Want the cozy richness of French stew without hovering over the stove? This Beef Bourguignon delivers deep, savory flavor in the slow cooker using a smart wine substitute that keeps things family friendly. Everything simmers together until the beef is spoon tender. You get classic comfort with true one-pot payoff.
Table of Contents
Why This Recipe
A make-ahead friendly dinner that tastes better with time is weeknight gold. This Beef Bourguignon is perfect for Sundays, busy evenings, or casual company because the slow cooker handles the work. The sauce turns silky and rich, and the vegetables soak up all that flavor.
Since it is alcohol free and pork free, everyone at the table can enjoy it. Serve with mashed potatoes, noodles, or crusty bread for a complete, hearty meal.
Why You Will Love It
- Minimal prep, then the slow cooker does the work
- Deep, classic flavor without wine or bacon
- Budget friendly chuck becomes meltingly tender
- Family friendly and freezer friendly
- Reliable results with simple pantry ingredients
- Flexible add-ins to make it your own
Ingredients You Will Need
- Beef chuck, 1-inch cubes: well marbled cut that turns fork tender during long, moist cooking.
- Wine substitute mixture: 3/4 cup beef broth + 1/4 cup unsweetened red grape juice + 1 tsp balsamic vinegar. Mimics red wine’s body and acidity without alcohol.
- Beef broth: the primary braising liquid for savory depth. Use low sodium for control.
- Onion, chopped: builds a sweet, aromatic base as it softens.
- Garlic, minced: adds warmth and complexity.
- Carrots, sliced: natural sweetness balances the rich sauce.
- Mushrooms, quartered: meaty texture and umami.
- Tomato paste: concentrates body and color, helps the sauce cling.
- Dried thyme: classic herbal note that pairs with beef.
- Bay leaf: subtle background aroma.
- Salt and pepper: bring flavors into focus.
- Olive oil: helps brown the beef for a richer fond.
- Fresh parsley: bright finish that lifts the stew.
Substitutions & Add-Ins for Beef Bourguignon
- Beef options: brisket or beef shin work well; increase cook time if cubes are larger.
- Vegetables: add pearl onions in the last hour, or stir in frozen peas during the final 10 minutes.
- Mushroom swap: cremini or baby bella hold texture best; porcini powder adds extra umami.
- Herbs: rosemary or herbes de Provence can replace thyme.
- Gluten friendly: this recipe is naturally gluten friendly. If thickening, use cornstarch instead of flour.
- Sodium control: choose low sodium broth and season at the end.
Step-by-Step Instructions
- Pat and season: Pat beef dry with paper towels. Season all over with salt and pepper. Dry surfaces brown better.
- Brown the beef: Heat olive oil in a large skillet over medium high. Sear beef in batches until well browned, 2 to 3 minutes per side. Transfer to the slow cooker.
- Build the base: In the same skillet, add onion and a pinch of salt. Sauté 3 to 4 minutes until translucent, scraping up browned bits. Add garlic for 30 seconds.
- Deglaze with the substitute: Pour in the wine substitute mixture. Simmer 1 to 2 minutes, scraping the pan until the fond dissolves. This concentrates flavor.
- Load the cooker: Add carrots, mushrooms, tomato paste, thyme, bay leaf, and the remaining beef broth to the slow cooker. Stir to combine, then pour in the deglazing liquid.
- Slow cook: Cover and cook on Low for 7 to 8 hours or on High for 3.5 to 4.5 hours, until beef is very tender.
- Adjust and finish: Remove bay leaf. Taste and adjust salt and pepper. If you want a thicker sauce, stir 1 tablespoon cornstarch into 1 tablespoon cold water, add to the cooker, and simmer on High for 10 to 15 minutes.
- Garnish and serve: Sprinkle with chopped fresh parsley. Serve over mashed potatoes, buttered noodles, or creamy polenta.
Visual cues: Beef should shred with gentle pressure. Sauce should be glossy and coat the back of a spoon.
Tips for Perfect Results
- Brown in batches so the beef sears, not steams.
- Keep liquids at or just below the level of the solids for concentrated flavor.
- Tomato paste benefits from a brief sizzle in the pan; it sweetens and deepens color.
- Low and slow yields the most tender texture with chuck.
- Add mushrooms on top to prevent them from over softening early.
- Season lightly at the start, then finish with salt to taste.
- Rest the stew 10 minutes before serving so the sauce settles.
Serving Ideas & Variations for Beef Bourguignon
- Classic plating: over mashed potatoes with extra parsley.
- Noodle night: ladle onto wide egg noodles or gluten free pasta.
