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Vegan Beef Bourguignon Recipe from the Slow Cooker is a must-make. It has a rich broth and is packed with healthy vegetables such as mushrooms and carrots. So simple, and you'll be amazed how hearty this dish is!
Julia Child taught us 'every day cooks' how to cook Beef Bourguignon in the 60's in her book "Mastering the Art of French Cooking."
I would love to try many of her recipes and try to make them vegan. So, why not start with the classic Beef Bourguignon!
No beef necessary! Meatless recipes are the only way to go.
The richness of the juices is what I think puts this recipe over the top. It's actually a super rich and thick vegetable stew but with plant-based crumbles.
I know beef Bourguignon is not a typical meal in America. Stew is usually as close as we come to it. But the richness of this recipe is like no other.
And I think it is because people are intimidated by the process and maybe the name.
But I promise you, this vegan version of a beef bourguignon recipe is quite simple to make.
Table of Contents
Chefs tips
- The key to making such a classic French dish plant-based is to mimic as many flavors as possible.
- I'm doing that by sticking with all the main ingredients sans beef, of course. I am even adding the burgundy wine, and I highly recommend it. It doesn't need to be expensive but it must taste good.
- Any dry red wine may be used but Burgundy is traditional.
- Another thing about Julia Child was her humor. She said, ‘I enjoy cooking with wine. Sometimes I even put it in the food I’m cooking.’
- You need to use a plant-based 'beef' product that does not need pre-browning. I use Gardein because I just happen to really like it. it's in the freezer section.
- This makes a lot and you can cut this recipe in half.
- It doesn't keep well so make what you need to eat. The texture of the tips changes back to vegetables after a couple of days in the broth. So eat up.
- Sometimes I cut the cubes in half before adding to the crockpot but you don't need to. It depends on how many people you are serving and if you'd like it to go around more evenly. For six I'd cut them in half.
- Pre-sautéing aromatic vegetables like mushrooms, carrots, onions, and garlic, and then briefly cook together with dairy-free butter and flour creates a savory depth and thicker consistency for this stew.
- The meaty texture and flavors in this vegan version come from a combination of using mushrooms, vegan beef substitute, and a little bit of liquid smoke.
- This Vegan French recipe gets its deep flavors by simmering for hours. So your best friend is a slow cooker, which makes the majority of the cooking time pretty much hands-off.
- I told you that this recipe would be easy and straightforward!
Ingredients
- Gardein Homestyle Beefless Tips - added for texture and nutrients. I connected to amazon here so you can see what the package looks like.
- Extra virgin olive oil - added to soften the onions and carrots.
- Dairy-free butter - you just need a little to create the base of the sauce for thickening.
- Yellow onion - when first sauteed, it releases a delicious sweetness that will carry throughout this stew.
- Carrots - adds a lovely sweet contrast with the acidity of the tomatoes.
- Mushrooms - added for a meaty texture and savory taste in this Vegan Beef Bourguignon. You can use both cremini or portobello mushrooms.
- Garlic - when sauteed for a couple of minutes, it releases its pleasant mild pungent aroma, adding incredible flavor to the base of the stew.
- Flour - is added to thicken the sauce.
- Vegetable broth, low sodium if you choose - added as the primary liquid of this hearty stew in which to simmer the rest of the ingredients.
- Water—is added for enough liquid.
- Liquid smoke - adds some hickory flavor and great taste.
- Tomato paste - is for a deep rich tomato flavor.
- Burgundy wine - added as an essential ingredient. It will enhance and concentrate the flavors and really stand out in this stew. If possible, go for a dry, fruity red wine similar to the kind produced in Burgundy.
- Thyme and Bay leaf - these are two traditional herbs that are usually part of the blend or "bouquet garni" to flavor this dish. They both enhance and balance the other flavor characters in the stew.
Instructions
- Heat the oil and a large skillet.
- Add the onion, carrots, and mushrooms and saute for about 10 to 15 minutes.
- Then add one tablespoon dairy-free butter.
- Next comes the garlic and cook another minute.
- Add flour and stir to coat everything and cook for another minute. Make sure the flour has been worked all the way in and does not show any dry white flour.
- Add all of the ingredients from the skillet to the slow cooker.
- Stir in the broth, water, liquid smoke, tomato paste, wine, bay leaf, thyme, and salt.
- Add the plant based beef and stir.
- Cook on low for 6 to 8 hours.
- Serve by itself or with noodles, potatoes, or rice. Whatever is your heart's desire.
The simple steps will take you all the way to the crockpot. Satisfying with rich flavors the whole family will love.
I am very happy with the results and hope you will love this one too!
Side dishes for beef Bourguignon
- I can't stress enough how flavorful the finished broth/sauce it. That means a crusty bread is perfect for dunking. Something that you can break off and dip like this Vegan Bread Recipe.
