This Whole30 slow cooker beef bourguignon is an easy set it and forget recipe. It’s paleo, gluten-free and dairy-free, full of vegetables and rich in flavor. Beef bourguignon in the crockpot is made with stew meat, and is ideal for a simple weeknight dinner or meal prep recipe to use for lunches. It’s also freezer friendly, and this Whole30 beef recipe is sure to be a family favorite!
Whole30 Beef Bourguignon Ingredients
The fresh ingredients you’ll need to make this Whole30 slow cooker beef bourguignon include beef stew meat, a diced white onion, a few sliced carrots, sliced white mushrooms and pearled onions. The pearled onions can be frozen, and it’s often much easier this way to avoid having to peel the fresh pearled onions.
For the pantry ingredients or shelf stable ones, you’ll need ghee (or oil), beef broth, white wine vinegar, dijon mustard, arrowroot flour, and a few spices including bay leaf, rosemary, salt and pepper. While it’s optional, I highly recommend using a half cup of pomegranate juice as well.
Using 100% pomegranate juice (or even cranberry juice) is a really great 1:1 replacement for red wine in Whole30 and paleo cooking. Both of these juice options add a richer, deeper taste and the acidity tenderizes the meat much like red wine does.
All of these ingredients are easily available at major grocery stores, and for the pantry items, on Amazon or at a discount from Thrive Market. You can also check out my Whole30 shopping list ideas for Target, Walmart, and Fresh Thyme.
Cooking Beef Bourguignon in the Slow Cooker
This recipe is really simple to prep and cook. To get it going in your slow cooker, you’ll first melt your ghee or oil in a skillet over medium-high heat. Then sear the stew meat pieces for about 2-4 minutes on each side, depending on the size of the pieces you have. You may need to do this in two batches if you’re using a smaller skillet.
Remove the seared beef from the skillet and you’ll want to immediately transfer the beef into your slow cooker so you keep all of the juices in the slow cooker instead of on a plate. Once all of the beef has been seared, add 1 cup of beef broth into your hot pan to deglaze it, and scrape up the brown bits on the bottom. Pour that into your slow cooker as well.
Then, add all of the remaining ingredients, except for the pearled onions, arrowroot flour and water. Cover, and cook your beef bourguignon on low for 7 to 8 hours, or on high for 4 to 5 hours. 30 minutes prior to serving, mix the arrowroot and water together in a small dish to dissolve the flour.
Pour that into your slow cooker, add the pearled onions, and stir both into the liquid. Place the cover back on and let it cook for the remaining time, or until the sauce has thickened a bit and the onions are translucent.
Serving and Storing
This Whole30 slow cooker beef recipe really can be a complete meal all on it’s own and served as a stew. It’s also a really cozy and hearty recipe served over mashed potatoes or mashed cauliflower. You can also pair it with a vegetable side such as crispy roasted broccoli, a side salad or green beans.
To store your leftovers in the refrigerator, make sure it’s cooled completely first. Then you can portion it out into individual servings and keep in the fridge for 4-5 days.
If you’d like to freeze this uncooked so you can toss it into your slow cooker at a later time, you absolutely can. To do that, combine everything except ghee, broth, vinegar, juice, arrowroot and water and
store in an air tight freezer-safe container or bag for up to 4 months. Thaw in the refrigerator when you’re ready to cook. You will skip the searing step, which omits the need for the ghee. Follow cooking instructions after that step, and add the full 2 cups of broth to your slow cooker.
To freeze cooked, allow to completely cool first. Store in air-tight freezer-safe container, individual containers, or a freezer-safe bag for up to 3 months and thaw in the refrigerator. You can reheat it in the microwave or in a stock pot.
Other Whole30 Beef Slow Cooker Recipes You’ll Love:Print
- 2–2.5 pounds stew meat, or cubed beef chuck
- 2 tablespoons ghee (or olive oil)
- 1 large diced white onion (about 1.5 cups)
- 3 carrots, peeled and sliced (about 1.5 cups)
- 8 ounces sliced white mushrooms
- 2 cups beef broth, divided
- 1/4 cup white wine vinegar
- 1 tablespoons minced garlic
- 2.5 tablespoons Dijon mustard
- 1.5 teaspoons dried rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 bay leaf
- 2 tablespoons arrowroot flour
- 2 tablespoons water
- 1.5 cups pearled onions (frozen is fine)
- Optional, but encouraged: 1/2 cup 100% pomegranate juice
- Heat ghee in a large skillet over medium-high heat. While the ghee is heating, pat the beef dry and sprinkle with salt and pepper. Once the ghee is hot, place beef into the skillet in a single layer and sear on both sides, cooking about 2-4 minutes per side. Do this in batches if your pan isn’t large enough.
- Remove seared beef and place immediately in slow cooker to preserve juices. Once all beef is seared, lower heat and add 1 cup of beef broth to the skillet to deglaze the pan. Scrape the flavorful browned bits of beef off the bottom and then pour broth into the slow cooker.
- Next, add all of the ingredients to the slow cooker except for the arrowroot flour, water and pearled onions. Cover and cook on low for 7-8 hours, or high for 5-6.
- 30 minutes prior to serving, mix arrowroot flour and water in a small dish until flour is dissolved. Pour mixture into the slow cooker and stir into the sauce to thicken it. Then add the pearled onions, stir and cover for the remaining half hour, or until pearled onions are translucent and sauce has thickened.
- Serve over cauliflower mash, mashed potatoes, or on its own as a stew.
- If you’re short on time, you can skip the step of searing the beef stew pieces
- 100% cranberry juice could be used in place of pomegranate juice
Keywords: whole30 beef recipes, slow cooker, paleo recipes, gluten-free, dairy-free, whole30
- Calories: 378
- Fat: 22.3 g
- Carbohydrates: 14.6 g
- Fiber: 2.4 g
- Protein: 30 g
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