the onions to the Crockpot.
5. Cover and cook on low for 7-8 hours, or until the beef is tender.
6. In the last 30 minutes, whisk the flour with water to form a slurry, and stir it into the Crockpot to thicken the sauce.

The addition of caramelized onions and mushrooms to this Crockpot Beef Bourguignon adds layers of flavor that elevate the dish to new heights. The slow cooking process ensures a meltingly tender beef, while the rich sauce becomes even more complex and indulgent. This recipe is perfect for anyone looking to enjoy a flavorful twist on the classic French dish.

Crockpot Beef Bourguignon with Bacon and Shallots

If you love the smoky flavor of bacon paired with the sweetness of shallots, this recipe is a must-try. The smoky bacon flavor infuses the sauce, while the shallots add a mild, delicate sweetness, making this version of Beef Bourguignon incredibly flavorful and satisfying.

• 2 lbs beef chuck roast, cut into cubes
• 6 slices bacon, chopped
• 1 tbsp olive oil
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp garlic, minced
• 2 tbsp thyme
• 2 bay leaves
• 1 cup shallots, peeled and halved
• 2 cups carrots, sliced
• 1/2 lb baby potatoes, halved
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. In a skillet, cook the bacon until crispy. Remove and set aside, reserving the rendered bacon fat.
2. Brown the beef cubes in the bacon fat, then transfer to the Crockpot.
3. Add red wine, beef broth, tomato paste, garlic, thyme, and bay leaves to the Crockpot. Stir to combine.
4. Add the shallots, carrots, and baby potatoes to the Crockpot, and season with salt and pepper.
5. Sprinkle the cooked bacon over the top and stir.
6. Cover and cook on low for 7-8 hours, or until the beef is tender.
7. In the last 30 minutes, whisk the flour with a little water to create a slurry, and stir it into the Crockpot to thicken the sauce.

The bacon and shallots in this Crockpot Beef Bourguignon give the dish a deliciously smoky depth and a gentle sweetness. The slow cooking process allows the flavors to develop fully, while the beef becomes wonderfully tender. This variation is perfect for those who love a little extra richness and complexity in their Beef Bourguignon.

Crockpot Beef Bourguignon with Red Potatoes

This variation features red potatoes, which hold their shape well during slow cooking and soak up the rich flavors of the sauce. The combination of tender beef and flavorful potatoes makes this a comforting, filling meal perfect for any occasion.

• 2 lbs beef stew meat
• 2 tbsp olive oil
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 tbsp garlic, minced
• 1 tsp thyme
• 1 bay leaf
• 4 cups red potatoes, halved or quartered
• 1 cup carrots, sliced
• 1/2 cup pearl onions, peeled
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Brown the beef stew meat on all sides, then transfer to the Crockpot.
2. Add red wine, beef broth, tomato paste, garlic, thyme, and bay leaf to the Crockpot.
3. Stir in the red potatoes, carrots, and pearl onions, and season with salt and pepper.
4. Cover and cook on low for 7-8 hours, or until the beef is tender and the potatoes are cooked through.
5. In the last 30 minutes, whisk the flour with water to form a slurry, and stir into the Crockpot to thicken the sauce.

The addition of red potatoes makes this Crockpot Beef Bourguignon even more satisfying. The potatoes absorb the rich flavors of the sauce, making every bite deliciously savory. This recipe is perfect for a cozy meal on a cold day, offering a hearty and comforting dish that’s both easy to prepare and full of flavor.

Crockpot Beef Bourguignon with Sweet Potatoes and Spinach

For a slightly healthier twist on the classic dish, this version incorporates sweet potatoes and spinach, providing a natural sweetness and a burst of color to the dish. The slow cooker ensures the flavors meld beautifully, making this a nutritious and flavorful dinner option.

• 2 lbs beef chuck, cut into cubes
• 2 tbsp olive oil
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 tbsp garlic, minced
• 1 tbsp thyme
• 2 bay leaves
• 2 medium sweet potatoes, peeled and cubed
• 2 cups spinach, fresh
• 1/2 cup carrots, sliced
• 1/2 tbsp flour
• Salt and pepper to taste

Instructions:

1. Brown the beef cubes in olive oil in a skillet over medium-high heat, then transfer to the slow cooker.
2. Add red wine, beef broth, tomato paste, garlic, thyme, and bay leaves to the slow cooker. Stir to combine.
3. Stir in the sweet potatoes, spinach, and carrots, and season with salt and pepper.
4. Cover and cook on low for 7-8 hours, or until the beef and sweet potatoes are tender.
5. In the last 30 minutes, whisk flour with water to form a slurry and stir it into the Crockpot to thicken the sauce.

