Slow Cooker Beef Bourguignon: A Cozy French Classic

If you're looking for a meal that warms the heart and fills the belly, look no further than Beef Bourguignon. This classic French dish, made famous by Julia Child, combines tender beef with rich red wine, aromatic vegetables, and fragrant herbs. Traditionally cooked over several hours on the stovetop, it can also be adapted to the slow cooker, making it easier than ever to enjoy this delicious comfort food at home. The slow cooking process allows the flavors to meld beautifully, resulting in a dish that’s as rich in flavor as it is in history. Let's dive into this delightful recipe that is perfect for family dinners or special occasions!

Ingredients

For the Beef Bourguignon:

• 2 pounds (900g) beef chuck, cut into 1-inch cubes
• 1/4 cup (30g) all-purpose flour
• 2 tablespoons (30ml) olive oil
• 4 slices of bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 medium carrots, sliced into rounds
• 2 cups (480ml) red wine (preferably Burgundy or Pinot Noir)
• 2 cups (480ml) beef broth
• 2 tablespoons (30ml) tomato paste
• 1 teaspoon (5g) dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 8 ounces (225g) mushrooms, quartered
• 2 tablespoons (30g) unsalted butter
• Fresh parsley, chopped (for garnish)

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Instructions

1. In a large bowl, toss the beef cubes with the flour, salt, and pepper until evenly coated. This step helps to thicken the sauce later.
2. In a large skillet over medium-high heat, add the olive oil. Once hot, add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the skillet.
3. Add the coated beef cubes to the skillet in batches, browning them on all sides. This should take about 5-7 minutes per batch. Once browned, transfer the beef to the slow cooker.
4. In the same skillet, add the diced onion and carrots. Sauté for about 5 minutes, until the onion is translucent. Stir in the minced garlic and cook for another minute.
5. Pour in the red wine, scraping the bottom of the skillet to deglaze it. Add the beef broth, tomato paste, thyme, bay leaf, and the reserved bacon. Stir to combine.
6. Pour the mixture over the beef in the slow cooker, making sure all the beef is submerged. Add the quartered mushrooms on top.
7. Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the flavors are well combined.
8. About 30 minutes before serving, melt the butter in a small skillet over medium heat and sauté the mushrooms until golden brown. Stir them into the slow cooker.
9. Once cooked, remove the bay leaf and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley.

Frequently Asked Questions (FAQs)

1. Can I use a different cut of beef?

Yes! While beef chuck is ideal for slow cooking due to its marbling and tenderness, you can also use brisket or round. Just be mindful that cooking times may vary based on the cut.

2. What can I substitute for red wine?

If you prefer to omit wine, you can use an additional cup of beef broth, along with a tablespoon of vinegar (red wine or balsamic) to mimic the acidity that wine provides.

3. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Beef Bourguignon also freezes well; store in freezer-safe containers for up to 3 months. Reheat thoroughly before serving.

4. Can I add other vegetables?

Absolutely! Feel free to add vegetables like potatoes, parsnips, or peas. Just keep in mind that cooking times may vary depending on the size and type of veggies used.

5. What do you recommend serving with Beef Bourguignon?

Beef Bourguignon pairs wonderfully with crusty bread, mashed potatoes, or egg noodles. A simple green salad can also complement the richness of the dish.

Now that you have this comforting and flavorful Beef Bourguignon recipe at your fingertips, why not give it a try? Your family and friends are sure to be impressed by this hearty dish that beautifully showcases the art of slow cooking!