Slow Cooker Beef Bourguignon

This Slow Cooker Beef Bourguignon is a deeply comforting, slow-simmered beef stew featuring tender chunks of beef, earthy mushrooms, sweet carrots, and aromatic herbs. Inspired by classic French flavors, this version is completely alcohol-free yet still rich, flavorful, and satisfying.

Long, gentle cooking in the slow cooker transforms the beef into melt-in-your-mouth pieces while the vegetables soak up the savory broth. Whether you’re preparing a cozy weeknight dinner or an elegant meal for guests, this dish brings warmth, depth, and traditional French comfort to your table — all with minimal hands-on effort.

Why You’ll Love This Recipe

This alcohol-free Beef Bourguignon is designed to deliver exceptional flavor without relying on wine or specialty ingredients. Instead, it uses careful browning, aromatic vegetables, and a balanced broth to create a naturally robust and full-bodied sauce.

What makes this recipe special?

Slow-cooked until the beef becomes incredibly tender
Full, deep flavor without any alcohol
Hearty vegetables that hold their shape
Perfectly thickened, silky sauce
Beginner-friendly with step-by-step instructions
Ideal for batch cooking, freezing, and reheating

If you enjoy classic slow cooker meals, this recipe will instantly become a staple.

Ingredient Breakdown and Why They Matter

Beef Chuck Roast

Chuck roast is ideal for slow cooking due to its marbling and structure. As it cooks over several hours, the connective tissue breaks down, yielding tender, buttery pieces of beef.

All-Purpose Flour

Coating the beef lightly in flour helps it brown evenly and contributes to thickening the sauce as it cooks.

Olive Oil

Used to sear the meat and sauté the vegetables, adding richness and helping flavors develop.

Mushrooms

Crimini or white mushrooms provide earthy depth. As they cook, they absorb the aromatics and release natural juices that enrich the broth.

Carrots

Carrots balance the savory flavors with natural sweetness and retain their texture during long cooking.

Shallots and Garlic

Shallots bring gentle sweetness with a refined taste, while garlic deepens the overall aroma.

Tomato Paste

Tomato paste adds umami and body, helping create a rich, velvety sauce.

Beef Broth

The backbone of the sauce. Low-sodium broth is recommended to prevent oversalting as it reduces.

Fresh Thyme and Rosemary

These herbs infuse the broth with gentle, slow-released aromatics, creating a comforting, multidimensional flavor profile.

Step-by-Step Instructions (Detailed)

Step 1: Prepare and Season the Beef

Pat the beef cubes dry with paper towels to help them brown properly. In a mixing bowl, combine the flour, onion powder, salt, and black pepper. Toss the beef cubes in the mixture until lightly coated.
A thin, even coat will help the meat brown and thicken the stew naturally.

Step 2: Brown the Beef for Maximum Flavor

Heat olive oil in a large skillet over medium-high heat. Add the beef in small batches to avoid crowding the pan. Browning is essential — it caramelizes the surface of the beef, creating deep, layered flavor.

Cook the beef until all sides are seared and golden brown, then transfer the pieces directly to the slow cooker. Repeat for all remaining beef.

Step 3: Sauté the Vegetables

Using the same skillet, add a splash of olive oil if needed. Add the mushrooms and cook until they release their moisture and begin to brown. This step intensifies their flavor.

Add the chopped shallots and minced garlic. Cook until softened and fragrant, about 2 minutes.
Stir in the tomato paste and allow it to heat for 30 to 40 seconds. This brief toasting step removes raw acidity and brings out its richness.

Transfer all vegetables to the slow cooker, placing them on top of the browned beef.

Step 4: Build the Sauce

Pour in the beef broth, ensuring the beef and vegetables are nearly covered. Add the carrots, placing them evenly throughout the pot.

Nestle the thyme and rosemary sprigs on top. They will infuse the stew slowly and evenly.

Step 5: Slow Cook Until Tender

Cover and cook on:

Low for 8 hours (best texture and flavor), or
High for 4–6 hours (still excellent)

The beef is done when it is fork-tender and easily pulls apart.

Step 6: Finish and Adjust

Remove the thyme and rosemary sprigs.
Taste the broth and adjust seasoning with extra salt and pepper as needed.

If you want a thicker sauce, let the stew sit uncovered on “warm” for 10–15 minutes, or blend a small spoonful of carrots into the broth.

Variations and Enhancements

Optional Add-Ins:

Pearl onions for classic sweetness
Potatoes added at the same time as carrots
Parsnips for earthy flavor
Bay leaves for aroma
Fresh parsley sprinkled before serving

Possible Substitutions:

Replace shallots with red or yellow onions
Replace fresh garlic with garlic powder
Replace mushrooms with mixed wild mushrooms for deeper flavor

Serving Suggestions

This stew pairs beautifully with comforting, starchy sides that soak up the sauce:

Best Side Options:

Creamy mashed potatoes
Soft, buttery egg noodles
Creamy parmesan polenta
Steamed white rice
Crusty artisan bread

To round out the meal, serve it with:

Steamed green beans
Roasted broccoli
A simple mixed greens salad

Storage, Freezing, and Reheating

Refrigeration

Store in an airtight container for up to 4 days.

Freezing

Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm on the stovetop over low heat, adding a splash of broth if needed.
Avoid boiling, which can break down the vegetables.

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