- A cool fresh leat salad complements this feast perfectly.
- Serve on top of mashed potatoes (as in the photos on this page) or over rice (white or brown) or noodles.
Vegan Beef Bourguignon Slow Cooker is such a special dinner. It is incredibly satisfying with rich flavors the whole family will love. And I can even say, a great crockpot stew.
Slow Cooker Dinners
A classic recipe made even easier is Vegan Chickpea Curry.
Navy Bean Soup is a true classic that makes the whole family happy.
Can you Freeze Beef Bourguignon
- Only if you use homemade seitan. The Gardein tips do not keep well in the liquid. The tips texture reverts back to vegetables.
- IF FREEZING:
- Let cool to room temperature.
- Package in rigid sided containers.
- TO PREPARE AFTER FREEZING:
- Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
- The Night of Serving:
- Put all in a large pan or skillet and heat through.
- Ready to serve.
If you take a photo of your vegan beef Bourguignon recipe, follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
📋 Recipe
Vegan Beef Bourguignon Recipe - Slow Cooker
Ginny McMeans
Vegan Beef Bourguignon Slow Cooker is rich with taste, mushrooms, carrots and made in the crock pot.
4.59 from 48 votes
Print Save
Prep Time 30 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 30 minutes mins
Course Main Dish
Cuisine Slow Cooker, Vegan
Servings 6 Servings
Calories 316 kcal
Ingredients
- 18 ounces Gardein Homestyle Beefless Tips - that is 2 bags 9 oz. each, this is not a sponsored post I just happen to use Gardein because I like it so much
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dairy-free butter
- 1 cup yellow onion, diced
- 16 ounces sliced mushrooms
- 12 ounces carrots, sliced
- 2 cloves garlic, diced small
- 2 tablespoons flour
- 3 ½ cups vegetable broth - low sodium if you'd like to cut the salt
- ½ cup water
- 1 teaspoon liquid smoke
- 2 tablespoons tomato paste
- 1 cup good burgundy wine
- ½ teaspoon thyme
- 1 bay leaf
- 1 teaspoon salt
Instructions
Heat the oil and a large skillet.
Add the mushrooms, onion and carrot and saute about 10 to 15 minutes or until the onions come out translucent.
Add 1 tablespoon dairy-free butter. Add the garlic and cook another minute.
Add flour and stir to coat everything and cook for another minute. Make sure the flour have been worked all the way in and does not show any dry flour.
Add all of the ingredients from the skillet to the slow cooker.
Stir in the broth, water, liquid smoke, tomato paste, wine, bay leaf, thyme and salt.
Add the meatless tips and stir.
Cook on low for 6 to 8 hours.
Serve by itself or with noodles, potatoes or rice. Whatever is your hearts desire.
Video
Notes
Can you freeze this recipe?
Only if you use homemade seitan. The Gardein tips do not keep well in the liquid. The tips texture reverts back to vegetables.
Nutrition
Serving: 12OuncesCalories: 316kcalCarbohydrates: 28gProtein: 18gFat: 12gSaturated Fat: 2gCholesterol: 4mgSodium: 977mgPotassium: 849mgFiber: 8gSugar: 8gVitamin A: 9567IUVitamin C: 12mgCalcium: 148mgIron: 3mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Veronica from Costa Mesa
Thank you for this recipe! I made it for Christmas dinner. Vegan family of 4, with some extended family trying to venture into veganism. Even our very picky 1 year old loved it! The meat eaters cannot tell the different with traditional beef bourguignon.
Ginny McMeans
Wow, that is so great Veronica. I love it when non-vegans try my recipes and love them. Thank you for being so brave, with a new recipe, on such a special day. I really appreciate it.!
Abby
I just made this for the 3rd time. I love it so much! It's so hearty without being heavy. Delicious!
Ginny McMeans
That is so great Abby! I need to make it again too. Thanks so much for letting me know. 🙂
Anne Flagler
What is Gardein Homestyle Beefless Tips? I have never heard of them. Is there a substitute?
The recipe sounds GREAT!Ginny McMeans
Hi Anne! It is a vegan beef substitute for cubed boneless beef chuck that is found in the freezer section of most grocery stores. The flavors are really good 🙂
Fran Read
Just tried this for the first time. My family is vegetarian, and my niece is vegan.
It was absolutely wonderful! The whole family loved it, and I will most certainly make it again. My only variation was to thickened the gravy a bit.
Thanks for the great recipe!
