A Tangy Shrimp Beef Bourguignon Recipe That Will Impress Everyone

Say hello to a bold twist on a classic comfort dish—Tangy Shrimp Beef Bourguignon. This recipe brings together tender chunks of beef and juicy shrimp in a rich, tangy sauce made entirely without wine, bacon, or any alcohol-based ingredients. Instead, we use flavorful alternatives like beef broth, Worcestershire sauce, tomato paste, and a splash of pomegranate juice to create depth and brightness.

Traditional bourguignon recipes often rely on red wine for richness, but our version proves you can achieve that same deep flavor with family-friendly, non-alcoholic options. It’s perfect for home cooks who want a hearty, elevated meal without complicated ingredients. Plus, the shrimp adds a surprising surf-and-turf twist that balances the beef’s richness beautifully.

Whether you’re planning a cozy night in or a dinner party, this dish is a flavorful showstopper. Throughout this blog, we’ll guide you step-by-step—from ingredients to prep, tips, storage, and more—so you can enjoy this comforting and creative dish with confidence.

Why You’ll Love This Tangy Shrimp Beef Bourguignon

There are plenty of reasons to make this Shrimp Beef Bourguignon your new go-to dinner recipe. First, it’s completely alcohol- and pork-free, making it family-friendly and perfect for those with dietary restrictions. You’ll still get all the rich, savory flavor thanks to a clever mix of beef broth, tomato paste, Worcestershire sauce, and pomegranate juice.

Second, the shrimp adds something special. Its light, slightly sweet flavor pairs perfectly with the deep richness of the beef, giving this stew a unique twist without complicating the cooking process. It’s a dish that feels familiar yet exciting at the same time.

Third, it’s easy to make with simple, everyday ingredients. No fancy equipment or rare items required—just one pot and a handful of staples from your pantry or fridge. And once it’s done simmering, the result is a beautifully balanced dish that’s hearty, flavorful, and satisfying.

Whether served over mashed potatoes, noodles, or crusty bread, this dish delivers comfort and elegance in every bite. It’s a great option for busy weeknights, make-ahead meals, or impressing your guests at the dinner table.

What You’ll Need

To create this irresistible Tangy Shrimp Beef Bourguignon, you’ll only need simple ingredients—many of which are likely already in your kitchen. This dish is rich in flavor, yet made with accessible, wholesome items that come together beautifully in one pot.

Here’s what you’ll need:

Proteins

• 1.5 lbs beef chuck roast, cut into 1-inch cubes – This well-marbled cut becomes melt-in-your-mouth tender after simmering.
• 1 lb raw shrimp, peeled and deveined – Use medium to large shrimp for the best texture and presentation.

Vegetables

• 1 large yellow onion, chopped
• 2 large carrots, peeled and sliced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 8 oz baby bella mushrooms, sliced – Adds earthy depth and absorbs all the rich flavors.
• 2 tablespoons tomato paste – Key to the tangy, deep base of the sauce.

Liquids & Flavor Enhancers

• 2 ½ cups low-sodium beef broth – Provides the savory base.
• ¼ cup pomegranate juice – A non-alcoholic option to mimic the brightness of red wine.
• 2 tablespoons Worcestershire sauce – Adds that essential umami kick.
• 1 tablespoon low-sodium soy sauce – Deepens the savory notes.
• 1 tablespoon balsamic vinegar – For a touch of sweetness and acidity.

Herbs & Seasonings

• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and black pepper, to taste

Thickening

• 1 tablespoon cornstarch + 2 tablespoons cold water (slurry for thickening at the end)

Optional for Serving

• Mashed potatoes, egg noodles, rice, or crusty bread.

These ingredients work harmoniously to deliver deep, satisfying flavors without needing any alcohol or pork products. With these staples in hand, you’re ready to build a one-of-a-kind stew that’s perfect for any occasion.

How to Make Tangy Shrimp Beef Bourguignon

Let’s walk through the process step-by-step. This dish may taste like it simmered all day, but you can pull it together in under 90 minutes with a little planning. Here’s how to do it:

Step 1: Sear the Beef

1. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons olive oil over medium-high heat.
2. Season the 1.5 lbs beef chuck with salt and pepper, then sear the pieces in batches until browned on all sides (about 2–3 minutes per side). Remove from the pot and set aside.

Step 2: Sauté Vegetables

3. In the same pot, add 1 chopped onion, 2 sliced carrots, 2 diced celery stalks, and 3 cloves garlic. Sauté for 4–5 minutes until softened.
4. Stir in 8 oz sliced mushrooms and cook for another 5 minutes until they begin to release their juices.

Step 3: Build the Base

5. Add 2 tablespoons tomato paste to the pot and stir for 1 minute.
6. Pour in 2½ cups beef broth, ¼ cup pomegranate juice, 2 tablespoons Worcestershire sauce, 1 tablespoon low-sodium soy sauce, and 1 tablespoon balsamic vinegar.
7. Add the browned beef back to the pot, along with 1 teaspoon thyme, 1 teaspoon rosemary, and 1 bay leaf. Bring everything to a gentle boil.

Step 4: Simmer

8. Reduce heat to low and cover. Let the stew simmer gently for 45–60 minutes, stirring occasionally, until the beef is tender.

Step 5: Add Shrimp

9. Once the beef is fork-tender, add the 1 lb raw shrimp directly into the pot. Simmer for 5–7 minutes, just until the shrimp turn pink and are cooked through.

Step 6: Thicken the Sauce

10. Mix 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl. Stir this slurry into the pot and simmer for 2–3 more minutes, or until the sauce thickens slightly.

