The Best Crockpot Beef Bourguignon

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.

	this recipe	typical
liquid	97%	97%
fat	2%	3%
aromatics	28%	23%
salt	0%	0%
vegetables and beans	76%	83%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	8 slices bacon (diced)
1361 g	3 lbs beef chuck roast (cut into bite-sized pieces)
22 g	3 Tbsp all purpose flour
354 g	1 1/2 cups dry red wine (such as pinot noir)
320 g	2 cups frozen pearl onions
122 g	2 carrots (peeled and chopped into 1 inch pieces)
12 g	4 cloves garlic (minced)
49 g	3 Tbsp tomato paste
960 g	4 cups beef stock or broth (reduced sodium is preferred)
12 g	1 - 2 Tbsp better than bouillon beef base ((optional))
1 g	1 bay leaf
3 g	3 sprigs fresh thyme
454 g	1 lb small mushrooms (halved)
454 g	1 lb red or yellow baby potatoes (halved or quartered)
6 g	1 tsp kosher salt
1 g	1/2 tsp black pepper
28 g	2 Tbsp butter (salted or unsalted) (softened)
15 g	2 Tbsp all purpose flour

Method: 8 steps, published by www.thechunkychef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Finally got around to eating this - made yesterday and heated up today. Super delicious and way simpler to make than a lot of the beef bourguignon recipes I looked at. Didn't have any pinot so used an inexpensive cab sav I had handy. Used brisket beef and dri” — a cook, 5.0★

“The other half liked it so much he ate a second bowl even though I had forgotten to thicken it! Boy, was it good on day 3 - the wine flavour really came through. I used a Shiraz. A definite keeper. Thank you! P.S. I used fresh pearl onions - I learned if” — a cook, 5.0★