Crock Pot Drunken Boeuf Bourguignon (Beef Burgundy

Kimmi Knippel (Sweet_Memories)


The reason I call this one "Drunken" is because I add double the amount of wine I put into it. Yummy!!!!

Boeuf Bourguignon, a delectable beef stew, celebrates its roots through homage to its prized Charolais cattle. Reputed for their distinct taste, low fat content, & gentle temperament, the creamy white Charolais bulls, found around the Charolles region of southern Burdundy, are used extensively in the making of bœuf bourguignon. The cattle are fed only hay, fodder & cereal, which produce healthy cows. The meat is very tender & used for stewing & grilling.


★★★☆☆ 1 vote

6 - 8
30 Min
10 Hr 15 Min
Slow Cooker Crock Pot


  • 4 lb
    boneless beef chuck roast trimmed, cut into 1½” cubes (have the butcher do it for you)
  • ·
    pepper, to taste
  • 1 lb
    bacon, cut into ¼” strips & cooked crisp
  • 1 bag(s)
    diced frozen onion, unthawed
  • 8 oz can(s)
    tomato sauce
  • 8 clove
    garlic, minced
  • 1 tsp
    thyme, dried
  • 1/3 c
    all-purpose flour
  • 4 c
    burgundy or pinot noir wine, divided
  • 2 can(s)
    reduced sodium chicken stock or broth
  • 1/2 c
    reduced sodium soy sauce
  • 2
    bay leaves
  • 1/2 stick
  • 1 pkg
    frozen pearl onions, thawed
  • 1/2 c
  • 2 Tbsp
  • 2 - 16 oz pkg
    baby bella mushrooms, whole, cut into quarters

  • ·
    mashed potatoes
  • ·
    egg noodles
  • ·
    white rice

How to Make Crock Pot Drunken Boeuf Bourguignon (Beef Burgundy


  1. Season the beef with pepper & put it in your slow cooker.
  2. Cook bacon in a skillet until crisp, about 8 – 10 minutes.
  3. Put your diced onions in the skillet with the tomato paste, garlic & thyme until onions are unfrozen & soft, about 3 minutes.
  4. Put in your flour & stir for 1 minute to get the flour taste out of it.
  5. Stir in 2 C wine & get all the bacon bits off the bottom of the pan, cook 2 minutes.
  6. Pour into the slow cooker. (Don't worry about room for the rest of the ingredients. This will cook down enough to add the other stuff later).
  7. Pour in broth, soy sauce (give a quick stir) & bay leaves.
  8. Cover & cook for 9 – 10 hours on LOW.
  9. About 30 minutes before it's done, put your pearl onions, water, butter & sugar in a pan & sauté until the onions are soft, about 5 minutes.
  10. Pour in 2 C wine & reduce, about 5 minutes.
  11. Throw in the mushrooms & sauté about 10 minutes.
  12. Throw it all in the slow cooker & let it cook for about 15 more minutes.
  13. Serve over mashed potatoes, egg noodles or white rice with a nice glass of wine & you will be happy happy happy!

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