- Vegetable boost: add roasted green beans or a crisp side salad.
- Earthy twist: finish with a spoon of Dijon for tang.
- Smoky, pork free: a pinch of smoked paprika adds depth without bacon.
- Citrus lift: a few drops of lemon juice brightens the sauce right before serving.
Storage, Freezing & Reheating
- Fridge: 3 to 4 days in an airtight container. Flavors improve by day two.
- Freezer: up to 3 months. Cool completely and freeze flat for quicker thawing.
- Thaw: overnight in the refrigerator.
- Reheat: stovetop over medium low, 8 to 10 minutes, adding broth as needed. Microwave covered at 50 to 70 percent power for 2 to 3 minutes, stirring once.
Recipe FAQs
What is the best cut of meat for Beef Bourguignon?
The most traditional cut is boneless beef chuck roast. This tough, well marbled cut has collagen that breaks down during slow cooking, making the meat very tender and juicy. Beef shin or brisket are good alternatives.
What is the difference between Beef Bourguignon and a regular beef stew?
Both are slow cooked, but Beef Bourguignon is defined by a rich, aromatic braising liquid and classic accents like mushrooms and onions. Traditionally wine and bacon are common; this version keeps the signature depth using an alcohol free substitute and no pork while preserving the beloved flavor profile.
Can I use any red wine, and how important is it to use a good one?
For this alcohol free recipe, use the provided substitute of broth, unsweetened red grape juice, and balsamic vinegar, which supplies body and acidity similar to red wine. If you ever cook a traditional version, choose a dry red you enjoy drinking.
Can I make Beef Bourguignon ahead of time?
Yes. It tastes even better the next day after resting in the refrigerator. Make it 1 to 2 days ahead, cool completely, and reheat gently on the stovetop or in the oven before serving.
Conclusion
This slow cooker Beef Bourguignon gives you the soul of the classic with weeknight ease. Browning the beef, deglazing with a smart substitute, and letting time do its magic delivers a deep, velvety sauce and fall apart tender bites. If you try it, please leave a comment and a star rating so others can find it. Share on Pinterest or Facebook to help more home cooks discover it. What will you serve alongside your Beef Bourguignon first: potatoes, noodles, or polenta?
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Beef Bourguignon
Ingredients
Main Ingredients
- 2 pounds Beef chuck, 1-inch cubes Well marbled cut that turns fork tender during long, moist cooking.
- 3/4 cup Beef broth Primary braising liquid for savory depth; use low sodium for control.
- 1/4 cup Unsweetened red grape juice Mimics red wine’s body and acidity without alcohol.
- 1 teaspoon Balsamic vinegar Helps add acidity similar to red wine.
- 1 large Onion, chopped Builds a sweet, aromatic base as it softens.
- 2 cloves Garlic, minced Adds warmth and complexity.
- 2 medium Carrots, sliced Natural sweetness balances the rich sauce.
- 8 ounces Mushrooms, quartered Provides meaty texture and umami.
- 2 tablespoons Tomato paste Concentrates body and color; helps the sauce cling.
- 1 teaspoon Dried thyme Classic herbal note that pairs with beef.
- 1 leaf Bay leaf Subtle background aroma.
- to taste Salt and pepper Bring flavors into focus.
- 2 tablespoons Olive oil Helps brown the beef for a richer fond.
- 1/4 cup Fresh parsley, chopped Bright finish that lifts the stew.
Instructions
Preparation
- Pat beef dry with paper towels and season all over with salt and pepper.
- Heat olive oil in a large skillet over medium-high. Sear beef in batches for 2 to 3 minutes per side until well browned. Transfer to the slow cooker.
- In the same skillet, add onion and a pinch of salt. Sauté for 3 to 4 minutes until translucent, scraping up browned bits. Add garlic for 30 seconds.
- Pour in the wine substitute mixture (beef broth, grape juice, balsamic vinegar). Simmer for 1 to 2 minutes, scraping the pan until the fond dissolves.
- Add carrots, mushrooms, tomato paste, thyme, bay leaf, and remaining beef broth to the slow cooker. Stir to combine, then pour in the deglazing liquid.
Cooking
- Cover and cook on Low for 7 to 8 hours or on High for 3.5 to 4.5 hours, until beef is very tender.
- Remove bay leaf, taste, and adjust salt and pepper. For a thicker sauce, stir 1 tablespoon cornstarch into 1 tablespoon cold water, add to the cooker, and simmer on High for 10 to 15 minutes.
Serving
- Sprinkle with chopped fresh parsley. Serve over mashed potatoes, buttered noodles, or creamy polenta.