Description
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.
- Prep Time: 20 minutes
- Cook Time: 8–10 hours (LOW) or 6–8 hours (HIGH)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 135 mg
