Alright, Come In: Letās Talk Slow-Cooked Beef Bourguignon You know those dinners that make the whole house smell like you have your life together, even if you absolutely do not? This slow-cooked beef bourguignon is one of mine. Itās rich, velvety, deeply flavored, and feels very French-bistro-chic, but in reality it just puttered away in the slow cooker while I dealt with emails, laundry, and ā¦
Alright, Come In: Letās Talk Slow-Cooked Beef Bourguignon
You know those dinners that make the whole house smell like you have your life together, even if you absolutely do not? This slow-cooked beef bourguignon is one of mine. Itās rich, velvety, deeply flavored, and feels very French-bistro-chic, but in reality it just puttered away in the slow cooker while I dealt with emails, laundry, and the usual evening chaos.
The best part? This version is naturally gluten-free and dairy-free, without losing any of that classic red-wine-and-mushroom magic. Weāre talking tender chunks of beef, sweet carrots, silky onions, and buttery-tasting (but butter-free) mushrooms, all bathing in a glossy red wine sauce that practically begs for something starchy to soak it up.
If youāve ever felt a little intimidated by traditional French recipes (hi, same), this one is my hand on your shoulder: we&aposre using everyday ingredients, a slow cooker, and plenty of practical, real-life shortcuts. You can absolutely pull this off on a busy weekday prep or for a cozy Sunday dinner with friends.
The Story of How French Stew Saved My Dinner Party
The first time I made beef bourguignon, I tried to be that girl. You know, the one who just casually pulls a perfectly braised French stew out of the oven as guests arrive, hair done, kitchen spotless, wine already poured. In reality, I misjudged the oven time, my beef was still chewy, the sauce was thin, and I was stress-sipping wine while everyone politely pretended not to notice I was frantically reducing the sauce on high heat.
After that mildly traumatic evening, I swore Iād either master this dish or never make it again. A few attempts later, I realized my life (and my schedule) were much better suited to the slow cooker version. I could still do the important flavor-building things I loved from the classic French method: browning the beef, caramelizing the onions, deglazing the pan with wine. But instead of hovering over a Dutch oven, I could toss everything into the slow cooker and walk away.
The big turning point was when I figured out how to make it gluten-free and dairy-free without it tasting like a compromise. I swapped the usual butter for olive oil, thickened the sauce by reducing it and using a tiny bit of cornstarch slurry, and made sure every component (broth, tomato paste, even bacon) was gluten-free. I served it to my family without announcing any of this, and the only comment was, āThis is the best one youāve made yet.ā Thatās when I knew Iād landed on the version worth sharing.
So this is the recipe I now lean on for winter dinner parties, Sunday suppers, and honestly any time I want to feel like Iām cooking something special without chaining myself to the stove all day.
What Youāll Need (And How Not to Panic If Youāre Missing Something)
Hereās the thing about beef bourguignon: people love to make it sound fussy, but itās really just a very good beef stew with wine and patience. You donāt need fancy brands or a trip to Paris. Letās walk through the ingredients and what theyāre actually doing for you.
Beef chuck roast ā about 3 lb (1.4 kg), cut into 2-inch cubes: Chuck is my go-to because itās well-marbled and turns meltingly tender with long, slow cooking. Stew meat mix is fine too, but chuck gives you more control. Trim any giant pieces of fat, but donāt go overboard; a bit of fat = flavor.
Thick-cut bacon or pancetta ā about 4 oz (115 g), diced: Technically optional, but the smoky, salty base it gives the stew is justā¦ everything. Check that itās labeled gluten-free if thatās important for you.
Kosher salt & freshly ground black pepper: Weāll season the beef before browning and again at the end. I like to start with about 1 1/2 teaspoons salt and 1 teaspoon pepper, then adjust to taste once the sauce has reduced.
Olive oil ā about 3 tablespoons, divided: Since weāre keeping this dairy-free, olive oil stands in for butter. Use a neutral-tasting one so it doesnāt overpower the wine and beef.
