Slow Cooker/Crock Pot Beef Bourguignon
User Reviews
3.7
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Prep Time
15 mins
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slow clook
6 hrs
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Total Time
6 hrs 15 mins
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Servings
6 servings
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Calories
651 kcal
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Course
Main Course
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Cuisine
French
Slow Cooker/Crock Pot Beef Bourguignon
Description
The recipe begins by seasoning and flouring chunks of stewing beef before browning them in olive oil on the stovetop to develop color and flavor. The browned meat is transferred to a slow cooker with a thyme bundle. Cognac is added to the hot pan, releasing browned bits, then deglazed with red wine and beef stock along with tomato paste. These liquids are combined with the beef in the slow cooker along with garlic, carrots, onions, whole or chunked potatoes, mushrooms, and pearl onions.
Cooking on low for 6 to 8 hours breaks down the meat fibers and softens vegetables, producing a rich stew with a thickened sauce. The use of cognac and red wine adds layers of complex flavor. The inclusion of potatoes here makes it a complete meal rather than a traditional side-less stew.
The stew can be served as a main course and garnished with fresh thyme leaves. Alcohol remains in some quantity due to the cooking method, so it is suited for adult diners. Vegetables can be added halfway through cooking to prevent over-softening.
Ingredients
- 2 Tbsp olive oil
- 2 lb beef cut in large chunks, stewing
- 1 tsp salt
- 1 tsp black pepper fresh cracked
- 2 Tbsp flour leave out for gluten free
- 1 thyme tied in a bundle (reserve some leaves for garnish, fresh bunch
- 1/2 cup cognac
- 2 cups beef stock or beef broth
- 2 cups red wine Burgundy, Cabernet Sauvignon, Pinot Noir
- 1 Tbsp tomato paste I like the kind in the tube, heaping
- 4 cloves garlic crushed
- 1 yellow onion peeled, halved, and sliced
- 3 carrot peeled and cut in 1 inch pieces
- 1 lb potato left whole if small, or cut in large chunks, small white skinned
- 8 oz mushroom dusted off and halved, give or take
- 1 pearl onion frozen, bag
- red wine vinegar or sherry vinegar, a splash
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
- This dish contains alcohol; some remains after cooking, so it is recommended for adult consumption only.
- Including potatoes is a variation from traditional Bourguignon to make the dish more filling.
- Adding vegetables midway through cooking helps prevent them from becoming too soft.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
3.7
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