Easy Slow-Cooker Beef Bourguignonne
Although preparing beef bourguignonne can be a lengthy process, using a slow cooker and our flavorful braising sauce results in a delicious meal with a minimum of hands-on prep time. Boiled or steamed new potatoes rolled in butter and herbs are the traditional accompaniment for sopping up the savory sauce, but we also like serving it with chive-flecked mashed potatoes.
- 3 lb. (1.5 kg) beef chuck roast, cut into 1-inch (2.5-cm) cubes
- Kosher salt and freshly ground pepper
- 1 Tbs. vegetable oil
- 1/2 lb. (250 g) bacon, diced
- 1 jar beef bourguignonne braising sauce
- 2 cups (6 1/2 oz./200 g) thawed frozen pearl onions
- 1/2 lb. (250 g) baby carrots, peeled
Generously season the beef with salt and pepper.
In the flameproof insert of a slow cooker over medium-high heat, warm the oil. Add the bacon and cook until browned but not crispy, 5 to 8 minutes. Transfer to a paper towel–lined plate to drain. Pour off all but 1 Tbs. fat from the slow cooker insert.
Working in batches, brown the beef on all sides. Return all the beef and bacon to the slow cooker insert and transfer the insert to the slow cooker base. Add the braising sauce, cover and cook on high for 4 hours. Uncover, add the pearl onions and carrots, and re-cover. Continue cooking until the meat is fork-tender and the vegetables are tender but not mushy, about 1 hour more. Skim the fat from the sauce and serve. Serves 6.
Williams-Sonoma Test Kitchen