Yellow onions ā 2 medium, sliced: They melt into the sauce and bring sweetness and body. White onions or even shallots will work if thatās what you have.
Carrots ā 3 medium, cut into 1/2-inch chunks: For sweetness, color, and that cozy stew vibe. I donāt peel if the skins look good; I just scrub them well.
Garlic ā 4 cloves, minced: Donāt be shy here. Garlic is non-negotiable in my kitchen.
Tomato paste ā 3 tablespoons (gluten-free): This gives the sauce depth and a hint of sweetness. It also helps the sauce look rich and glossy. Most tomato paste is naturally gluten-free, but if youāre very sensitive, check labels.
Dry red wine ā 2 cups: Use something youād drink, but it doesnāt have to be expensive. Pinot Noir, Burgundy, or any dry red you enjoy works. Wine is naturally gluten-free; the flavor is what matters here.
Beef broth ā 2 cups, gluten-free, low-sodium: Low-sodium gives you more control later. Definitely choose a gluten-free brand; some broths hide wheat-based flavorings.
Tamari or coconut aminos ā 1 tablespoon (optional but recommended): This is my little secret for umami depth, especially helpful if your broth is on the mild side. Use gluten-free tamari if youāre avoiding gluten.
Balsamic vinegar ā 1 tablespoon: A splash at the end brightens everything and keeps the stew from feeling heavy. Red wine vinegar can work in a pinch; just use a bit less and taste as you go.
If youāre missing one herb, donāt panic. The real non-negotiables are the beef, wine, broth, onions, carrots, garlic, and something to give it a little smokiness (bacon or a good, rich broth).
Quick Ingredient Swap Guide (Because Real Life Happens)
Hereās a simple cheat sheet for those moments when you realize mid-prep that youāre out of something crucial. Been there more times than Iāll admit.
Ingredient
Best Substitute
Notes
Beef chuck roast
Beef stew meat mix or beef blade roast
Avoid very lean cuts; they dry out in long, slow cooking.
Bacon or pancetta
Smoked turkey bacon or extra olive oil + 1/2 tsp smoked paprika
Still gluten-free; smoked paprika gives a nice faux-bacon depth.
Dry red wine
50/50 mix of beef broth and grape or pomegranate juice + 1 tsp red wine vinegar
For a no-alcohol version; the flavor will be a bit sweeter, so taste and adjust.
How long will leftovers last?
In the fridge, about 4 days in a sealed container. In the freezer, up to 3 months. If youāre freezing, consider portioning it into individual servings; future you will be very grateful.
Assistant
Ingredients
Instructions
1
Season the beef
Pat the beef cubes very dry with paper towels so they brown properly. Sprinkle with about 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper, tossing to coat evenly. Let the seasoned beef sit while you prep the vegetables.
Drying the beef helps it sear instead of steam, which builds deeper flavor.
2
Cook the bacon
In a large skillet or Dutch oven over medium heat, cook the diced bacon until the fat is rendered and the bacon is lightly crisp. Transfer the bacon to the slow cooker with a slotted spoon, leaving the drippings in the pan.
The rendered bacon fat adds a smoky, savory base to the stew; don't discard it.
3
Brown the beef
Add a drizzle of olive oil to the skillet if it looks dry, then increase the heat to medium-high. Brown the beef in batches, leaving space between pieces so they sear instead of steam. Turn to brown on at least two sides, then transfer browned beef to the slow cooker. Repeat until all the beef is browned.
Take your time here; good browning is key to a rich-tasting sauce.
Reduce the heat to medium. If needed, add another small splash of olive oil to the same pan. Add the sliced onions and carrot pieces, and cook, stirring often, until the onions are soft and just starting to caramelize, 5 to 7 minutes. Add the minced garlic and cook for 30 seconds more, until fragrant.
Scrape up any browned bits from the pan as the vegetables cook; they're full of flavor.
5
Toast tomato paste and deglaze with wine
Stir the tomato paste into the onions and carrots and cook for 1 to 2 minutes to deepen its flavor. Pour in the red wine, stirring and scraping the bottom of the pan to dissolve all the browned bits. Let the wine simmer for 2 to 3 minutes to slightly reduce and mellow the alcohol.
