Introduction:
Slow Cooker Beef Bourguignon is the very definition of hearty comfort food. Inspired by the classic French bœuf bourguignon, this dish transforms tough cuts of beef into fork-tender bites surrounded by a rich, flavorful sauce. But unlike the traditional version, we’re skipping the wine completely—without sacrificing any depth or savoriness. This recipe is perfect for families, anyone avoiding alcohol, or just those who want a deeply comforting slow-cooked stew.
Looking for more slow-cooked comfort? Try Mongolian Beef or check out French Onion Beef Short Rib Soup.
Ingredients:
For the Beef & Marinade:
- 2 lbs (900g) chuck beef, cut into 2-inch cubes
- 2 tbsp vegetable oil or olive oil (for searing)
- 1 tsp salt
- ½ tsp ground black pepper
For the Stew Base:
- 3 tbsp tomato paste
- 3 garlic cloves, minced
- 2 large carrots, peeled and chopped into thick slices
- 1 ½ cups pearl onions (or 1 large yellow onion, roughly chopped)
- 2 cups white or cremini mushrooms, halved or quartered
- 3 cups low-sodium beef broth (preferably homemade or high quality)
- ½ tsp dried thyme or 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp all-purpose flour (or cornstarch slurry for gluten-free option)
- 1 tbsp butter (optional, for added richness)
- 1 tbsp balsamic vinegar or Worcestershire sauce (adds depth without wine)
Step-by-Step Instructions:
Step 1: Prep the Beef for Browning
Start by trimming and cutting the beef into 2-inch chunks. Pat each piece dry with paper towels—moisture prevents browning. Season generously with salt and black pepper on all sides.
Step 2: Sear the Beef for Maximum Flavor
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Working in batches, sear the beef on all sides until a golden-brown crust forms. Don’t overcrowd the pan—overlapping meat will steam rather than brown. Transfer the browned beef to a clean plate and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add a little more oil if needed. Sauté the pearl onions (or chopped yellow onion) until slightly caramelized, about 4–5 minutes. Remove and set aside. Then add the carrots and cook until lightly browned. Finish by sautéing the mushrooms until they release their moisture and begin to brown. Set all vegetables aside.
Step 4: Build the Flavor Base
Reduce the heat to medium. Add the tomato paste and garlic to the skillet and stir constantly for 1–2 minutes until fragrant and slightly darkened. This caramelization step brings out their natural sweetness and deepens the sauce flavor. Stir in the balsamic vinegar or Worcestershire sauce and mix well to deglaze the pan.
Step 5: Create the Sauce Base
Sprinkle the flour into the pan and stir to create a light roux. Gradually pour in about 1 cup of the beef broth while whisking to avoid lumps. Let this simmer until slightly thickened, then turn off the heat.
Step 6: Load the Slow Cooker
In your slow cooker, layer the browned beef first. Then add in the sautéed carrots, onions, and mushrooms. Pour the thickened tomato-broth mixture over everything, then add the remaining beef broth. Toss in the bay leaf and thyme.
Step 7: Slow Cook to Tender Perfection
Cover and set your slow cooker:
- Low heat: 8 hours
- High heat: 4–5 hours
You’ll know it’s ready when the beef is fall-apart tender and the vegetables have fully absorbed the savory flavors.
Step 8: Final Adjustments Before Serving
After cooking, taste the sauce. If it’s too thin, remove the lid and cook on high for an additional 20–30 minutes, or transfer the sauce to a saucepan and reduce on the stovetop. If it’s too thick, stir in a splash of broth or water.
Remove the bay leaf and thyme sprigs. Add a pat of butter if desired for a silkier finish.
Serving Suggestions:
Serve your Slow Cooker Beef Bourguignon piping hot over:
- Mashed potatoes – classic pairing
- Egg noodles – for a rustic touch
- Creamy polenta – for added richness
- Rustic artisan bread – to mop up the sauce
Top with freshly chopped parsley for brightness and color.
Pro Tips for Best Results:
- Use high-quality beef broth. This is your primary flavor base since we’re not using wine.
- Sear, don’t skip. Browning the meat and vegetables is non-negotiable—it builds deep flavor.
- Let it rest. For even better flavor, cook a day ahead and reheat gently. The flavors meld beautifully overnight.
Conclusion:
There’s no need for wine to make a bold and flavorful Slow Cooker Beef Bourguignon. This wine-free version delivers everything you love: tender beef, earthy mushrooms, aromatic herbs, and a luscious sauce that clings to every bite. Whether you’re making it for Sunday supper or a weeknight meal, this dish proves that comfort food can be elegant, easy, and completely alcohol-free. Check out Creamy Garlic Shrimp Over Mashed Potatoes for another comforting mash-ready meal.