Prize-Winning Boeuf Bourguignon with Slow Cooker Option
Prep time
Cook time
Total time
This recipe was shared with us by the author from Levana Cooks Dairy-Free!.
Recipe type: Entree
Cuisine: French
Serves: 8 servings
  • 4 pounds beef shoulder, cut into 2-inch cubes for stew
  • 3 tablespoons extra virgin olive oil
  • 6 cloves garlic, peeled
  • 2 cups burgundy or other dry red wine
  • ¼ cup crème de cassis (liquor stores)
  • 2 large tomatoes, diced
  • 1 tablespoon coarsely ground black pepper
  • 6 bay leaves or 1 teaspoon ground bay leaf
  • 4 sprigs fresh thyme, leaves only
  • 2 pounds very thin carrots (not baby carrots please!), scrubbed and cut in 2 inch sections
  • 2 dozens very small potatoes, scrubbed
  • 2 dozen pearl onions, peeled and left whole (frozen is okay: no peeling necessary)
  • Salt, as needed
Crockpot Directions
  1. Layer all of the ingredients, except salt, in a 6 quart crockpot, in the order they were given.
  2. Set the slow cooker on low in the morning, and let it cook for 10 to 12 hours.
  3. Taste, and season with salt, if needed.
Stovetop Directions
  1. Place the beef, oil, and 6 cups of water in a heavy wide bottom pot. Bring it to a boil. Reduce the heat to medium-low, cover and cook for 2 hours.
  2. Add the garlic, wine, cassis, tomatoes, pepper, and bay leaves, and cook or 30 more minutes.
  3. Add the thyme, carrots, potatoes, and onions and cook 30 more minutes.
  4. The meat should be fork-tender.
  5. Taste, and season with salt, if needed.
To Serve
  1. Transfer the meat and all vegetables onto a serving dish with a slotted spoon.
  2. If the liquid left in the pot is too thin, reduce it in a pot over high heat until thickened to the consistency of maple syrup.
  3. Pour the reduced liquid over the whole dish, and serve hot.
Mushroom Option: Once the dish is cooked, optionally sauté 1 pound of mushrooms in 1 tablespoon olive oil until soft and cooked. Add to the boeuf bourguignon.
Bacon Option: This is another great addition to boeuf bourguignon. It's typically used as a garnish. Cook a few slices of bacon and crumble into the dish when it is almost done cooking.
Nutrition Information
Serving size: ⅛ recipe Calories: 577 Fat: 21.5g Saturated fat: 5.8g Carbohydrates: 37.4g Sugar: 11.7g Sodium: 241mg Fiber: 6.5g Protein: 47.7g
Recipe by Go Dairy Free at