Slow Cooker/Crock Pot Beef Bourguignon
User Reviews
3.7
552 reviews
Good
-
Prep Time
15 mins
-
slow clook
6 hrs
-
Total Time
6 hrs 15 mins
-
Servings
6 servings
-
Calories
651 kcal
-
Course
Main Course
-
Cuisine
French
Slow Cooker/Crock Pot Beef Bourguignon
Report
Classic French Beef Bourguignon adapted for your slow cooker so you can enjoy this fabulous stew on a weeknight!
Share:
Ingredients
- 2 Tbsp olive oil
- 2 lb stewing beef cut in large chunks
- 1 tsp salt
- 1 tsp fresh cracked black pepper
- 2 Tbsp flour leave out for gluten free
- 1 bunch fresh thyme tied in a bundle (reserve some leaves for garnish)
- 1/2 cup cognac
- 2 cups beef stock or broth
- 2 cups red wine Burgundy, Cabernet Sauvignon, Pinot Noir
- 1 Tbsp (heaping)tomato paste I like the kind in the tube
- 4 cloves garlic crushed
- 1 yellow onion peeled, halved, and sliced
- 3 carrots peeled and cut in 1 inch pieces
- 1 lb small white skinned potatoes left whole if small, or cut in large chunks
- 8 oz give or take mushrooms, dusted off and halved
- 1 bag frozen pearl onions
- a splash of red wine vinegar or sherry vinegar
Add to Shopping List
Instructions
- Note: this recipe starts off on the stove top and then transfers to the crock pot for best flavor. Heat the oil in large heavy saute pan or stock pot. Toss the meat with the salt, pepper, and flour, When the oil is nice and hot, brown the meat, in 2 batches, until browned on all sides, about 6 minutes per batch. Put the meat in the bottom of your slow cooker and top with the bundle of thyme.
- Turn off the heat and add the cognac to the pan, and scrape up all the brown bits as the liquid bubbles. Add the wine and beef stock and continue stirring until you've gotten all of the good stuff off the bottom and sides of the pan, put it back on the heat if necessary. Stir in the tomato paste.
- Add the garlic, carrots, onion, potatoes, mushrooms and pearl onions to the slow cooker. Add the liquid from the pan to the slow cooker and give everything a gentle stir to get it settled.
- Cover and cook on low for 6-8 hours.
- At the end of cooking, remove the bundle of thyme and taste to check the seasonings. I like to add a splash of vinegar at this point, add it according to taste. If you want a thicker sauce, stir in a knob of butter coated with flour, or sprinkle in some Wondra flour and stir well. Use corn or potato starch for gluten free.
- Serve the stew with a sprinkling of fresh thyme leaves.
Notes
- There is alcohol in this dish, and while some of it does cook out, much of it remains...so save this for the adults.
- The potatoes are not normally included in Bourguignon, but I added them to round out the stew as a complete meal.
- If you can, I prefer to add my vegetables about halfway through the cooking process so they don't get over cooked
Nutrition Information
Show Details
Calories
651kcal
(33%)
Carbohydrates
25g
(8%)
Protein
31g
(62%)
Fat
35g
(54%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
17g
Trans Fat
2g
Cholesterol
107mg
(36%)
Sodium
701mg
(29%)
Potassium
1263mg
(36%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
5141IU
(103%)
Vitamin C
20mg
(22%)
Calcium
71mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Calories | 651kcal | 33% |
| Carbohydrates | 25g | 8% |
| Protein | 31g | 62% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 107mg | 36% |
| Sodium | 701mg | 29% |
| Potassium | 1263mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5141IU | 103% |
| Vitamin C | 20mg | 22% |
| Calcium | 71mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.7
552 reviews
Good
Other Recipes
You'll Also Love
Beef Bourguignon Meatballs (Boulettes de Boeuf Bourguignon)
French, French-American Fusion
5.0
(6 reviews)