Cooking the tomato paste before adding liquid prevents a raw, tinny taste in the final stew.
6
Combine everything in the slow cooker
Pour the wine and vegetable mixture over the beef and bacon in the slow cooker. Add the beef broth, tamari or coconut aminos (if using), bay leaves, and thyme. Give everything a gentle stir to combine.
Make sure the beef is mostly submerged in liquid; add a bit more broth or water if needed.
7
Slow cook until tender
Cover and cook on LOW for about 8 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily pulls apart with a fork.
Low and slow gives the best texture, but the HIGH setting works well if you're shorter on time.
8
Brown the mushrooms
About 30 minutes before serving, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms in a single layer and cook, stirring occasionally, until browned and tender, 5 to 7 minutes. Season with a pinch of salt, then stir the mushrooms into the slow cooker.
Browning the mushrooms separately keeps them meaty and prevents them from watering down the sauce.
9
Adjust fat and thickness
When the beef is done, skim any excess fat from the surface of the stew with a spoon. If you prefer a thicker sauce, whisk the cornstarch or tapioca with the cold water in a small bowl to make a slurry. Transfer 1 to 2 cups of the cooking liquid to a saucepan, bring to a simmer, and whisk in the slurry. Cook until slightly thickened, then stir this back into the slow cooker.
You can also simply simmer the sauce on the stove to reduce it without using starch if you prefer.
10
Finish and season to taste
Remove the bay leaves and any woody thyme stems. Stir in the balsamic vinegar, then taste the stew and add more salt and pepper as needed. Just before serving, sprinkle with chopped fresh parsley.
That final splash of acid and a last check on salt make the flavors pop.
Notes & Tips
This slow-cooked beef bourguignon is designed to be flexible and forgiving. Use beef chuck for the best texture, and don't skip browning the meat and vegetables; that's where much of the flavor develops. For a naturally gluten-free, dairy-free version, stick with olive oil, gluten-free broth and tamari, and cornstarch or tapioca for thickening instead of flour or butter. The stew tastes even better the next day, making it perfect for make-ahead dinners or entertaining.
For a thicker sauce without starch, simmer some of the liquid on the stove to reduce.
To lighten it up, increase the mushrooms and vegetables and serve over cauliflower mash or greens.
Leftovers freeze beautifully; freeze in individual portions for easy future meals.
Nutrition Facts
650Calories
40gFat
51% DV
18gCarbs
7% DV
48gProtein
96% DV
Nutrition Facts
Serving Size 1 bowl
Nutritional & Dietary Disclaimer
The nutritional information provided is an estimate based on standard online calculators. Actual values may vary depending on exact ingredient brands, natural variations, and portion sizes. If you have allergies, celiac disease, or specific dietary health concerns, always verify ingredients and consult a medical professional.
Frequently Asked Questions
Yes. While wine is traditional and adds a lot of character, you can substitute it with extra beef broth plus a splash of grape or pomegranate juice and 1 to 2 teaspoons red wine vinegar. The flavor will be a bit sweeter and less complex, but it will still be a hearty, comforting beef stew.
Use olive oil instead of butter, choose a clearly labeled gluten-free beef broth and tomato paste, and use gluten-free tamari if you are adding it. For thickening, use cornstarch, tapioca, or arrowroot instead of flour. Skip any traditional flour dredging of the beef; the long cooking time and optional slurry will give you a rich sauce without it.
You can, but you'll need a heavy Dutch oven and a bit more attention. After browning and combining everything, simmer the stew on low heat, partially covered, for about 2 1/2 to 3 hours, stirring occasionally and ensuring it doesn't stick. Add more liquid if needed to keep the beef mostly submerged.
A dry red wine you'd enjoy drinking is best; Pinot Noir, Burgundy, CƓtes du RhƓne, or a medium-bodied Cabernet all work well. Avoid very sweet wines or anything labeled dessert wine, as they can make the stew taste cloying.
