Slow Cooker/Crock Pot Beef Bourguignon
Classic French Beef Bourguignon adapted for your slow cooker so you can enjoy this fabulous stew on a weeknight!
Servings: 6 servings
Equipment
- crock pot
Ingredients
- 2 Tbsp olive oil
- 2 lb stewing beef, cut in large chunks
- 1 tsp salt
- 1 tsp fresh cracked black pepper
- 2 Tbsp flour, leave out for gluten free
- 1 bunch fresh thyme, tied in a bundle (reserve some leaves for garnish)
- 1/2 cup cognac
- 2 cups beef stock or broth
- 2 cups red wine, Burgundy, Cabernet Sauvignon, Pinot Noir
- 1 Tbsp (heaping)tomato paste, I like the kind in the tube
- 4 cloves garlic, crushed
- 1 yellow onion, peeled, halved, and sliced
- 3 carrots, peeled and cut in 1 inch pieces
- 1 lb small white skinned potatoes, left whole if small, or cut in large chunks
- 8 oz give or take mushrooms, dusted off and halved
- 1 bag frozen pearl onions
- a splash of red wine vinegar or sherry vinegar
Instructions
- Note: this recipe starts off on the stove top and then transfers to the crock pot for best flavor. Heat the oil in large heavy saute pan or stock pot. Toss the meat with the salt, pepper, and flour, When the oil is nice and hot, brown the meat, in 2 batches, until browned on all sides, about 6 minutes per batch. Put the meat in the bottom of your slow cooker and top with the bundle of thyme.
- Turn off the heat and add the cognac to the pan, and scrape up all the brown bits as the liquid bubbles. Add the wine and beef stock and continue stirring until you've gotten all of the good stuff off the bottom and sides of the pan, put it back on the heat if necessary. Stir in the tomato paste.
- Add the garlic, carrots, onion, potatoes, mushrooms and pearl onions to the slow cooker. Add the liquid from the pan to the slow cooker and give everything a gentle stir to get it settled.
- Cover and cook on low for 6-8 hours.
- At the end of cooking, remove the bundle of thyme and taste to check the seasonings. I like to add a splash of vinegar at this point, add it according to taste. If you want a thicker sauce, stir in a knob of butter coated with flour, or sprinkle in some Wondra flour and stir well. Use corn or potato starch for gluten free.
- Serve the stew with a sprinkling of fresh thyme leaves.
Notes
- There is alcohol in this dish, and while some of it does cook out, much of it remains...so save this for the adults.
- The potatoes are not normally included in Bourguignon, but I added them to round out the stew as a complete meal.
- If you can, I prefer to add my vegetables about halfway through the cooking process so they don't get over cooked
Nutrition
Calories: 651 kcal · Carbohydrates: 25 g · Protein: 31 g · Fat: 35 g · Saturated Fat: 12 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 17 g · Trans Fat: 2 g · Cholesterol: 107 mg · Sodium: 701 mg · Potassium: 1263 mg · Fiber: 4 g · Sugar: 5 g · Vitamin A: 5141 IU · Vitamin C: 20 mg · Calcium: 71 mg · Iron: 5 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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