Introduction
Imagine a chilly evening, the tantalizing aroma of slow-cooked beef bourguignon wafting through your home, beckoning everyone to gather around the dinner table. This classic French dish, rich with the essence of tender beef, earthy mushrooms, and a hint of red wine, is perfect for those moments when you want to impress without the fuss. With the magic of your slow cooker, you can achieve that gourmet flavor effortlessly, making it a wonderful addition to your weeknight dinners or special occasions alike.
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 4 strips bacon, chopped
- 1 medium onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme, chopped
- 1 bay leaf
- Salt and black pepper to taste
- 1 lb baby potatoes, halved
- 8 oz mushrooms, quartered
- 2 tablespoons flour (optional, for thickening)
- Chopped fresh parsley, for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 8 hours (low) or 4 hours (high)
Total Time: 8 hours 20 minutes (low) or 4 hours 20 minutes (high)
Yield: 6 servings
Directions and Instructions
- In a large skillet, cook the chopped bacon over medium heat until it’s crispy and golden brown. Once cooked, remove the bacon and set it aside, leaving the delicious drippings in the skillet.
- Next, brown the beef cubes in batches in the same skillet until they are nicely seared on all sides. This step adds a wonderful depth of flavor. Transfer the browned beef to your slow cooker.
- In the same skillet, add the diced onion and sliced carrots. Sauté them until the onions become translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour the sautéed vegetables over the beef in the slow cooker, creating a flavorful base.
- Add the red wine, beef broth, tomato paste, chopped thyme, and bay leaf to the slow cooker. Season generously with salt and black pepper. Give everything a gentle stir to combine.
- Layer the halved baby potatoes and quartered mushrooms on top of the beef and vegetables.
- Cover the slow cooker and set it to cook on low for 8 hours or high for 4 hours, until the beef is tender and falling apart.
- If you’d like a thicker sauce, mix the flour with a little cold water to create a slurry, and stir it into the slow cooker during the last 30 minutes of cooking.
- Once cooked, don’t forget to remove the bay leaf! Serve in bowls, garnished with freshly chopped parsley for a touch of color.
Notes or Tips
Feel free to personalize this dish with your favorite vegetables or herbs! Add in some pearl onions or replace potatoes with parsnips for a twist. If you prefer a richer flavor, a splash of brandy can elevate the dish even further.
Cooking Techniques
Managing temperatures is key when using a slow cooker. For best results, brown the meat and sauté the vegetables first; this browning adds layers of flavor that enhance the final dish. Don’t rush; let the slow cooker do its magic. The more time it has, the more tender and flavorful the beef will become!
FAQ
Can I make this recipe ahead of time?
Absolutely! Beef bourguignon tastes even better the next day as the flavors continue to meld. Simply reheat gently on the stove or in the microwave.
Is this dish freezer-friendly?
Yes! Let it cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months. Just thaw in the refrigerator overnight before reheating.
Conclusion
Your kitchen will be filled with the irresistible scent of this slow cooker beef bourguignon, making it a savory, mouthwatering centerpiece for any gathering. Serve it with crusty bread or over creamy mashed potatoes for a meal that’s sure to become a favorite. Enjoy this cozy dish with loved ones, and let the warmth of the flavors bring everyone together around the table!