Beef Bourguignon is a classic French dish that has stood the test of time, originating from the Burgundy region of France. This hearty stew is traditionally made with beef braised in red wine, often with the addition of onions, garlic, and a bouquet of herbs. It's a dish that embodies comfort and sophistication, making it perfect for both family dinners and special occasions. Using a slow cooker simplifies the process, allowing the flavors to meld beautifully over time. This method is ideal for busy individuals who want to enjoy a gourmet meal without spending hours in the kitchen.
Beef Bourguignon pairs wonderfully with a variety of sides. Consider serving it over a bed of creamy mashed potatoes or alongside buttered egg noodles to soak up the rich sauce. A crusty French baguette is perfect for sopping up every last bit of the delicious gravy. For a lighter option, a simple green salad with a vinaigrette dressing can balance the richness of the stew. Don't forget a glass of red wine, perhaps a Pinot Noir, to complement the flavors of the dish.
Slow Cooker Beef BourguignonServings: 6
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
Salt and pepper, to taste
2 tablespoons olive oil
4 slices bacon, chopped
1 onion, chopped
2 carrots, sliced
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups red wine (such as Burgundy or Pinot Noir)
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
8 ounces mushrooms, quartered
1/4 cup all-purpose flour
2 tablespoons fresh parsley, chopped (for garnish)
Directions
Season the beef cubes with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Brown the beef in batches, transferring to the slow cooker as they are done.
In the same skillet, add the bacon and cook until crispy. Remove and add to the slow cooker.
Add the onion, carrots, and garlic to the skillet. Cook until the onion is translucent, then stir in the tomato paste.
Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then transfer to the slow cooker.
Add the beef broth, Worcestershire sauce, thyme, and bay leaves to the slow cooker. Stir to combine.
Cover and cook on low for 8 hours or until the beef is tender.
About 30 minutes before serving, add the mushrooms to the slow cooker.
To thicken the sauce, mix the flour with a bit of water to form a slurry and stir it into the slow cooker. Cook for an additional 30 minutes.
Remove bay leaves, garnish with fresh parsley, and serve.
Variations & Tips
For a gluten-free version, substitute the all-purpose flour with cornstarch or a gluten-free flour blend. If you prefer a richer sauce, add a tablespoon of butter at the end of cooking. For a different flavor profile, try adding a tablespoon of balsamic vinegar or a splash of brandy. Vegetarians can substitute the beef with hearty vegetables like eggplant or portobello mushrooms and use vegetable broth instead of beef broth.
