Beef Bourguignon
A cozy, slow-cooked Beef Bourguignon that delivers deep flavors without the need for wine. Perfect for weeknight dinners or casual gatherings.
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.
Notes
Brown in batches so the beef sears, not steams. Season lightly at the start, then finish with salt to taste. Rest the stew 10 minutes before serving so the sauce settles.