This healthier version of Crockpot Beef Bourguignon with sweet potatoes and spinach provides all the comfort and richness of the classic dish, with added nutritional benefits. The sweet potatoes add a natural sweetness that contrasts perfectly with the savory beef and the spinach brightens the dish. It’s a great option if you’re looking to enjoy a comforting meal while incorporating more veggies into your diet.

Crockpot Beef Bourguignon with Red Wine and Peas

A simple yet flavorful version of Beef Bourguignon, this recipe adds peas for a pop of color and freshness. The combination of tender beef, rich sauce, and sweet peas makes this dish a delightful meal that’s sure to please everyone.

• 2 lbs beef stew meat
• 2 tbsp olive oil
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp garlic, minced
• 1 tbsp thyme
• 1 bay leaf
• 2 cups carrots, sliced
• 2 cups frozen peas, thawed
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. Brown the beef stew meat in olive oil in a large skillet over medium-high heat, then transfer to the slow cooker.
2. Add red wine, beef broth, tomato paste, garlic, thyme, and bay leaf to the slow cooker. Stir to combine.
3. Stir in the carrots, then cover and cook on low for 6-7 hours, or until the beef is tender.
4. About 20 minutes before serving, add the peas to the Crockpot.
5. In the last 30 minutes, whisk flour with a bit of water to form a slurry and stir it into the slow cooker to thicken the sauce.

This Crockpot Beef Bourguignon with peas is a wonderful variation that incorporates the sweetness of peas with the richness of the beef and sauce. The dish maintains all the traditional flavors of Beef Bourguignon, while the peas provide an unexpected burst of color and texture, making it a delightful choice for a casual yet elegant dinner.

Crockpot Beef Bourguignon with Pearl Onions and Leeks

This variation incorporates leeks, which bring a mild, sweet flavor that pairs perfectly with the rich, savory beef in the Bourguignon. The pearl onions add a subtle sweetness and enhance the texture of the sauce, making it even more luxurious.

• 2 lbs beef chuck roast, cut into cubes
• 2 tbsp olive oil
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 3 cloves garlic, minced
• 1 tsp thyme
• 2 bay leaves
• 1 large leek, cleaned and chopped
• 2 cups pearl onions, peeled
• 2 cups carrots, sliced
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. In a skillet, heat olive oil over medium-high heat and brown the beef cubes on all sides, then transfer to the Crockpot.
2. Add red wine, beef broth, tomato paste, garlic, thyme, and bay leaves to the Crockpot.
3. Add the chopped leeks, pearl onions, and carrots, then season with salt and pepper.
4. Cover and cook on low for 7-8 hours, or until the beef is tender and the vegetables are cooked through.
5. In the last 30 minutes, whisk the flour with water to form a slurry and stir into the Crockpot to thicken the sauce.

The leeks and pearl onions in this Crockpot Beef Bourguignon add depth and sweetness to the dish, complementing the savory beef and wine-based sauce. This version is an elegant and slightly different take on the classic recipe, perfect for those who love the addition of fresh, aromatic vegetables in their slow-cooked dishes.

Crockpot Beef Bourguignon with Roasted Garlic

Roasted garlic adds a wonderfully sweet and mellow flavor to the sauce in this version of Beef Bourguignon. The slow roasting of the garlic transforms it into a deep, caramelized delight that blends beautifully with the wine and herbs, creating a dish that’s rich in flavor.

• 2 lbs beef stew meat
• 1 bulb garlic, roasted
• 2 tbsp olive oil
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp thyme
• 2 bay leaves
• 2 cups carrots, sliced
• 2 medium potatoes, peeled and cubed
• 1/4 cup flour
• Salt and pepper to taste

Instructions:

1. To roast the garlic, preheat the oven to 400°F. Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and fragrant. Once roasted, squeeze out the garlic cloves and mash them.
2. In a skillet, brown the beef stew meat in olive oil, then transfer to the Crockpot.
3. Add the red wine, beef broth, tomato paste, thyme, bay leaves, and mashed roasted garlic to the Crockpot, stirring to combine.
4. Stir in the carrots and potatoes, then season with salt and pepper.
5. Cover and cook on low for 7-8 hours, or until the beef is tender and the vegetables are cooked.
6. In the last 30 minutes, whisk the flour with water to create a slurry and stir it into the Crockpot to thicken the sauce.

Roasted garlic transforms this Crockpot Beef Bourguignon into a more complex and aromatic dish, with its sweet, caramelized flavor enhancing the richness of the wine and beef. This variation is perfect for garlic lovers and anyone looking to add a deeper flavor profile to their slow-cooked meal.

