Slow Cooker Beef Bourguignon!

This slow cooker beef bourguignon is the perfect comfort meal for a chilly evening. It delivers tender, fork-ready beef in a fragrant, savory sauce with carrots, new potatoes and mushrooms. Simple to prepare and ideal for busy days — set it in the morning and come home to dinner ready to serve. Makes about 6 servings.

Ingredients:

3 lbs boneless beef chuck, cut into 1-inch cubes (grass-fed if available)
2 Tbsp olive oil or avocado oil
1 cup organic red wine (optional)
2 cups beef, vegetable, or chicken broth (add 1 more cup if not using wine)
1 cup organic tomato sauce
1/4 cup coconut aminos or Bragg’s liquid aminos
2 Tbsp gluten-free flour or potato flour
3–4 fresh garlic cloves, pressed or minced
1/2 cup diced onion
2 Tbsp fresh thyme, finely chopped
12 oz organic carrots, chopped
1 lb small new potatoes, halved
12 oz fresh mushrooms, sliced
Fresh chopped parsley for garnish

Instructions:

Heat the oil in a large skillet over medium-high heat.
Season the beef with sea salt and pepper. Working in batches if necessary, sear the cubes for 2–3 minutes per side until nicely browned. Browning adds flavor, so don’t rush this step.
Transfer the seared beef to the slow cooker.
In the same skillet set to medium-high, pour in the red wine (if using) and bring it to a simmer. Allow it to reduce for a few minutes to concentrate the flavor.
Whisk the gluten-free flour into the broth until smooth, then add this mixture to the skillet with the reduced wine. Remove the skillet from the heat and stir in the coconut aminos and tomato sauce until combined.
Add the garlic, diced onion, thyme, chopped carrots, halved potatoes, and sliced mushrooms to the slow cooker with the beef.
Pour the wine and broth sauce over the ingredients in the slow cooker. Stir gently to combine, ensuring meat and vegetables are coated.
Cover and cook on LOW for 8–10 hours or on HIGH for 6–8 hours, until the beef is tender and vegetables are cooked through.
Garnish with fresh chopped parsley before serving and enjoy.

This slow cooker beef bourguignon is intentionally flexible: if you omit the wine, add the extra cup of broth. The coconut aminos (or liquid aminos) give a savory depth without relying solely on salt. Using gluten-free flour or potato flour helps thicken the sauce gently while keeping the recipe gluten-free.

Tips and Variations

For extra richness, brown a few sliced mushrooms and add them near the end of cooking to retain texture.
Swap in pearl onions instead of diced onion for a classic presentation.
If you prefer a thicker gravy, remove the lid for the last 30 minutes of cooking or stir in a slurry of a teaspoon of cornstarch mixed with cold water.
Make it in an Instant Pot by searing the beef in the sauté function, then pressure cooking on high for about 40–50 minutes with a natural release. Adjust vegetables and timing as needed.

Serving Suggestions

Serve beef bourguignon over mashed potatoes, buttered noodles, or creamy polenta. A simple green salad or steamed green beans make a fresh, bright contrast to the rich, savory stew. Garnish each bowl with freshly chopped parsley for color and aroma.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove over low heat until warmed through, or microwave in short intervals, stirring between each burst to heat evenly. Beef bourguignon often tastes even better the next day after the flavors have melded.

Notes

This recipe is designed for ease and flavor. It keeps well, freezes nicely in portions, and can be customized to accommodate dietary preferences. The slow cooker does the heavy lifting, making this dish ideal for busy households or for entertaining with minimal last-minute work.

Enjoy this cozy, slow-cooked classic — comfort food made simple.