Step 7: Serve

11. Remove the bay leaf and serve hot over mashed potatoes, egg noodles, or rice. Garnish with fresh parsley if desired.

This step-by-step guide makes it easy to prepare a comforting, flavorful stew—without wine or bacon—while still achieving all the depth and richness of the classic version.

You Must Know

Before you start cooking, there are a few key tips to know that’ll take your dish from good to unforgettable:

• Use the right beef. Chuck roast is best—it gets ultra tender without falling apart.
• Timing matters for shrimp. Add it at the end so it doesn’t overcook and turn rubbery.
• Pomegranate juice is a flavor booster. It adds a wine-like tang without any alcohol.
• No wine? No problem. Beef broth, balsamic vinegar, and Worcestershire sauce create deep flavor naturally.
• Searing = serious flavor. Browning the beef adds rich depth to the whole dish.
• Even better next day. Let it sit overnight and the flavors will deepen beautifully.

With these simple points, you’ll avoid common mistakes and elevate your Bourguignon without wine, pork, or anything you want to skip.

Perfecting the Cooking Process

Getting the cooking method right is key. Here’s how to do it perfectly:

• Brown in batches. Don’t crowd the beef when searing—give it room to caramelize.
• Layer your flavors. Cook the onions, garlic, carrots, and celery after the beef to absorb the flavor.
• Deglaze with care. Scrape up all the browned bits using broth and pomegranate juice for richness.
• Simmer low and slow. Keep it gentle so the beef becomes tender and the sauce thickens gradually.
• Add shrimp last. Just 5–7 minutes before serving is enough—don’t overcook them.
• Finish with a thickener. A quick cornstarch slurry brings everything together beautifully.

Stick to these methods and you’ll have a hearty, crowd-pleasing stew with big flavor—no wine, bacon, or shortcuts needed.

Add Your Touch

This dish is already a flavor-packed crowd-pleaser, but there are plenty of ways to personalize it:

• Spice it up. Add a pinch of red pepper flakes or a dash of hot sauce if you love heat.
• Use fresh herbs. Rosemary, thyme, and bay leaves add depth. Add parsley or dill before serving for brightness.
• Make it veggie-rich. Toss in green beans, parsnips, or sweet potatoes to change up the texture and flavor.
• Want it creamier? Stir in a bit of Greek yogurt or non-dairy cream at the end for a richer finish.
• Serve it your way. Ladle it over mashed potatoes, egg noodles, rice, or even roasted cauliflower for a low-carb option.

Feel free to get creative with this dish—it’s flexible enough to suit your tastes, dietary needs, or whatever’s in your pantry.

Storing & Reheating

One of the best parts of this dish? It stores and reheats like a dream

This comfort food classic is always a hit.

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• Fridge storage: Let it cool fully, then store in an airtight container for up to 4 days.
• Freezer-friendly: Freeze in single portions or a large container for up to 3 months. Just label and date it.
• Reheating: Warm it on the stovetop over medium-low heat until hot, or microwave in short bursts, stirring in between. If it thickens too much, just add a splash of broth or water.
• Shrimp tip: If freezing, consider adding the shrimp fresh when reheating, as shrimp texture can degrade after freezing.

With the right storage, you can enjoy this comforting meal again and again—no flavor lost.

Chef’s Helpful Tips

Get even better results with these quick, pro-level tips:

Check out another easy one-pot meal you’ll love.

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• Dry your beef before searing. Patting it dry helps it brown instead of steam.
• Cut even pieces. Uniform chunks of beef cook at the same rate, making the dish more consistent.
• Don’t rush the stew. Low and slow cooking is what gives Bourguignon its rich, developed flavor.
• Use low-sodium broth. It gives you more control over saltiness, especially with shrimp and sauces added in.
• Garnish wisely. Fresh herbs, a sprinkle of lemon zest, or a small spoon of non-dairy yogurt on top can elevate the final presentation.
• Double the batch. This dish tastes better with time, so making extra means better leftovers and less cooking later.

These simple tricks make this dish easier, tastier, and more impressive with very little effort.

FAQ

Can I make this without shrimp?
Absolutely. You can leave it out or swap with chicken or extra veggies if preferred.

Try this quick and cozy weeknight dinner idea.

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What can I use instead of pomegranate juice?
Try cranberry juice or unsweetened grape juice for a similar sweet-tart depth.

Can I make it in a slow cooker?
Yes! Sear the beef and sauté the veggies first, then transfer everything to the slow cooker. Cook on low for 6–8 hours, adding shrimp in the last 20 minutes.

How do I make it gluten-free?
Use tamari instead of soy sauce and check that your broth and Worcestershire sauce are labeled gluten-free. Thicken with cornstarch or arrowroot.

What if I don’t have mushrooms?
You can skip them or substitute with zucchini or eggplant for a similar texture.

Got more questions? Drop them in the comments! I’m happy to help you customize it to your taste and pantry.

Conclusion

This Tangy Shrimp Beef Bourguignon is a fresh, modern twist on a classic comfort dish—full of bold flavors, hearty ingredients, and family-friendly appeal. It’s proof that you don’t need wine, bacon, or anything fancy to create a deeply satisfying stew. With tender beef, perfectly cooked shrimp, and a rich, tangy sauce built from pomegranate juice, broth, and simple aromatics, every bite is warm, cozy, and unforgettable.

What makes this recipe so special is its flexibility—it works for weeknight dinners, cozy weekends, or even as a make-ahead meal for entertaining. It reheats well, can be customized to fit your taste, and doesn’t require hard-to-find ingredients. Whether you’re serving it over mashed potatoes or with a side of crusty bread, this dish is sure to become a repeat favorite.

So roll up your sleeves, grab your pot, and get cooking. Once you try this wholesome, wine-free take on Bourguignon, you’ll never go back. And don’t forget to share how it turned out—I’d love to hear your take and see how you made it your own!