Slow Cooker Beef Bourguignon Hits The Spot

Beef Bourguignon is one of those recipes that intimidates me. I don’t know why. Perhaps because Julia Child is always associated with this dish.   However, I figured that since there was a version for the slow cooker, perhaps I might give it a shot. I took Mr. Slow Cooker off the fridge – determined to make it earn its keep – and went through the fridge gathering the ingredients.  Thankfully, I always keep frozen pearl onions in the freezer and, before you shoot me, I follow a specific rule – if you would drink it, cook with it. I cracked open a bottle of my favorite Cabernet and went to town.

My final determination: I now understand why this is a classic and will keep my new favorite Slow Cooker Beef Bourguignon in my tried and true arsenal. I also will never confess how a glass of wine and some bacon bits went missing – I mean one minute they were there on the counter and the next, it was as if a mouse went nibblin’…

Slow Cooker Beef Bourguignon
 
Ingredients
  • 6 strips bacon, cut into 1- to 2-inch pieces
  • 2-3 pounds beef, cubed
  • 1 large carrot, peeled and sliced
  • 1 medium onion, sliced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons flour
  • 10 ounces beef broth
  • 2 cups red or Burgundy wine
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • ½ teaspoon whole thyme
  • 1 whole bay leaf
  • ½ teaspoon of whole rosemary
  • ½ pound pearl white onions, peeled
  • 1 pound fresh mushrooms, sliced
  • Pinch of red pepper flakes or Aleppo chili (optional)
  • Egg Noodles for serving
Instructions
  1. In a skillet (or if you have a slow cooker insert you can use use on the stovetop, use that), sauté bacon over medium heat until crisp. Remove bacon and set aside.
  2. Add beef cubes to skillet and brown well. Remove beef and set aside.
  3. Brown carrot and onion. Add the garlic.
  4. Season with salt and pepper, stir in flour, add broth to deglaze the skillet/insert, and mix well. Transfer to slow cooker insert.
  5. Add beef and bacon, mix, and place everything in slow cooker heating base.
  6. Add wine, tomato paste, bay leaf, rosemary, onions, mushrooms and, if using, red pepper flakes or Aleppo chili.
  7. Cover; cook on low for 10-12 hours or on high for 5-6 hours.
  8. Serve over egg noodles and enjoy!
Notes
Adapted from Crock Pot Recipes

Gather the ingredients

Mmmmm…. Bacon!

One of my favorite wines…

All In The Pot

The End Result – Deliciousness!

Did you enjoy this post?
Share the love
Get free updates

Comments

  1. says

    This sounds so delicious! I don’t think I’ve ever had it before… which is going to have to change! Following you on Twitter…. where I announced last night the first issue of The Crockpot Chronicles! I’m going to see if I can feature this post on tonight’s issue. It’s a DAILY paper featuring crockpot recipes and information for all of us who love using our crockpots so much. Check it out!

    I’m so embarrassed that I’m just now getting to some who shared with us in our SITS day back in December, but with two young children it just takes some time to do anything! Thank you so much. I’m glad you enjoyed the Ask The Chef post and I hope you found some recipes to try. :)

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge