Make this melt-in-your-mouth Beef Bourguignon in the slow cooker simmered low and slow with mushrooms and carrots for a cozy dinner idea.
Beef Bourguignon
If you’re looking for a comforting, elegant dish made in the slow cooker, you will love this timeless Slow Cooker Beef Bourguignon. Traditional recipes often call for hours of oven-braising, but making beef bourguignon in the slow cooker simplifies the process. By cooking low and slow, you achieve melt-in-your-mouth beef and a rich, deeply flavored sauce with minimal hands-on time and effort. If you want more crock pot ideas, try my slow cooker beef stew and slow cooker beef ramen.
Why This Beef Bourguignon Recipe Stands Out
Many years ago, I learned how to make this French classic in a cooking class. The magic of making beef bourguignon in a slow cooker eliminates the fuss without compromising taste. The low, slow heat ensures tender meat and allows the flavors to meld beautifully. It’s a dish that impresses with little stress!
- Comforting yet Impressive: It’s rustic and sophisticated, making it the best dinner for a cold night or special occasion.
- Convenient: This easy slow cooker beef bourguignon means you can set it and forget it. Dinner will be ready and waiting after work or kids’ activities.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free (if made with GF flour), high-protein, dairy-free
If you loved this healthy beef bourguignon recipe, don’t forget to share it with friends and leave a comment below. Tag me in your photos or videos on Instagram, TikTok, or Facebook! Bon appétit!
What is Beef Bourguignon?
Beef bourguignon, also known as boeuf bourguignon, is a classic French dish featuring tender beef simmered in a robust red wine sauce with carrots, onions, mushrooms, and aromatic herbs. Originally a peasant dish, chefs like Julia Child have elevated this hearty recipe to culinary fame.
Ingredients You’ll Need
Red wine, bacon, garlic, and herbs create a complex, savory meal that will have you coming back for seconds. See exact measurements in the recipe card below.
- Bacon adds richness, and cooking the mushrooms in a little bacon fat gives the dish delicious flavor.
- Beef Stew Meat: The best cut of meat for beef bourguignon is boneless beef chuck roast. It’s inexpensive and tough, but when it’s cooked low and slow, the results are tender and juicy.
- All-Purpose Flour: Coat the beef in flour before browning it to help create a delicious crust.
- Seasoning: Onion powder, salt, black pepper
- Vegetables: Halve or quarter crimini mushrooms, depending on their size, and cut carrots into 1-inch pieces.
- Aromatics: Shallots and garlic
- Tomato Paste deepens the flavor with its concentrated richness rather than using tomato sauce.
- Wine: Use a wine you’d enjoy drinking since the dish will have tasting notes of the wine. Authentic French beef bourguignon typically uses Burgundy or Pinot Noir, but any dry red wine you like to drink works.
- Beef Broth: The meat cooks in broth, which prevents it from drying out.
- Herbs: Hearty herbs, like fresh thyme sprigs and rosemary, hold up well during the long cooking process.
How to Make Beef Bourguignon in the Slow Cooker
The first half of this recipe is cooked in a skillet on the stove, and yes, I promise it’s worth dirtying an extra pan! Browning the beef and veggies enhances their flavor. The printable instructions are below in the recipe card.
- Cook the Bacon: Heat a skillet over medium bacon and cook the bacon until crisp. Transfer it to the slow cooker and remove all but a couple of teaspoons of bacon fat.
- Brown the Beef: Toss the meat with flour and seasoning, then brown it on all sides in the skillet. Transfer beef to the crock pot.
- Cook the Mushrooms in the bacon fat and sprinkle with salt. Once they begin to brown, add the shallots and garlic, followed by the tomato paste. Add the veggies to the slow cooker.
- Slow Cook the Beef: Pour the red wine and broth into the crockpot and stir. Lay the fresh herbs and carrots on top. Cook on low for 8 hours or high for 4 to 6 hours. Remove the herbs before serving and ladle into bowls.
Variations
- Add pearl onions to the slow cooker with the carrots.
- Try different herbs such as parsley or bay leaves.
- To make in the Instant Pot, brown the meat, bacon and vegetables as the recipe describes first then cook on high pressure for 35 to 40 minutes, until tender.
No Slow Cooker, No Problem!
Use a Dutch Oven or a heavy oven-safe pot and bake in a 375F preheated oven for 2 1/2 hours, (check to be sure it has enough liquid after 1 1/2 hours) until the meat and vegetables are tender.
Pro Tips for Perfect Beef Bourguignon
- Veggie Variations: If you dislike mushrooms or want to make the meal heartier, add parsnips or potatoes. For the mushrooms, you can substitute white button mushrooms.
- Wine Matters: Wine is a major component in this recipe, so there isn’t really a substitute for it. If you don’t want to cook with alcohol, you can replace it with extra broth. However, the end result will taste differently.
- Gluten-Free Beef Bourguignon: Use a gluten-free flour, like Cup4Cup.
- Onions: Swap shallots for red onions.
- Onion Powder: Replace it with garlic powder.
- Herbs: If you only have 1 herb, that’s fine. Use all rosemary or all thyme.
What to Serve with Beef Bourguignon
- Eat the stew with a loaf of crusty bread like French bread or baguette to soak up the broth, or serve it over mashed potatoes or egg noodles to make it more filling.
- Vegetable side dishes, try them with green beans or roasted broccoli.
Storage
Beef bourguignon is excellent for meal prep since the leftovers reheat well.
- Refrigerate leftovers for 4 days.
- Freeze it in an airtight container for 3 months.
- Reheat: Remove from freezer and thaw in the refrigerator overnight, then reheat on the stove or microwave.
FAQs
Most of the ingredients are the same, but the main difference is that beef bourguignon, which originated in France, has wine and bacon. Beef stew also contains peas and potatoes, which bourguignon typically doesn’t have.
Even though beef chuck benefits from a long cooking time, it’s still possible to overcook it. The meat will dry out, and the vegetables will be mushy. Once it’s done, don’t leave it on the “Keep Warm” setting for any longer than 2 hours.
More Beef Stew Recipes You’ll Love
Plus see more slow cooker recipes here.
Slow Cooker Beef Bourguignon Recipe
Equipment
Ingredients
- 3 slices center cut bacon, chopped
- 1 1/2 pounds chuck beef, trimmed, cut into 1-inch cubes
- 2 tablespoons all purpose flour, or gluten-free flour
- ½ teaspoon onion powder
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper
- 2 ½ cups cremini mushrooms, halved or quartered depending the size
- 1 cup shallots, chopped
- 4 cloves garlic, sliced
- ¼ cup tomato paste
- ½ cup dry red wine, *
- 1 ½ cups beef broth
- 1 ½ cups carrots, cut in 1-inch pieces
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Heat a large skillet over medium heat & render bacon until crisp. Using a slotted spoon, transfer bacon to the slow cooker and remove most of the fat (nearly all of it), reserving the rest.
- Toss beef in flour, onion powder, ¾ teaspoon salt and black pepper. Brown the beef on all sides in two batches. Transfer the beef to the slow cooker.
- Add 1 teaspoon of the reserved bacon fat, mushrooms and remaining ¼ teaspoon salt to the pan; cook until mushrooms begin to brown, 4 to 5 minutes. Add the shallots and garlic, cook until aromatic and soft; 2 to 3 minutes. Add tomato paste and stir to combine. Transfer to the slow cooker.
- Add red wine and beef stock. Stir to create a homogenous liquid. Lay fresh herbs on top followed by the carrots.*
- Cook on low 8 hours of high for 4 to 6 hours. Remove herbs before serving.
Could you do this in an instapot?
Made this about 4 times now and it’s so good. The most recent time, I cooked in the oven in a Dutch oven. I did add more liquid. That was definitely my favorite version!!!
Excellent! I’m making it for the second time today.
amazing recipe!! followed the directions exactly and it was such a great Sunday dinner dish!! one question I had was regarding the nutrition profile provided, when I entered the recipe into my fitness pal, the breakdown was completely
different?
Perhaps you used cooked beef vs raw?
Delicious! Easy to make and it’s restaurant quality . Husband loved it- as did I!
Making this today with the sub of pork tenderloin for the beef. will post and take pics when done….love all your recipes Gina and so easy to make substitutions 🙂
Thanks Teri!
