Slow Cooker Beef Bourguignon is widely known for the crazy tender beef that melts in your mouth. They are slow-cooked with hearty veggies in a rich sauce. This meal is comforting and perfect for the cold season.
This is the perfect dish for those who are looking for a comforting and hearty dish that is full of flavours. The main ingredient of the dish consists of tender beef that melts in your mouth. When the big hearty pieces of vegetables, preferably the carrots, potatoes and mushrooms are added with the thick and rich sauce, then it gives the perfect dish which is rich in flavours for the family gathering.
This simple recipe will take around 8 hours and 35 minutes for the preparation time as the dish is slowly cooked to get the maximum flavours. This dish can yield up to 4 servings but you can adjust the quantity of the ingredients as per requirement.
The ingredients are pretty simple and available at your local grocery store.
|1.||Thick-cut bacon, sliced into ½ pieces||8 oz.|
|2.||Beef chuck, cut into 1 ½ cube||2 lb.|
|3.||Kosher salt||2 tbsp.|
|5.||Dry red wine, such as Côtes du Rhône or Pinot Noir||As required|
|6.||Carrots, cut into pieces||4|
|7.||Cipollini onions||1 lb.|
|9.||Chopped fresh thyme||1 tsp|
|10.||Tomato paste||1 tbsp.|
|13.||Cremini mushrooms, sliced into ¼ pieces||10 oz.|
|15.||All-purpose flour||1 tbsp.|
|16.||Chopped fresh parsley||½ c.|
Place a large sauté pan over medium-high heat and heat a dash of oil.
Add the bacon and fry the bacon until they are brown and crisp and fat has been rendered.
Transfer bacon to a paper towel-lined plate and reserve the bacon fat.
Using a paper towel, pat the beef dry and season them with 1 tablespoon salt and 1 teaspoon pepper or as per your taste.
Use the 1 tablespoon of the bacon fat reserved to the pan and slowly sear them. Sear the meat in batches until golden brown, about 2 to 3 minutes per side. Add additional bacon fat as needed while searing meat.
Then, transfer the beef to the slow cooker.
After the last batch is seared, deglaze the pan with wine using a wooden spoon to scrape up all the crispy bits from the pan and also pour the wine mixture into the slow cooker.
Add 1 tablespoon bacon fat to the pan and sauté carrots, onions, garlic and thyme. Season with 1 teaspoon salt and cook for 5 minutes until edges are browned.
Transfer the cooked vegetables to the slow cooker along with tomato paste, bay leaf and 1 1/2 cups of beef broth and cook them for 8 hours on low heat in a slow cooker.
Meanwhile using the same sauté pan, heat 1 tablespoon bacon fat and sauté mushrooms until brown, about 3 minutes. Remove and set aside in a small bowl. Melt butter and whisk in flour until cooked for about 3 minutes. Whisk in broth to deglaze the pan and add to mushroom bowl.
After 8 hours, add bacon and mushroom mixture to the slow cooker and stir well. Heat through for 15 minutes until slightly thickened. Remove bay leaf and garnish with parsley. The stew is ready to serve, so serve them immediately when it is still hot.