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Slow Cooker Beef Bourguignon with Herbs

French cuisine
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Slow Cooker Beef Bourguignon with Herbs

Beef Bourguignon

  1. Other Beef Dishes >
  2. Other Soups & Stews >
  3. Haute Cuisine Classics >
  4. One-Pot & Slow Cooked Dishes

Prep: 20 min • Cook: 480 min. Effortlessly prepare Beef Bourguignon in a slow cooker. This method allows the beef to become incredibly tender over several hours, infusing it with the classic combination of red wine, vegetables, and a bouquet garni, delivering a rich and satisfying French country dish with minimal hands-on effort.

Preparation time
20 min
Cooking time
8 hrs
Total time
8 hrs 20 min
Servings
6
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 3lb beef chuck roast(cut into 2-inch cubes)
  • 7oz bacon lardons(or chopped smoked bacon)
  • 25 3/8 fl oz burgundy wine(or other dry red wine)
  • 2 cup beef broth
  • 3 pcs carrots(peeled and sliced)
  • 2 pcs onions(chopped)
  • 4 pcs garlic(cloves, minced)
  • 2 tbsp tomato paste
  • 1 tsp thyme(dried)
  • 2 pcs bay leaves
  • 9oz mushrooms(cremini or button, quartered)
  • 7oz pearl onions(fresh or frozen)
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • salt(to taste)
  • black pepper(freshly ground, to taste)
  • fresh parsley(chopped, for garnish)

Instructions

Preparation

  1. Pat the beef chuck roast cubes dry with paper towels and season generously with salt and pepper.
  2. In a large skillet over medium-high heat, brown the bacon lardons until crisp. Remove with a slotted spoon and set aside, leaving the rendered fat in the skillet.
  3. Sear the beef cubes in batches in the same skillet until browned on all sides. Remove and set aside.

Slow Cooking

  1. Deglaze the skillet with a splash of Burgundy wine, scraping up any browned bits from the bottom. Pour into the slow cooker.
  2. Add the seared beef, browned bacon, carrots, chopped onions, minced garlic, tomato paste, dried thyme, and bay leaves to the slow cooker.
  3. Pour in the remaining Burgundy wine and beef broth. Stir gently to combine.
  4. Cook on low for 7-8 hours or on high for 3-4 hours, or until the beef is fork-tender.

Finishing Touches

  1. About 30 minutes before serving, heat olive oil in a skillet. Add quartered mushrooms and pearl onions. Sauté until tender and lightly browned.
  2. In a small bowl, whisk the all-purpose flour with a few tablespoons of the slow cooker liquid to create a slurry. Stir this into the slow cooker to thicken the sauce.
  3. Add the sautéed mushrooms and pearl onions to the slow cooker. Stir well and continue to cook for the remaining 30 minutes until the sauce has thickened.
  4. Remove the bay leaves before serving. Garnish with fresh chopped parsley.

Nutrition

Servings
6
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories650.5 kcal185.9 kcal3,903 kcal
Protein45.2 g12.9 g271.2 g
Fat35.8 g10.2 g214.8 g
Carbs30.1 g8.6 g180.6 g

Tips

  • Ensure beef is very dry before searing for a good crust and deeper flavor. Don't overcrowd the pan.
  • The low and slow cooking method is key for incredibly tender beef.
  • Serve this bourguignon over creamy mashed potatoes, wide egg noodles, or crusty bread to soak up the

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