This recipe was absolutely delicious! I don’t like mushrooms so I added pearl onions and served over mashed potatoes. Next time I’ll add mini potatoes and just serve with bread. Also, I cooked it on high. 😋
I am planning this recipe for Sunday dinner. I have a 6 quart crockpot, nothing smaller. Is 8 hours still too long on low? ( I don’t want to dry out the meat) Also, up to what point can I prep the day before? Thanks.
Great recipe! I doubled it (8 portions) and it turned out perfectly. The meat really was tender and falling apart. I would say it took a bit more prep than I expected, but then it’s hands off. I will know for next time and it will be easier. Served with mashed potatoes and it was very good. Will make again!
I just finished adding everything to the slow cooker! Phew! It sure is alot of steps! I’m hoping it’s really worth it. Now I’ve got 30 mins of clean-up time.
This is a great recipe! It takes a bit of prep on the front end, but it is worth it. Quick tip, I used stew meat the last time (the roast was already cut up in chunks in the store), and it worked great. Love this one!
Amazing flavors, amazing dish….but definitely NOT “easy to put together” as the featured comment indicates. Make this a wonderful weekend meal. The prep took me longer than anticipated, it well worth the work. Put this on your weekend menu, make sure to serve with mashed potatoes. Heaven!!
Made this today over mashed potatoes. Husband rated 12 out of 10!
Decent. Paired with pre-made mashed potatoes
I’ve been wanting to make this for ages, tonight was the night. It was so good, beef was so tender, mashed potatoes served with it and cauliflower and cheese sauce on the side. Will definitely make again and again.
We don’t eat bacon.What can I substitute to give it that rich flavor of bacon?
Pancetta.
Thank you to all who commented about prepping early. I cooked the bacon and browned the meat yesterday. Finished it today with all the remaining ingredients on low for 8 hours in the crockpot. I did need to make a slurry because I wanted the sauce a little thicker. Served it over mashed potatoes and made popovers. Everyone loved it.
Prepped everything the night before,put in fridge, then early am put in crockpot with wine, stock and herbs. Set low, and after a day of skiing had a wonderful dinner for all!!
You made me a hero with this great recipe! Served over basmati rice, and a glass of cabernet,perfect finish!
Great!
So good and comforting on a cold day!! Served it with mashed potatoes, will definitely make again.
Absolutely fantastic! My husband insisted I make this again in the near future. I followed the recipe exactly and used Barefoot Pinot Noir…absolute perfection.
Really good! highly recommend!
Delicious!
Aweso
W
I made it in the oven tonight, and WOW! So so delicious! Will definitely make it again and again. Thank you!
Followed the recipe exactly and it was outstanding! So rich and delicious!😋
This was AMAZING! My husband said it is now my #1 meal. I’ve been sharing with all of my family and friends saying they need to make this. 10 out of 10!!! Just bought your cookbook and can’t wait to try more!
Thanks Renee! Glad you both enjoyed it!
I made this last night and my family was thrilled with how it came out. I didn’t have shallots so I used a finely-chopped medium yellow onion, and also doubled the mushrooms. Otherwise I followed the recipe exactly and it was excellent.
Absolutely phenomenal recipe! Was blown away at the flavors of this, didn’t feel at all like we were eating a healthy WW dinner! Will be making again and again! Thank you so much! And so much better than beef stew might I add like others stated.
I am not able to use wine in the recipe. What else could I use?
You can replace it with extra broth. However, the end result will taste differently.
Try adding some sweet balsamic vinegar. Not as much as you would add wine…
.maybe half?
I would like to add (summer potatoes) the small one.
Can I do it?
Prepped everything the night before and threw it in the slow cooker in the morning. Excellent! would definitely make this again. I cooked on high one hour and then low for 6.5 hours.
Just bought alll of the ingredients to make this, and doubling it. Just curious if you or any of your followers here have ever tried making this like a roast instead of a stew? Skipping all that cubing and searing all the little bits of chuck, just leaving it whole. Any idea if that would turn out? Maybe I’ll try that next time, always like to recipes as is first time.
An easy “fancy” dinner!
Easy and good. Better than a traditional beef stew IMO.