Yes, it freezes very well. Let it cool completely, then transfer to airtight containers, leaving some room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water or broth if the sauce has thickened too much.
If your beef is still chewy, it almost always means it simply needs more time. Tough cuts like chuck eventually become tender when the connective tissue breaks down, but depending on your slow cooker, altitude, and the exact cut, it may take a little longer than expected. Keep cooking on low and check every 30 to 45 minutes.
Cornstarch or tapioca starch ā 1 tablespoon, plus 2 tablespoons cold water: For an optional slurry to thicken the sauce at the end. You can totally skip this and just reduce the sauce a bit more if you prefer.
Fresh parsley ā 2 tablespoons, chopped: Right before serving, a sprinkle on top makes everything look brighter and fresher. Itās purely cosmetic but totally worth it.
Extra salt & pepper, to taste: Youāll almost always want a final seasoning pass once the stew has finished cooking and the flavors have concentrated.
Beef broth
Chicken broth
It will be slightly lighter in flavor, but still delicious. Keep it gluten-free.
Cremini mushrooms
White button mushrooms or portobello caps, chopped
Portobellos add a meatier, earthier note.
Cornstarch
Tapioca starch or arrowroot
All are gluten-free; add in small amounts to avoid a gummy texture.
Fresh thyme
Dried thyme or dried herbes de Provence
Use about 1/3 the amount when swapping fresh for dried.
Slow Cooker vs. Oven: How You Can Cook This
This recipe is written for a slow cooker because thatās how I survive busy days, but if youāre more of a Dutch-oven-on-a-Sunday kind of cook, you absolutely have options.
Slow Cooker Method (My Weeknight Hero)
Pros: Hands-off, very forgiving, great for tough cuts of beef, perfect for making ahead, keeps warm for serving.
Cons: Slightly less evaporation, so you may need to reduce the sauce at the end on the stove to get that restaurant-style gloss.
Oven Method (For When You Want to Feel Fancy)
If you prefer the oven, youāll follow almost all the same steps, just swapping appliances toward the end:
Flavor-wise, both methods are excellent. The oven gives you a little more natural reduction and concentration, while the slow cooker gives you maximum convenience. I honestly choose based on my dishwasher situation and how much kitchen time I have that day.
How I Actually Make It (Slow-Cooker Style, Step by Step)
Hereās the real-life version, with all the little details I wish someone had told me the first time I tried it.
Season and prep the beef. Pat the beef cubes very dry with paper towels (this helps them brown instead of steam). Sprinkle with about 1 teaspoon kosher salt and 1/2 teaspoon black pepper, tossing to coat. Let them sit while you prep the vegetables; it gives the salt a chance to start working its way into the meat.
Crisp the bacon for flavor. In a large skillet or Dutch oven over medium heat, cook the diced bacon until itās rendered and lightly crisp. Scoop the bacon into the slow cooker with a slotted spoon, leaving the drippings in the pan. This is liquid gold; donāt pour it out.
Brown the beef in batches. Add a splash of olive oil to the bacon drippings if the pan looks dry. Increase the heat to medium-high and brown the beef in batches, making sure not to overcrowd the pan. You want deep, dark brown on at least a couple of sides of each piece; that browning builds flavor in the final sauce. Transfer browned beef to the slow cooker as you go. Donāt rush this part; itās where the magic starts.
Soften the onions and carrots. Once the beef is done, reduce the heat to medium, add another drizzle of olive oil if needed, and toss in the sliced onions and carrot chunks. Cook for about 5 to 7 minutes, scraping up any brown bits, until the onions are softened and starting to caramelize around the edges. Add the minced garlic and cook for another 30 seconds, just until fragrant.
Toast the tomato paste and deglaze with wine. Stir the tomato paste into the onion mixture and cook it for 1 to 2 minutes; it will darken slightly and smell sweeter. This helps cook off the raw tomato flavor. Pour in the red wine and use a wooden spoon to scrape up every last browned bit from the bottom of the pan. Let the wine simmer for 2 to 3 minutes to take the edge off the alcohol.
