Slow Cooker Beef Bourguignon Recipe
User Reviews
5
Slow Cooker Beef Bourguignon Recipe
Description
The recipe begins with rendering chopped center-cut bacon in a skillet, then browning seasoned beef cubes dusted with flour and onion powder. Mushrooms, shallots, and garlic are sautéed with tomato paste and combined with red wine and beef broth to build a robust sauce. Fresh thyme and rosemary sprigs add herbal notes.
All components are transferred to a slow cooker and cooked on low for eight hours or high for four to six hours, allowing the beef to become tender and the flavors to develop fully. The dish finishes with softened carrots and a complex sauce integrating wine and bacon essence.
Beef Bourguignon pairs well with crusty bread, mashed potatoes, or noodles to soak up the sauce. Herbs are removed before serving to keep the texture smooth. The recipe serves about five cups.
The notes suggest suitable red wines such as merlot, pinot noir, or cabernet sauvignon, and provide an alternate cooking method using a Dutch oven and conventional oven for those without a slow cooker.
Ingredients
- 3 lices Bacon chopped, center cut
- 1 1/2 pounds chuck beef (trimmed, cut into 1-inch cubes)
- 2 tablespoons all-purpose flour or gluten-free flour
- ½ teaspoon onion powder
- 1 teaspoon kosher salt (divided)
- ½ teaspoon black pepper
- 2 ½ cups cremini mushrooms (halved or quartered depending the size)
- 1 cup shallot chopped
- 4 cloves garlic (sliced)
- ¼ cup tomato paste
- ½ cup red wine dry
- 1 ½ cups beef broth
- 1 ½ cups carrot cut in 1-inch pieces
- 2 thyme sprigs, fresh
- 2 rosemary sprigs, fresh
Instructions
- Heat a large skillet over medium heat & render bacon until crisp. Using a slotted spoon, transfer bacon to the slow cooker and remove most of the fat (nearly all of it), reserving the rest.
- Toss beef in flour, onion powder, ¾ teaspoon salt and black pepper. Brown the beef on all sides in two batches. Transfer the beef to the slow cooker.
- Add 1 teaspoon of the reserved bacon fat, mushrooms and remaining ¼ teaspoon salt to the pan; cook until mushrooms begin to brown, 4 to 5 minutes. Add the shallots and garlic, cook until aromatic and soft; 2 to 3 minutes. Add tomato paste and stir to combine. Transfer to the slow cooker.
- Add red wine and beef stock. Stir to create a homogenous liquid. Lay fresh herbs on top followed by the carrots.*
- Cook on low 8 hours of high for 4 to 6 hours. Remove herbs before serving.
Notes
- Choose a dry red wine like merlot, pinot noir, or cabernet sauvignon for flavor; cooking wine can be used but will affect taste.
- The recipe yields approximately five cups of stew.
- For those without a slow cooker, the dish can be baked in a preheated 375°F oven in a heavy, oven-safe pot for 2.5 hours, checking liquid levels after 1.5 hours to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 1¼ cups | |
| Calories | 371kcal | 19% |
| Carbohydrates | 21.5g | 7% |
| Protein | 42g | 84% |
| Fat | 11.5g | 18% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 105.5mg | 35% |
| Sodium | 936mg | 39% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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