Crockpot Beef Bourguignon with White Wine

This lighter version of Beef Bourguignon uses white wine instead of red, resulting in a more delicate flavor while still maintaining the essence of the dish. The white wine enhances the sweetness of the vegetables, particularly the carrots and onions, making for a refreshing yet hearty meal.

• 2 lbs beef chuck roast, cut into cubes
• 2 tbsp olive oil
• 2 cups white wine (such as Chardonnay or Sauvignon Blanc)
• 1 cup beef broth
• 2 tbsp tomato paste
• 3 cloves garlic, minced
• 1 tbsp thyme
• 1 bay leaf
• 2 cups carrots, sliced
• 1 large onion, chopped
• 1/2 lb baby potatoes, halved
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat and brown the beef cubes on all sides. Transfer to the Crockpot.
2. Add the white wine, beef broth, tomato paste, garlic, thyme, and bay leaf to the Crockpot.
3. Stir in the carrots, onion, and potatoes, and season with salt and pepper.
4. Cover and cook on low for 7-8 hours, or until the beef is tender.
5. In the last 30 minutes, whisk the flour with a little water to form a slurry and stir into the Crockpot to thicken the sauce.

The use of white wine in this Crockpot Beef Bourguignon gives the dish a lighter, more refined flavor while still being rich and satisfying. The sweetness of the vegetables comes forward, balancing the savory beef, making this version a great choice for anyone who prefers a more delicate approach to the classic recipe.

Crockpot Beef Bourguignon with Zucchini and Bell Peppers

This variation adds zucchini and bell peppers, bringing a fresh and colorful twist to the traditional Beef Bourguignon. The vegetables provide a slight sweetness and texture contrast, adding another layer of flavor to the slow-cooked beef and savory sauce.

• 2 lbs beef stew meat
• 2 tbsp olive oil
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 3 cloves garlic, minced
• 1 tbsp thyme
• 2 bay leaves
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 cups carrots, sliced
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. Brown the beef stew meat in a skillet with olive oil over medium-high heat, then transfer to the Crockpot.
2. Add the red wine, beef broth, tomato paste, garlic, thyme, and bay leaves to the Crockpot.
3. Stir in the zucchini, bell peppers, and carrots, then season with salt and pepper.
4. Cover and cook on low for 7-8 hours, or until the beef is tender and the vegetables are soft.
5. In the last 30 minutes, whisk the flour with a little water to form a slurry and stir into the Crockpot to thicken the sauce.

The addition of zucchini and bell peppers in this Crockpot Beef Bourguignon brings freshness and color to the dish. The vegetables perfectly complement the tender beef and savory sauce, making for a well-rounded and vibrant meal. This is a great variation for anyone looking to add more vegetables to their meal while keeping the comforting, rich flavors intact.

Crockpot Beef Bourguignon with Tomatoes

In this variation, fresh tomatoes are added to the sauce, providing a burst of acidity and sweetness that balances the richness of the beef and wine. The tomatoes help create a tangier, more complex sauce that pairs beautifully with the beef.

• 2 lbs beef chuck roast, cut into cubes
• 2 tbsp olive oil
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 can (14 oz) diced tomatoes, drained
• 3 cloves garlic, minced
• 1 tbsp thyme
• 2 bay leaves
• 2 cups carrots, sliced
• 1 large onion, chopped
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. Brown the beef cubes in olive oil in a skillet over medium-high heat, then transfer to the Crockpot.
2. Add the red wine, beef broth, tomato paste, diced tomatoes, garlic, thyme, and bay leaves to the Crockpot.
3. Stir in the carrots and onion, then season with salt and pepper.
4. Cover and cook on low for 7-8 hours, or until the beef is tender and the sauce has thickened.
5. In the last 30 minutes, whisk the flour with a little water to form a slurry and stir it into the Crockpot to thicken the sauce.

The addition of tomatoes in this version of Crockpot Beef Bourguignon introduces a layer of tangy brightness that cuts through the richness of the beef and wine sauce. The dish remains hearty and comforting but has a slightly lighter, fresher feel, making it a great choice for those who love a bit of acidity in their dishes.

Crockpot Beef Bourguignon with Green Beans and Potatoes

This variation introduces green beans to the classic Beef Bourguignon, adding a fresh, slightly crisp texture that contrasts well with the tender beef and hearty potatoes. It’s an easy way to make the dish more vegetable-forward without losing any of the comfort.