Build the base in the slow cooker. Pour the wine-onion mixture into the slow cooker over the beef and bacon. Add the beef broth, tamari or coconut aminos (if using), bay leaves, and thyme. Give everything a gentle stir to distribute, then pop the lid on.
Cook low and slow. Cook on LOW for 8 hours or HIGH for about 4 to 5 hours, until the beef is very tender and easily breaks apart with a fork. I prefer the low-and-slow route; the texture is a bit silkier and the flavors meld more.
Skim fat and adjust thickness. Once the beef is tender, tilt the slow cooker slightly and spoon off any excess fat thatās risen to the surface (or use a fat separator if youāre fancy, which I am usually not). If the sauce is thinner than you like, transfer 1 to 2 cups of the liquid to a saucepan, bring to a simmer, and whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Cook until slightly thickened, then stir this back into the stew. Alternatively, just simmer the sauce uncovered until it naturally reduces.
Finish with balsamic and parsley. Fish out the bay leaves and any woody thyme stems. Stir in the balsamic vinegar, then taste and adjust salt and pepper until it sings. Remember, the flavors should be bold enough to stand up to whatever youāre serving it over. Just before serving, sprinkle with chopped fresh parsley for a pop of color and freshness.
At this point, you can serve it right away, or cool it and chill overnight. Honestly, like most stews, itās often even better the next day when everything has had time to settle and marry.
My Hard-Won Beef Bourguignon Pro Tips
After a few less-than-perfect attempts (including one truly tragic, pale, sad version), these are the little tricks that made the biggest difference for me.
Dry beef = better browning. If the beef is wet, it will steam instead of sear. I always use a whole stack of paper towels and take the extra minute; itās worth it.
Donāt overcrowd the pan. Brown the beef in batches so each piece has room. Yes, itās a bit tedious, but this is where a lot of the deep, savory flavor develops.
Toast your tomato paste. Cooking the paste for a minute or two before adding liquid keeps the final sauce from tasting harsh or metallic.
Season at the end, not just the beginning. Long cooking can dull flavors or concentrate salt. I always do a final taste once the sauce is reduced and the stew is ready, adding a pinch of salt, a squeeze more balsamic, or even a splash of wine if it needs a lift.
Make it ahead when you can. If Iām cooking for guests, I almost always make this the day before. The flavors deepen overnight, and itās so nice to just reheat and focus on sides and actually enjoying my company.
Twists and Variations Iāve Tried (Some Genius, Some Questionable)
Once youāve made the classic version once or twice, itās fun to play a little. Hereās what Iāve experimented with, and what Iād actually recommend doing again.
Root vegetable boost: Adding parsnips or small cubes of rutabaga along with the carrots gives an extra earthy sweetness and stretches the stew a bit further. Great for feeding a crowd.
Extra-mushroom version: Doubling the mushrooms (and really browning them) makes this feel almost like a half-beef, half-mushroom stew. Itās lovely if youāre trying to lighten things up a bit while still keeping it hearty.
Smokier profile: A little smoked paprika or a smoky sea salt can boost the bacon notes, especially if youāre using turkey bacon or skipping bacon altogether.
No-wine version: Iāve done a version with extra broth and a splash of pomegranate juice plus red wine vinegar for friends who donāt drink alcohol. Itās not exactly the same, but itās still rich and cozy and very worth making.
More rustic, chunky vegetables: If Iām making this as a one-pot meal without a starch, Iāll increase the carrots and sometimes add baby potatoes directly into the slow cooker. Just donāt cut the potatoes too small or they can get mushy by the end.
A tiny bit spicy: Itās not traditional, but a pinch of red pepper flakes adds a subtle background warmth. Emphasis on pinch; this is a French-style stew, not a chili.
Iāve also tried throwing everything in the slow cooker without browning ājust to seeā andā¦ letās just say I will not be doing that again. It was fine, but flat and kind of one-note. The browning step really does make a night-and-day difference.