We loved this recipe! It definitely is in my ten favorite recipes from skinny taste. I’m making it again today, it’s worth all the prep. Thanks for another great recipe!
Thanks Eva!
Amazing! Pairs nicely with some of the leftover cabernet! My house smelled wonderful as this is such an aromatic recipe.
The beef was fork tender and the flavors off the charts delicious. I served it with mashed potatoes and it was a divine meal fit for company. So glad I doubled the recipe!
This was worth the extra prep!
I’m not a fan of mushrooms… can anyone recommend a replacement?
Thanks!
I don’t like mushrooms either. I used mini carrots and at the end I put in some frozen peas.
It won’t really be what the recipe says it is, without mushrooms. Then it’s basically beef stew with wine. maybe consider cooking with the mushrooms then take them out? I used some Umami seasoning that is mushroom and onion flavored. That may replicate it. But I love mushrooms, so I did both LOL
This was absolutely delicious! ‘Ll most certainly make this again.
This was full of deep, rich flavor. The beef melted in your mouth. Paired it with mashed Yukon gold potatoes into which I added defrosted frozen peas.
Prrp tome takes a while. It took me over an hour from gathering ingredients to turning on the slow cooker. But the end result was well worth it.
This is an amazing recipe. It is SO satisfying and rich. I followed the directions exactly. I used the cabernet sauvignon Charles Shaw from Trader Joe’s. I don’t cook with wine often so I wanted something economical. I served it with the Skinnytaste buttermilk mashed potatoes. Recipe freezes nicely. Thank you Gina for the good food. Will be made again and again in my house.
This was amazing. When I imported the recipe to my WW app, it was 5 pts. Worth it.
This came out very well, but the prep time and cost make it a once in a while meal. The meat came out perfectly, and the fresh herbs are a must! I don’t know if it needs bacon, for anyone that doesn’t enjoy that ingredient.
Awesome recipe, so good!
This was really delicious. But…I tried doing it in the Instant Pot as mentioned. The sauce was too thick even after I added extra broth. I kept getting a BURN notification. I ended up using the slow cooker function and we had it the next day. I added a bag of frozen pearl onions I had, left out the mushrooms (my son doesn’t like them) and added some defrosted frozen peas at the end. Great recipe, just not suited to the Instant Pot.
Yum
There is a glitch between web page and WW app. The recipe imports as 20 points per serving ( 62 points for the Chuck). I edited it to Chuck roast and it’s now 5 per serving.
Looks delicious. I will be trying this tomorrow. Can I use a shoulder roast?
Amazing!!! So delicious! Better than a local restaurants! Husband loved it!
Perfect!
Made this for Sunday dinner today. Chef’s kiss!
Having this for Sunday dinner tomorrow. Got it all browned today. Will put in crockpot in early morning. Smells good already. Let you know how we liked it tomorrow
Excellent! I made in a Dutch oven. Added more broth and wine after 1 1/2 hours. Total cook time was 2 1/2 hours.
This was very easy to make, I will definitely be making this again!
Has anyone made this without bacon? I just don’t care for the taste of any bacon.
So so good!! Made it exactly as the recipe was written, and it was perfection. Be sure to use the fresh herbs.
Delicious! This is sooooo good. I’ll be making this often. No way to compare taste with yours but mine looks very similar to the photo on your page. Thank you for sharing.
Very very tasty! A bit time consuming to put together but so worth it!
Would a tri tip roast work for the meat?
I think it would be too lean.
Excellent and worth the prep. I have a question – what do you do with the crisped up bacon from the first step? I added it back into the slow cooker at the very end of cooking cause it seemed a waste not to do that.
Step 1 says you put the cooked bacon in the slow cooker.
Thank you. I missed that. 😁
The best recipe ever! Never making beef stew any other way!
So simple it’s hard to believe I made it in a crock pot!
I’ve made Beef Bourguignon the old fashioned way before, and I will never go back to that now after making this! It was SO much easier and just as tasty!
We loved this! Used a small package of baby carrots to make even easier. Also added some herbes de Provence and a couple of bay leaves. We lived in France and can attest c’est bonne!