Ginny McMeans
That makes me feel great Fran. It has been a while since I made that and I need to again while it is still cold out. You are very welcome too! 🙂
Rie
Did I mention it was a LONG day at work?.......Just noticed the link to the dried thyme.......Sorry!!! (Have a laugh on me...teehee)
Ginny McMeans
I do that too Rie! Thanks for your support and it is so nice of you to make a meal for your BFF. It really is good! 🙂
Louise Smith
We have carnivores, vegetarians and vegans in our family. So this Christmas while two of my nieces took care of the carnivores, my vegan niece made a vegan lasagne and I found your beef bourguignon - slow cooker recipe online. I am vegetarian and have been looking for new tastes. This is a fabulous recipe; easy to make; and delicious to eat. It's so nice to find a recipe that I can use for special occasions. Everyone tried it and loved it. I will certainly be making this again. It is definitely a keeper! Thank you so much.
Ginny McMeans
You don't know how good that makes me feel Louise! Thank you so much for letting me know. I wish everyone could find it like you did. It is one of my favorites. 🙂
Tamsin
I am making this now and the broth taste divine..... I can't wait until it is done. The only thing I did wrong was to add the mushrooms in with all the ingredients. I hope it still turns out okay.... 4 more hours to go to see how it turns out....
Ginny McMeans
How did it go Tamsin? I have cooked mushrooms in the slow cooker before and I think it should have been okay. Not sure about the length of time though.
Danielle Shea
I made this recipe last night and it was possibly the best thing I've ever had! What a hit with the family, kids and adults alike. I thought I made enough to freeze leftovers, but we devoured the whole thing! Thank you so much for this recipe.
Ginny McMeans
Love love love you Danielle! Thank you so much for telling me. P.S. It's one of my favorites too 🙂
Karen
I am so happy I found your beef bourguignon slow cooker recipe. This is a fabulous recipe, it was easy to make and delicious. Everyone in our family loved it. Everyone tried it and loved it. Thanks for such a great recipe.Stacie
I am not a wine drinker. Can you tell my what brand of wine would be great in this recipe? I can't wait to make this. It looks delicious!
Ginny McMeans
Thank you so much, Stacie! You're going to be amazed at how good the flavor is. I don't mean it has to be from France or expensive. It should just be a dry red wine that you like. So since you don't drink wine I will do my best. I'm trying to keep you in the less expensive bottles and there are some good ones. I just can't tell you the names since I'm not in the wine aisle. Go to the wine section and find the Burgundy wines (I think Zinfendal will work well too, they'll be right next to the Burgundy's). I am saying to stay around the $8 to $10 bottles to be safe. Probably a California wine or New York or Australia. I am guessing Chateau St Michelle or Cupcake - there should be a variety for you to choose from.
Christine
Thank you for this yummy recipe, my whole family loved it : )Ginny McMeans
You are so welcome Christine and I'm so glad!
Middle Riggi
Ginny,
Is the "beef tip" frozen when p!aced in the slow cooker?????
Thank you for all of your work on our behalf.
Sincerely,
Michele Riggi
Virtual hugsGinny McMeans
Yes, It is frozen Michele. You are very kind and thank you for checking out my recipes.
Lori Maddox
This was sooo delicious! Will be making again!Lillian M.
I made this last night for dinner and it was PHENOMENAL!! My husband and I decided that it has earned a place on our meal rotation 🙂 We have been vegan since April, and this recipe was one of the most delicious things we’ve tried in months! (We had it over mashed potatoes). Thank you for the wonderful recipe!!Ginny McMeans
That is wonderful Lillian! I am so happy you found the recipe and thanks for all your kind words.
Korina
Am I able to do the slow cooker on high? If so, how long would you suggest?
Ginny McMeans
Yes Korina! Cook on high from 3 to 4 hours.
Rachael
Delicious! It was so easy and rich. Thanks for the delicious recipe. Good main dishes like this are really hard to find.Dianne
This really made our Christmas special. A definite keeper for a satisfying and tasty dinner!Stacey
Hello! I have it in the crockpot now. Will it thicken up as it is quite liquidy?
Ginny McMeans
Great Stacey! Yes, it does thicken some but check it when it's nearer the end of cooking. It isn't a real thick sauce and also goes well on rice. If you'd like a thicker gravy then when it gets nearer the end (about an hour before finishing) put some (1/4 cup) of the gravy in a small bowl and while it is hot mix in a tablespoon or two of flour. Mix it really well and place back in the pot. Stir and let it finish cooking - this will cause the sauce to thicken a bit.
Erin
Can you please clarify when the mushrooms are added to the crockpot.
Your first set of instructions says to sauté mushrooms and add to the crockpot an hour before serving and further down the other instructions says to sauté all veggies together and add to crockpot in the beginning of the 6-8 hours.Ginny McMeans
Very sorry Erin, The recipe card is correct. When I updated the recipe from 2012 I missed fixing the body of the copy. Thanks for the heads up. I will fix it now.
Lynn
Can I use more broth instead of wine?
Jeni
Can I make this in a Dutch oven instead? If so and what temp and for how long? Thank you.
Ginny McMeans
I'm sure this could be done in a Dutch oven but I have not tried it so I'm not positive what time and temp. If you give it a try, please let us know how it turns out.
