This Slow Cooker Beef Bourguignon is the ultimate cozy meal for chilly evenings. Tender chunks of beef simmer slowly with hearty vegetables in a rich, flavorful sauce until everything melts in your mouth. It’s comforting, nourishing, and perfect for gathering around the table with family.
Why You’ll Love This Recipe
This recipe delivers deep, slow-simmered flavor with minimal hands-on time. The slow cooker does most of the work, making it ideal for busy days when you still want a wholesome, homemade dinner.
You’ll love how the beef becomes incredibly tender after hours of gentle cooking. The combination of red wine, tomato sauce, fresh thyme, and garlic creates a savory sauce that coats every bite beautifully. It’s naturally hearty, packed with vegetables, and makes fantastic leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 lbs boneless beef chuck, cut into 1-inch cubes
2 tablespoons olive oil or avocado oil
1 cup organic red wine (optional)
2 cups beef, vegetable, or chicken broth (add 1 additional cup broth if not using wine)
1 cup organic tomato sauce
1/4 cup coconut aminos or liquid aminos
2 tablespoons gluten-free flour or potato flour
3 to 4 fresh garlic cloves, pressed
1/2 medium onion, diced
2 tablespoons fresh thyme, finely chopped
12 ounces organic carrots, chopped
1 pound small new potatoes, cut in half
12 ounces fresh mushrooms, sliced
Sea salt, to taste
Black pepper, to taste
Fresh chopped parsley, for garnish
Directions
Heat the olive oil in a large skillet over medium-high heat.
Season the beef cubes generously with sea salt and black pepper.
Sear the beef in batches for 2 to 3 minutes per side until browned. Do not overcrowd the pan.
Transfer the seared beef to the slow cooker.
In the same skillet, add the red wine and allow it to simmer over medium-high heat, scraping up any browned bits. Let it reduce slightly.
In a separate bowl, whisk the flour into the broth until smooth. Pour this mixture into the skillet with the wine and stir well.
Remove the skillet from heat and whisk in the coconut aminos and tomato sauce until combined.
Add the garlic, onion, thyme, carrots, potatoes, and mushrooms to the slow cooker.
Pour the sauce from the skillet evenly over the beef and vegetables.
Stir gently to combine everything.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 6 to 8 hours, until the beef is fork-tender and the vegetables are cooked through.
Garnish with freshly chopped parsley before serving.
Variations
For a deeper flavor, you can add a bay leaf to the slow cooker during cooking and remove it before serving.
If you prefer not to use wine, simply replace it with an extra cup of broth.
For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the stew during the last 30 minutes of cooking.
You can also swap the potatoes for sweet potatoes for a slightly sweeter twist.
Servings and timing
This recipe makes approximately 6 generous servings.
Preparation time: 20 minutes
Cooking time: 8 to 10 hours on LOW or 6 to 8 hours on HIGH
Total time: Approximately 8 hours 20 minutes to 10 hours 20 minutes
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, allow the stew to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. You can also reheat in the microwave in 1-minute intervals, stirring between each interval, until heated through. Add a splash of broth if needed to loosen the sauce.
FAQs
Can I make this recipe without a slow cooker?
Yes. You can cook it in a Dutch oven in a 325°F (160°C) oven for about 2½ to 3 hours, or until the beef is tender.
What cut of beef works best?
Boneless beef chuck is ideal because it becomes tender and flavorful after long, slow cooking.
Do I have to sear the beef first?
Searing is highly recommended because it adds rich, deep flavor to the final dish.
Can I skip the wine?
Yes. Replace the wine with an additional cup of broth for a fully alcohol-free version.
How do I know when the beef is done?
The beef should be fork-tender and easy to pull apart when fully cooked.
Can I add other vegetables?
Absolutely. Celery, parsnips, or pearl onions make great additions.
Why is my sauce too thin?
Slow cookers trap moisture, which can thin the sauce. You can thicken it with a cornstarch slurry during the last 30 minutes of cooking.
Can I prepare this the night before?
Yes. You can sear the beef and chop the vegetables the night before, store them in the refrigerator, and start cooking the next day.
Is this recipe gluten-free?
It can be, as long as you use certified gluten-free flour or potato flour.
What should I serve with Beef Bourguignon?
It pairs beautifully with crusty bread, mashed potatoes, or a simple green salad.
Conclusion
Slow Cooker Beef Bourguignon is the kind of meal that brings warmth and comfort to your table with very little effort. With tender beef, hearty vegetables, and a rich, savory sauce, it’s perfect for cold evenings or family gatherings. Prepare it in the morning, let it simmer slowly throughout the day, and enjoy a deeply satisfying dinner that tastes like it’s been tended to for hours.
A rich and comforting Slow Cooker Beef Bourguignon made with tender beef chuck, hearty vegetables, and a deeply flavorful red wine and tomato-based sauce. Slow-simmered to perfection, this cozy stew is ideal for chilly evenings and family dinners.
Ingredients
3 lbs boneless beef chuck, cut into 1-inch cubes
2 tablespoons olive oil or avocado oil
1 cup organic red wine (optional)
2 cups beef, vegetable, or chicken broth (add 1 additional cup if not using wine)
1 cup organic tomato sauce
1/4 cup coconut aminos or liquid aminos
2 tablespoons gluten-free flour or potato flour
3–4 fresh garlic cloves, pressed
1/2 medium onion, diced
2 tablespoons fresh thyme, finely chopped
12 ounces organic carrots, chopped
1 pound small new potatoes, halved
12 ounces fresh mushrooms, sliced
Sea salt, to taste
Black pepper, to taste
Fresh chopped parsley, for garnish
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the beef cubes generously with sea salt and black pepper.
Sear the beef in batches for 2–3 minutes per side until browned. Avoid overcrowding the pan.
Transfer the seared beef to the slow cooker.
In the same skillet, add the red wine and simmer over medium-high heat, scraping up browned bits. Let it reduce slightly.
In a bowl, whisk the flour into the broth until smooth. Pour into the skillet and stir to combine.
Remove from heat and whisk in the coconut aminos and tomato sauce.
Add garlic, onion, thyme, carrots, potatoes, and mushrooms to the slow cooker.
Pour the sauce evenly over the beef and vegetables. Stir gently to combine.
Cover and cook on LOW for 8–10 hours or on HIGH for 6–8 hours, until beef is fork-tender and vegetables are cooked through.
Garnish with freshly chopped parsley before serving.
Notes
If omitting wine, replace with 1 additional cup of broth.
For deeper flavor, add 1 bay leaf during cooking and remove before serving.
To thicken the sauce, stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water during the last 30 minutes.
Sweet potatoes can be substituted for new potatoes.
Store in the refrigerator for up to 4 days or freeze for up to 3 months.
