Slow-Cooker Beef Bourguignon
Fork-tender beef in a rich red-wine gravy and nestled with veggies makes the Beef Bourguignon one of the most adored French recipes in the world. But beyond being a pilar of Classic French cooking, the Beef Bourguignon also embodies the essence of “French slow-cooking”, where one takes their time in the kitchen and enjoys the process every step of the way. And I truly adore this concept, I really do. But sometimes, opting for short-cuts or more convenient solutions, like a slow-cooker, is just the way to go. The truth…
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 8 ounces cured pork or 5-6 slices bacon, cut in fine strips
- 2.5 to 3 lbs (1.1-1.4 kg) stewing beef (ie. beef chuck), cubed
- 1 tsp salt
- 2 tsp fresh ground black pepper, divided
- 4 sprigs thyme
- 4 sprigs rosemary
- 1 bay leaf
- 3 garlic cloves, peeled and finely chopped
- 1 large onion, peeled and thinly sliced
- 4-5 medium carrots, peeled and roughly chopped
- 3 celery stalks, chopped
- 1lb (0.45kg) cremini mushrooms, halved (white or brown)
- 1 cup (250ml) red wine
- 2 tbsp (30ml) brandy
- 2 cups (500ml) beef broth
- 2 tbsp (50g) tomato paste
- ¼ cup (32g) flour
- 6-7 sprigs parsley, for garnish
- Optional: 2 tbsp (15g) cornstarch
Instructions
- 1
Step 1 - In a large frying pan, sautee the bacon strips for 5-6 minutes until brown, but not crisp yet. Transfer into the slow-cooker (turned on) and keep the rendered fat into the pan. Pat dry the beef cubes, and season with 1 tsp salt and 1 tsp pepper.
- 2
Step 2 - Sautee the beef cubes into the frying pan with the thyme, rosemary and bay leaf for 10 minutes, until brown and cooked. Add to the slow cooker with the garlic, onion, carrots, celeri and mushrooms.
- 3
Step 3 - Add the red wine and brandy to the frying pan and stir with a wooden spoon to scrape off the remaining beef and bacon bits (full of flavor!). Stir in the beef stock and tomato paste and bring to a simmer. Whisk in the flour and 1 tsp black pepper, and whisk continuously until the flour is fully incorporated and the sauce has slightly thickened. Add the sauce to the slow cooker (it should cover about 2/3 of the meat and vegetables). Stir everything and cook for 4:30-5h (on high) or 7:30 to 8h (on slow), until the beef is fork tender.
- 4
Step 4 - Once the beef is fork-tender, test the consistency of the sauce: it should be thick enough to coat the back of your spoon. If you find it too thin, stir 2 tablespoons of cornstarch into ¼ cup of cold water and add to the sauce. Whisk until it thickens.
- 5
Season to taste, discard of the thyme, rosemary and bay leaf, garnish with fresh parsley, and serve over mashed potatoes, egg noddles or white rice.