Will rate it after it’s done. On hour three of high in crockpot and it is not thickening. Help! Also had to use dried herbs instead of sprigs. Hope I got the quantities right. Smells amazing.
How much dried herbs did you use?
1/2 teaspoon for one sprig fresh
Made it, without the carrots (hubby can’t stand them). Two days hubby said “sure hope you remembered how you made this, gotta be the best beef dish I had in a long time”. So yes, I’ve added this to my make again in the near future. Thank you for sharing this recipe, as well as all your other yummy’s.
YAY!!
I’ve loved your recipes for years and this one wasn’t an exception. My only ingredient modifications were that I used about 2.5 lbs of grass fed beef, dried Italian seasoning, and cooked it in my Dutch oven in the oven. I cut my beef pieces a little under an 1″ because I’m paranoid. It only took about an 2 hours. It’s delicious!!
Delicious!! So tasty and easy! Thank you Gina for another great recipe!
Perfect dinner for a snowy night! Easy to make and so delicious. Hardest part was waiting the 8hrs for the slow cooker, but so worth it!
This was incredible!!! The flavors were gorgeous and the slow cooker made it easier than the classic.
Millionth time making a Skinnytaste recipe. First time reviewing because this is one of the best things I’ve ever eaten in my life. YUM!
Thanks Jennifer!
Really good dish. I left out the garlic but otherwise used all the ingredients. It took more than 4 hours on high in the slow cooker for my beef to tenderize fully.
Family not a fan of mushrooms so I used white button and quartered them. Easy to pick out and put in MY bowl. Used dried herbs, since I didn’t have fresh. Served over mashed potatoes. Crockpot on high for 3 hours and low for 1 hour. Delicious!
Rich, satisfying, and delicious!
So rich and decadent—definitely nothing “skinny”-tasting about it! Made recipe exactly as written, using a “2 Buck Chuck” Merlot, and served it with mashed potatoes and sweet/smoky seasoned green beans. I do have 2 minor “complaints”… 1. There should need a warning: “You may regret not doubling this recipe” and 2. The WW pts show as 3 per serving, but when opened in the WW app, the recipe shows as 5pts. I happily devoured those 2 missing points, but I would appreciate the points being corrected for future reference.
This was just delicious. Definitely much TLC goes into this. I slow cooked for 8 hours and served it the next night over cut up small boiled Yukon potatoes. I prepared the potatoes tossed in melted butter with parsley s/p garlic powder and thyme.
Delicious! 12/10 Used exact recipe except I had to use 2 more slices of bacon to marinate the mushrooms 😉 Prep time for me was long, 1 1/2 hours but was ready in under 4 (3 hours high, 1 hour low). Family loved it!!! Thx again Gina !
I am a big fan of your recipes because they are always enjoyable to make and delicious. This has got to be my favorite of yours! It tastes so special. I served it with your skinny buttermilk mashed potatoes. We will definitely be making this again – next time for guests. Thank you!
Glad you enjoyed it Nancy!
Is there a substitute that you can suggest for mushrooms? My household does not care for them.
I was wondering the same thing. I can’t think of anything off the top of my head.
Just skip them. This recipe is very similar to mine. I use all the same ingredients except mushrooms and bacon. Still turns out great
Superb recipe .. 100 %. Amazing .. my only bad thing to mention is the prep time . But oh so worth it . I did add a cup of chopped parsnips to the recipe .
I followed the recipe and exactly as written and it turned out wonderful!
Fantastic!
I was so unsure if my family would like this. They loved it! I used canned mushrooms and my garden onions. That’s what I had on hand and it still came out wonderful! Thank you Gina for this delicious recipe.
Comforting and impressive. My eyes were on fire after chopping a cup of shallots but worth it! My house smelled amazing throughout the day. This one is perfect!! Served with your garlic mashed potatoes. Thanks Gina!
Delicious!! My chuck was larger than suggested- 2 pounds and I left out mushrooms (husband doesn’t like them). We had plenty of delicious ‘broth’. I added 4 bay leaves and dried thyme – great taste! Served over mashed potatoes! I will put carrots farther into the crock pot without having them sit on the bottom- would like them a bit more tender. I cooked it on low exactly 8 hours.
So good- thank you Gina!
