Slow cooking beef chunks in red wine and broth studded with fresh herbs, aromatics, and veggies turns it melt-in-your-mouth tender. This is an easy meal that comes together with very little effort, yet presents as fancy dinner party fare. All you need is a hunk of crusty bread for dunking in the sauce.
You can adjust this recipe to suit your own taste or use ingredients you have on hand. Half a pound of sliced mushrooms, added along with the carrots, would add nice texture and flavor. Or leave out the diced onion and instead, add a bag of frozen pearl onions along with the carrots.
Slow cooker boeuf bourguignon (Burgundy beef)
6
10 minutes
8 hours and 20 minutes
8 hours and 30 minutes
5 strips bacon, chopped
3 pounds boneless beef chuck, cut to 1-inch cubes
1 onion
1 cup dry red wine
2 cups beef broth
½ cup tomato sauce
¼ cup tomato paste
¼ cup flour
3 garlic cloves, minced
3 sprigs thyme
4 carrots, sliced
1 pound red-skinned potatoes, halved or quartered if large
Chopped flat-leaf parsley for garnish
In a large skillet, cook the bacon over medium-high heat until browned and crisp, about 5 minutes. Transfer the bacon to the slow cooker.
Add the onion to the skillet and cook, stirring frequently, until softened, about 5 minutes.
Season the beef generously with salt and pepper, then add it to the skillet. Cook for about 3 minutes per side, until browned. Transfer it to the slow cooker.
Add the wine to the skillet and cook, stirring and scraping up any browned bits stuck to the bottom of the pan, until it's reduced by about half. Add the broth, tomato sauce and tomato paste. Whisk in the flour and cook for about 2 minutes more, then transfer the sauce to the slow cooker.
Add the garlic, thyme, carrots, and potatoes to the slow cooker.
Cover and cook on low for 8-10 hours or on high for 5-6 hours.
Serve hot, garnished with parsley.