When Things Go Sideways (And How to Rescue Them)
If your kitchen is anything like mine, not every pot of stew is a perfect, cinematic moment. Hereās how to troubleshoot the most common issues.
The sauce is too thin. Ladle some of the cooking liquid into a saucepan and simmer uncovered until reduced and slightly syrupy, then return it to the slow cooker. Or whisk in a small amount of cornstarch or tapioca slurry and simmer until thickened.
The sauce is too thick. Add a splash of hot water, broth, or even a bit more wine and stir until you like the consistency. Warm it through and re-taste for seasoning.
It tastes flat or dull. This is almost always fixed by a combination of salt and acid. Add a pinch more salt and another splash of balsamic or a squeeze of lemon, then taste again.
Itās too salty. Been there. Add more carrots or a handful of quartered baby potatoes and cook until tender; theyāll absorb some salt. You can also stir in a little extra unsalted broth to dilute, then re-balance with a tiny bit more tomato paste or wine.
The beef is still tough. It probably just needs more time. Keep cooking on low for another 45 to 60 minutes and check again. Tough stew beef almost always softens given enough gentle time.
Thereās too much fat on top. Let the stew sit for 5 to 10 minutes; the fat will rise and you can spoon it off. A fat separator is helpful but not essential. You can also chill the stew and remove the solidified fat the next day.
The Simple Gear I Actually Use
You really donāt need a restaurant kitchen setup for this. Hereās what I rely on, plus some easy workarounds.
Slow cooker (5 to 6 quarts): Big enough to hold 3 pounds of beef plus veggies and liquid. If yours is smaller, you can reduce the recipe or cook the extra in a second batch.
Tongs: Makes flipping the beef cubes so much easier (and safer) than trying to chase them around with a fork.
Cutting board and sharp chefās knife: Prepping a big piece of chuck is so much less frustrating with a decent knife.
Wooden spoon or spatula: For scraping up those browned bits after you add the wine.
Fat separator (nice but optional): On days when Iām pretending to be more put-together, this makes it really easy to remove extra fat from the sauce.
If you donāt have a slow cooker, remember you can use a Dutch oven in the oven instead; Iāve included that variation above.
How to Know Itās Perfectly Cooked
Over time Iāve learned to stop obsessing over the clock and start watching and tasting the stew itself. Hereās what I look for when Iām deciding if itās ready.
The beef test: Grab a piece with a fork and gently press it against the side of the pot. It should yield and break apart easily without a fight. If itās still bouncy or chewy, it needs more time.
The carrot test: Carrots should be tender but not falling apart. If theyāre too firm while the beef is done, you can simmer the stew on high for a bit to soften them.
The sauce look: The liquid should look glossy and slightly thickened, not watery. When you drag a spoon across the bottom of the pot, you should see the trail for a second before it fills back in.
The aroma check: This sounds silly, but when itās really ready, the smell changes from āthat smells goodā to āoh my goodness what is that and when do we eat.ā Rich, savory, with a little winey sweetness and herbs in the background.
The spoon taste: Take a small spoonful of just the sauce. It should have layered flavor: savory, a tiny bit sweet from the onions and carrots, a little tang from the wine and balsamic, and enough salt that it tastes alive but not briny.
A Beef Bourguignon for Every Season
Even though this is peak cozy-weather food, I definitely donāt limit it strictly to winter. Hereās how I tweak it through the year.
Fall: Add extra carrots, parsnips, and a few cubes of butternut squash for sweetness. Serve over mashed potatoes or creamy dairy-free polenta.
Winter: Keep it classic, maybe bumping up the mushrooms and serving it with garlicky mashed potatoes or cauliflower mash.
Spring: Stir in a handful of thawed peas or blanched green beans right at the end for a pop of green. I also lighten the sides with a simple lemony salad.
Storing the Good Stuff (If You Somehow Have Leftovers)
Honestly, leftovers of this are a gift. The flavors only get deeper and cozier as they sit.