This did not taste skinny to me!! Loved by my husband, 10 year old and 7 year old. “We don’t like it… I we love it”
Perfect!
Made this tonight, and we all LOVED it! Delicious.
Made this for my family tonight. Everyone from ages 7 to 70 really liked it! I served it over mashed potatoes with a salad on the side. Very hearty and tasty. Will certainly. make again. Followed recipe exactly but doubled in the slow cooker. 10/10! Thanks Gina!
This is delish! I made it in the slow cooker on high for 5 hours. It came out perfect! I added a bit more wine than the recipe called for. Made the mashed potatoes with buttermilk to go with it, and we loved them too!
Wonderful! So nice to prep ahead and have a fabulous meal ready for dinner! Followed the recipe and served over mashed potatoes
Delicious but please update the prep time, 15 minutes is more like an hour and a half!
Incredible!! Just made this for my family, doubled the batch for several meals and made exactly as written and it is so so delicious. Approved by my 11yo and 8yo daughters as well! Will definitely make it into the regular rotation, thank you!
This was outstanding. I cut the recipe in 1/2 for the two of us and we still have leftovers. I made it in the dutch oven because my slow cooker was otherwise engaged. Cooked it for two hours at 350. I might add a dash of red wine vinegar next time for a touch of extra acidic flavor.
This was THE BEST thing I’ve ever made. I don’t have a slow cooker so did it in the oven. I needed to add a little more liquid but omg I’m obsessed and will be making it again this week!
Oh! My! Goodness! This meal was sooooo delicious! I cook 75-80 percent Skinnytaste dinners and this one has to be in the top 5. Easy to put together and then hands off until dinner, you can’t beat the crockpot! The only negative is that it was so delicious I had to have seconds! 😁. Definitely a keeper!
awesome!
Looks Absolutely Delicious To Eat For Dinner 🍽 Tonight Or Any Day Of The Week Absolutely Delicious Meal For The Holidays Or Any Day Of The Week!!!
DELICIOUS! I might’ve added a tad more wine. Since my slow cooker left with my last child to leave home, I cooked it in my oven. It was so good, definitely making it again.
Gina- another awesome recipe!!
Husband and picky toddler approved! Absolutely perfect for the freezing temperatures we are experiencing right now in NY! Thanks!!
Made this tonight & my husband RAVED about it. Made the recipe exactly as is & wouldn’t change a thing. Delicious.
Terrific! Fed three generations last one teenager all loved it. Made a great sauce too. Trying to watch calories eat healthy and keep everyone happy.
This recipe is DELICIOUS! I made it exactly as written (I made it in a dutch over rather than the slow cooker) and just added a few more carrots and mushrooms. I served it with wide egg noodles for my family and I had mine over bulger. We will definitely make this again.
Excellent flavors. Perfect for a cold night. I made with mashed potatoes and salad as side. This dish is dinner party worthy. Is a bit labor intensive but well worth it!
Delicious!!! I will save and make over and over again.
Can I prep this the night before and let it sit in my fridge so that I can put it first thing in the morning?
We had beef bourguingnon for Christmas dinner. My Mum’s recipe from years ago, which calls for marinating the meet in red wine for 24 hrs before cooking, so I’m thinking yes. Will make it even more delicious in my opinion 🙂
Can’t wait to try this recipe
Loved this! And so did my husband. I did make a slurry at the end to thicken the sauce.
Can you make on InstaPot? If so can you share the cooking time
It’s in the Variations section on the webpage.
Based on other reviews I’m thinking maybe I didn’t do something right but I did follow the recipe, without modifications. The meat was very tender and the mushrooms & carrots were cooked to perfection but that deep rich flavor was definitely missing. Maybe I should’ve thickened the sauce? Just too much work for it to be worth making again. Gina has many other great recipes that I will choose instead.
I made this last night for 8 people and it was a hit!! I used gluten free flour as my husband has celiac disease. The only suggestion he made was to serve it next time in bowls so he can get more of the sauce. I made mashed potatoes and a salad and many came back for seconds.
New here!! I was looking for gluten free recipes and found your website! I made this yesterday and it was so delicious! 😋 At my husband’s first bite, he looked at me and said this is good! 💯 That’s a recipe to keep!