• 2 lbs beef stew meat
• 2 tbsp olive oil
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 3 cloves garlic, minced
• 1 tbsp thyme
• 2 bay leaves
• 2 cups baby potatoes, halved
• 2 cups green beans, trimmed and cut
• 1 medium onion, chopped
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. Brown the beef stew meat in a skillet with olive oil over medium-high heat, then transfer to the Crockpot.
2. Add the red wine, beef broth, tomato paste, garlic, thyme, and bay leaves to the Crockpot.
3. Stir in the baby potatoes, green beans, and onion, and season with salt and pepper.
4. Cover and cook on low for 7-8 hours, or until the beef is tender and the vegetables are cooked through.
5. In the last 30 minutes, whisk the flour with water to form a slurry and stir it into the Crockpot to thicken the sauce.

The addition of green beans and potatoes makes this Crockpot Beef Bourguignon even more filling and vibrant. The green beans add a fresh crunch, while the potatoes absorb the rich flavors of the sauce. This is a perfect variation for those who want to incorporate more vegetables while keeping the comforting, traditional flavors intact.

Crockpot Beef Bourguignon with Butternut Squash

This variation features the sweet, nutty flavor of butternut squash, which pairs beautifully with the rich, savory sauce of Beef Bourguignon. The squash adds a lovely sweetness and texture that makes this dish perfect for fall and winter meals.

• 2 lbs beef chuck roast, cut into cubes
• 2 tbsp olive oil
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp garlic, minced
• 1 tsp thyme
• 2 bay leaves
• 3 cups butternut squash, peeled and cubed
• 2 cups carrots, sliced
• 1 cup pearl onions, peeled
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. In a skillet, heat olive oil over medium-high heat and brown the beef cubes on all sides, then transfer to the Crockpot.
2. Add red wine, beef broth, tomato paste, garlic, thyme, and bay leaves to the Crockpot.
3. Stir in the butternut squash, carrots, and pearl onions, and season with salt and pepper.
4. Cover and cook on low for 7-8 hours, or until the beef is tender and the squash is soft.
5. In the last 30 minutes, whisk the flour with a little water to form a slurry and stir it into the Crockpot to thicken the sauce.

The butternut squash in this Crockpot Beef Bourguignon adds a wonderful sweetness that contrasts perfectly with the savory richness of the sauce. The soft squash also absorbs the flavors of the broth, making each bite deeply flavorful. This version is a great way to enjoy the classic dish with a seasonal twist.

Crockpot Beef Bourguignon with Artichokes

In this variation, artichokes add a unique earthy flavor and tender texture that complements the beef and vegetables. The artichokes soak up the rich sauce, making them a perfect addition to this slow-cooked dish.

• 2 lbs beef stew meat
• 2 tbsp olive oil
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp garlic, minced
• 1 tbsp thyme
• 2 bay leaves
• 1 can (14 oz) artichoke hearts, drained and quartered
• 2 cups carrots, sliced
• 1 large onion, chopped
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. Brown the beef stew meat in olive oil in a skillet over medium-high heat, then transfer to the Crockpot.
2. Add red wine, beef broth, tomato paste, garlic, thyme, and bay leaves to the Crockpot.
3. Stir in the artichoke hearts, carrots, and onion, and season with salt and pepper.
4. Cover and cook on low for 7-8 hours, or until the beef is tender and the vegetables are cooked through.
5. In the last 30 minutes, whisk the flour with water to form a slurry and stir it into the Crockpot to thicken the sauce.

The addition of artichokes brings a subtle, earthy flavor to this Crockpot Beef Bourguignon. Their tenderness and ability to absorb the rich sauce make them a great complement to the beef and other vegetables. This variation is perfect for those who enjoy the unique flavor of artichokes in their slow-cooked dishes.

Crockpot Beef Bourguignon with Mushrooms and Spinach

This version combines earthy mushrooms with fresh spinach, adding a delightful contrast of textures and flavors. The mushrooms provide a deep umami flavor, while the spinach adds a touch of freshness, making this Beef Bourguignon even more satisfying.

• 2 lbs beef stew meat
• 2 tbsp olive oil
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 3 cloves garlic, minced
• 1 tbsp thyme
• 2 bay leaves
• 2 cups mushrooms, sliced
• 2 cups fresh spinach
• 2 cups carrots, sliced
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. Brown the beef stew meat in olive oil in a skillet over medium-high heat, then transfer to the Crockpot.
2. Add red wine, beef broth, tomato paste, garlic, thyme, and bay leaves to the Crockpot.
3. Stir in the mushrooms, spinach, and carrots, and season with salt and pepper.
4. Cover and cook on low for 7-8 hours, or until the beef is tender and the vegetables are cooked.
5. In the last 30 minutes, whisk the flour with a little water to form a slurry and stir it into the Crockpot to thicken the sauce.