In the fridge: Let the stew cool to room temperature, then transfer to airtight containers. It keeps well for about 4 days. I actually like to skim any solidified fat from the top before reheating.
In the freezer: Portion into freezer-safe containers, leaving a little headroom for expansion. Freeze for up to 3 months. Label the container, because frozen stew looks suspiciously like frozen chili after a while.
Reheating: Gently reheat on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much. Stir occasionally so it doesnāt catch on the bottom. You can also reheat individual portions in the microwave, stirring halfway through.
From frozen: Thaw overnight in the fridge if you can. In a pinch, you can reheat from frozen on very low heat on the stovetop, covered, with a bit of extra liquid, stirring often.
If the flavors seem muted after freezing, a small pinch of salt and a splash of balsamic or fresh herbs usually bring it right back to life.
How I Love to Serve It (All About That Sauce)
For me, beef bourguignon is all about what you put under (or next to) that gorgeous sauce. Since weāre keeping things gluten-free and dairy-free, here are my go-tos.
Dairy-free mashed potatoes: Made with olive oil and a splash of the cooking liquid instead of butter and cream. They soak up the sauce like a dream.
Creamy dairy-free polenta: Cooked in broth with olive oil and maybe a sprinkle of nutritional yeast for cheesy vibes without actual cheese.
Cauliflower mash: When I want something lighter, Iāll do garlicky mashed cauliflower. Itās surprisingly satisfying with a rich stew.
Steamed or roasted baby potatoes: Tossed with olive oil, salt, and herbs. Simple, sturdy, and very French-country.
Gluten-free noodles or rice: Wide gluten-free pasta or a bed of rice turns this into a more casual, family-style bowl situation.
Something fresh and crisp on the side: I almost always serve a simple green salad with a mustardy vinaigrette or some quickly steamed green beans with lemon.
If your crowd isnāt strictly gluten-free or dairy-free, you can absolutely put out crusty bread and a bit of butter, but the stew itself doesnāt need it to shine.
FAQs From My Kitchen Table
These are the questions I get most often whenever I share this recipe with friends or family.
Can I make this completely ahead for a dinner party?
Yes, and honestly I recommend it. Make the stew a day in advance, let it cool, and refrigerate it. The next day, skim any solid fat, reheat gently on the stove, and adjust seasoning just before serving. It actually tastes better after resting overnight.
Is the wine really necessary?
The wine is a big part of the traditional bourguignon flavor, but you can make a delicious, cozy beef stew without it. Use extra beef broth and add a splash of grape or pomegranate juice plus a bit of red wine vinegar for brightness. Just know it will taste a little different from classic bourguignon, but still wonderful.
Is this truly gluten-free and dairy-free?
It can be, as long as you choose your ingredients carefully. Make sure your broth, bacon, tomato paste, and tamari are certified gluten-free. Use olive oil instead of butter, and skip any flour for thickening (stick to cornstarch, tapioca, or arrowroot). The core ingredients themselves are naturally gluten- and dairy-free.
Can I use a different cut of beef?
Yes. Anything labeled āstew beefā usually works, though it can be a mix of cuts. Blade roast or beef shin/shank also do well with long, slow cooking. Avoid very lean cuts like sirloin; they can turn dry and stringy.
What size slow cooker do I need?
A 5- to 6-quart slow cooker is perfect for this quantity. If yours is smaller, you can reduce the recipe by about one-third, or cook the full recipe but brown and cook in two batches.
Can I halve the recipe?
Yes. Halve all the ingredients and use a smaller slow cooker if you have one. If not, your stew will just sit in a slightly larger pot; itās fine. Just keep an eye on the liquid level; if it seems to be evaporating more quickly, you can top up with a bit more broth.
Calories
650
% Daily Value*
Total Fat 40g51%
Saturated Fat 14g70%
Trans Fat 0g
Cholesterol 150mg50%
Sodium 900mg39%
Total Carbohydrate 18g7%
Dietary Fiber 3g11%
Sugars 6g
Protein 48g96%
Potassium1100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