Looking forward to many more recipes!
I made this on the stove and it turnout Amazing!
I didn’t have mushrooms. Great recipe for those COLD winter nights.
Thanks!
Patti (Calif)
This was very good! Super easy to make which is surprising by how robust the flavor is. Had it with a baguette and veggies. Definitely want to try mashed potato next time. Super yummy comfort food. Might have went a little overboard on the sprig of rosemary which made it a little overpowering but lesson learned!
Excellent!! Perfect for a cold wintry night! I served with noodles!! Great WW recipe! Thanks Gina!
Could this be done an instant pot?
Sure 1 hr would work
My slow cooker advises putting all root vegetables on the bottom. Will the carrots cook completely if they are put on top? I’m wondering if putting the carrots on the bottom would lead to mushy carrots. Thanks! Sounds delicious!
They will get mushier for sure.
Just made this and it’s delicious!! Followed the recipe minus the fresh herbs because we didn’t have them on hand but otherwise it was perfect. Thank you for another hit!
Love this recipe. I never have wine, so I sub in a splash of Worcestershire sauce and red wine vinegar.
If using a heavy pot in the oven, do I cover it?
yes
Looks like a great recipe.
Question: If one uses the little onions, can you use the frozen kind and just throw in? Or defrost then add?
Silly question and I’m sorry to ask: my husband can’t eat tomatoes. Can you think of any substitution for the tomato paste? Thank you!
Tough one! Not sure, if anyone can help her chime in!
Maybe try pumpkin puree instead? Not the same flavor, but similar consistency, and will have that slight thickening property.
I am following a keto diet. When it says “or gluten free flour” is almond flour ok? will it work? and thank you for all your wonderful recipes and books!
I have not tried with almond flour, I used an all purpose gluten free flour mix.
Thank you Gina, I’ll try and let you know how it turned out w/the almond flour.
Can I use Sirloin roast for the beef?
I wouldn’t, I think it would come out tough.
Can I use dried herbs in place of fresh?
Can potatoes be substituted for the mushrooms? I do not like mushrooms and never cook with them or eat them.
Sure
What could I use instead of wine? Thank you!
You can make delicious braised beef dishes without wine, but a bourguignon is pretty specifically beef braised in wine. Make my other beef stew recipe with or replace it with stock for beef stew without the alcohol.
You mention you can add pearl onions. How much? And add frozen or defrosted?
Tks
Add 1 cup frozen if you wish
What can you use instead of bacon? We don’t eat pork. Thanks!!
Use a turkey bacon, something smokey.
Will it still be good if I leave out the mushrooms and bacon? I know the bacon flavors the mushrooms, but we are not a mushroom loving house. (but we love wine LOL)
I dont know since I didn’t test it without. If you try it let us know.
What can I use instead of pork, bacon? I don’t eat pork.
Thank you.
there is a fabulous Chicken Bacon. You have to buy online . Alfresco uncured chicken bacon. It is shelf stable. 35 cal for 2 slices and 1 point. can be a tricky to find. i usually have to buy a volume of it. it tastes just like bacon. I will eat bacon out but don’t cook it at home. Love it.
Quick and easy to prep, smelled amazing as it cooked and tastes delicious!
Can I substitute sirloin steak tips for the stew meat?
No, it will be too tough.
Weird question, but is it possible to make this with pork, instead of beef? Or do you have a pork recipe that is similar? I don’t eat red meat, but the other flavors of this sound terrific.
please clarify: Cook on low 8 hours of high for 4 to 6 hours?
It’s pretty hard to mess up. You can do either, as the beef is tender.
I think the “of” is a typo in the cooking time instructions. Should it read “or”?
I will fix, thank you!
I think she meant “or” as in cook 8 hours on high OR 4 to 6 low. I’ve alerted her to several typos. I think she read your question not realizing you were quoting her directions!
Sorry one or the other!
I made this tonight and it was so good!
Looks amazing! Silly question, I know, but would you make any major adjustments if you were to leave out the mushrooms? Aside from more carrots?
Maybe add 1 cup pearl onions
Great idea, thanks!
Excellent!!! By far my favorite Skinnytaste recipe!