The mushrooms and spinach add layers of flavor and texture to this Crockpot Beef Bourguignon. The earthy mushrooms and vibrant spinach work wonderfully with the rich, savory beef sauce, creating a well-rounded and flavorful dish. This variation is ideal for adding more vegetables to the dish without sacrificing the classic flavors.

Crockpot Beef Bourguignon with Peas and Caramelized Onions

This variation adds sweet, caramelized onions and green peas, creating a delightful combination of flavors. The sweetness of the onions complements the savory beef, while the peas provide a pop of color and freshness.

• 2 lbs beef chuck roast, cut into cubes
• 2 tbsp olive oil
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 tbsp garlic, minced
• 1 tbsp thyme
• 2 bay leaves
• 2 cups carrots, sliced
• 1 large onion, chopped
• 1 cup frozen peas, thawed
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. Brown the beef cubes in olive oil in a skillet over medium-high heat, then transfer to the Crockpot.
2. Add red wine, beef broth, tomato paste, garlic, thyme, and bay leaves to the Crockpot.
3. Stir in the carrots and season with salt and pepper.
4. Caramelize the onions by cooking them in a little olive oil over medium heat until golden brown, then add them to the Crockpot.
5. Cover and cook on low for 7-8 hours, or until the beef is tender and the vegetables are cooked through.
6. In the last 30 minutes, add the peas to the Crockpot and stir in the flour slurry to thicken the sauce.

Caramelized onions bring a touch of sweetness and complexity to this Crockpot Beef Bourguignon, while the peas add a fresh burst of color and flavor. The slow cooking allows all the ingredients to meld together, creating a rich and satisfying meal that’s perfect for any occasion.

Crockpot Beef Bourguignon with Celery Root

This variation introduces celery root, or celeriac, a root vegetable with a mild celery flavor and a creamy texture. When slow-cooked, it becomes tender and absorbs the flavors of the beef and wine sauce, offering a delicious twist to the traditional recipe.

• 2 lbs beef stew meat
• 2 tbsp olive oil
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp garlic, minced
• 1 tbsp thyme
• 2 bay leaves
• 2 cups celery root (celeriac), peeled and cubed
• 2 cups carrots, sliced
• 1 large onion, chopped
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. Brown the beef stew meat in olive oil in a skillet over medium-high heat, then transfer to the Crockpot.
2. Add red wine, beef broth, tomato paste, garlic, thyme, and bay leaves to the Crockpot.
3. Stir in the celery root, carrots, and onion, then season with salt and pepper.
4. Cover and cook on low for 7-8 hours, or until the beef is tender and the celery root is soft.
5. In the last 30 minutes, whisk the flour with a little water to form a slurry and stir into the Crockpot to thicken the sauce.

Celery root adds a unique flavor and creamy texture to this Crockpot Beef Bourguignon. The mild, slightly earthy taste of the celeriac blends beautifully with the rich sauce and tender beef, creating a dish that is both comforting and full of character. This variation is perfect for anyone who wants to try a new root vegetable while still enjoying the classic flavors of Beef Bourguignon.

Crockpot Beef Bourguignon with Sweet Corn

In this sweet and savory variation, sweet corn is added to the dish, providing a pop of sweetness and texture that balances the richness of the beef and sauce. The corn helps brighten up the dish and makes it a perfect addition for the summer months.

• 2 lbs beef stew meat
• 2 tbsp olive oil
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp garlic, minced
• 1 tbsp thyme
• 2 bay leaves
• 2 cups carrots, sliced
• 2 cups frozen corn, thawed
• 1 large onion, chopped
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. Brown the beef stew meat in olive oil in a skillet over medium-high heat, then transfer to the Crockpot.
2. Add red wine, beef broth, tomato paste, garlic, thyme, and bay leaves to the Crockpot.
3. Stir in the carrots and season with salt and pepper.
4. Cover and cook on low for 6-7 hours, or until the beef is tender and the carrots are cooked through.
5. In the last 30 minutes, add the sweet corn and stir in the flour slurry to thicken the sauce.

The addition of sweet corn adds a surprising sweetness and texture to the dish, balancing the deep, savory flavors of the beef and sauce. It’s an unexpected twist that brings brightness to the dish, making this Crockpot Beef Bourguignon even more comforting and satisfying. Perfect for a cozy meal that still feels a little fresh and exciting.

Note: More recipes are coming soon!