Slow Cooker Beef Bourguignon

slowcookerbeefbourguignon

Beef Bourguignon 

The other night I was watching one of my favorite movies Julie and Julia and was immediately inspired to make Julia Child’s boeuf bourguignon, but of course to make it in the crockpot. This classic french  stew of cubed beef slow cooked in a delicious broth of red wine is a family favorite in our household. Now if you do not cook with wine, you can use beef broth, but remember the alcohol cooks out and it is the wine that sets this dish apart, so make sure it’s a wine you enjoy drinking.  Beouf Bourguignon is a dish that is perfect for company, or for a casual dinner at home.  If you are short on time in the mornings like I tend to be during the week, I brown my meat and bacon at night, set the veggies and herbs on top, cover it and place in the fridge. Then in the morning I pour the wine and broth and I set it and forget it!


Ingredients:

1 cup all purpose flour

4-5 lbs. beef stew meat

salt and pepper to taste

4 bacon slices, diced in 1/2 in. pieces

1/4 cup extra virgin olive oil

6 large carrots, peeled and cut into 1 inch pieces

2 sweet yellow onions sliced onions and diced

6 garlic cloves roughly chopped

2 bay leaves

1/4 cup minced parsley

16 oz. baby bella mushrooms, quartered

1 bottle Pinot Noir or Cabernet Sauvignon

 

Directions:

Season meat with salt and pepper to taste.
In a large bowl (or ziplock bag) place flour and toss beef to coat evenly.
Add oil to large saute pan and brown meat in batches, making sure to brown beef on all sides.
Transfer meat to a slow cooker.
Add chopped bacon, to pan and cook for 2-3 minutes over medium heat.
Add bacon to slow cooker.

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Add onions and garlic and saute for 2-3 minutes, and add to slow cooker.

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Add carrots, mushrooms, thyme, parsley, and bay leaves to slow cooker.

slowcookerbeoufbourguignon
Add bottle of wine and beef stock and mix.

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Cover and set 5-6 hours on high or 8-10 hours on low.
When done discard bay leaves and serve.

slowcookerbeefbourguignon

 

Beef Bourguignon
A delicious classic savory French stew of meat and vegetables braised to perfection with herbs in a broth of red wine and beef stock.
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Ingredients
  1. 1 cup all purpose flour
  2. 4-5 lbs. beef stew meat
  3. salt and pepper to taste
  4. 4 bacon slices, diced in 1/2 in. pieces
  5. 1/4 cup extra virgin olive oil
  6. 6 large carrots, peeled and cut into 1 inch pieces
  7. 2 sweet yellow onions sliced onions and diced
  8. 6 garlic cloves roughly chopped
  9. 2 bay leaves
  10. 1/4 cup minced parsley
  11. 16 oz. baby bella mushrooms, quartered
  12. 1 bottle Pinot Noir or Cabernet Sauvignon
  13. 1 cup beef stock
Instructions
  1. Season meat with salt and pepper to taste.
  2. In a large bowl (or ziplock bag) place flour and toss beef to coat evenly.
  3. Add oil to large saute pan and brown meat in batches, making sure to brown beef on all sides.
  4. Transfer meat to a slow cooker.
  5. Add chopped bacon, to pan and cook for 2-3 minutes over medium heat.
  6. Add bacon to slow cooker.
  7. Add onions and garlic and saute for 2-3 minutes, and add to slow cooker.
  8. Add carrots, mushrooms, thyme, parsley, and bay leaves to slow cooker.
  9. Add bottle of wine and beef stock and mix.
  10. Cover and set 5-6 hours on high or 8-10 hours on low.
  11. When done discard bay leaves and serve the beef bourguignon on top of creamy mashed potatoes.
The Slow Cooking Housewife http://www.theslowcookinghousewife.com/