Best Beef Bourguignon Recipe

Easy Beef Crock Pot Recipe

A watched pot never boils. This recipe will give you freedom to live and savor your day!

The first smells of Fall bring us the warming smells of beef stew, but not any ole beef stew, beef bourguignon. The difference between beef stew and beef Bourguignon is whether or not it contains wine from Burgundy. Classic beef stew recipes do not include wine. 

This recipe is straightforward; since I'm using a crockpot, it's a set and walk-away dish. You can have everything cut, prepped, and ready to go in 15 or fewer minutes. Take the family to a pumpkin patch, go on a hike and come back to a warm meal. Excellent addition to this stew is homemade low-carb biscuits. I can add that recipe as a bonus at the end of this recipe blog. Please take advantage of the links I provide for a product, as I have done days/months of research on the best-tested kitchen items for each recipe. I like to keep my food blogs simple and to the point; you'll never see a link asking you to jump to a recipe! Now let's make some bourguignon.

Ingredients:

3-5lb Chuck roast

One large parsnip

One bag of baby carrots (time saver)

2 lbs fingerling potatoes (I prefer mixed colors like purple, red, and white)

Two whole Vidalia onions

3-4 stalks of celery (I used farm celery not store bought so I used the entire bunch, also the greens from the top for added flavor)

3 cups of water

1 Tablespoon of Better than Beef Organic Bouillon

2 Tablespoons Kinder's Organic salt, pepper, garlic blend

1/2 cup of bourguignon wine

Dijon mustard

Instructions:

Set crockpot high to get a sear on the meat

Cut veggies put in bowl, keep baby carrots whole

Chop onions roughly into cubes

Boil 3 cups of water and dissolve better bouillon into water, add tablespoon of dijon mustard

Season meat with Kinder's spice mix

Put meat in crockpot sear both sides for 5 minutes

Add broth mixture and veggies

Cover pot set temp to low, cook for 5-6 hours