Slow-Cooker Beef Bourguignonne
Slow-Cooker Beef Bourguignonne is rated
out of
5 by
11.
Prep Time:
25 minutes
Cook Time:
380 minutes
Servings:
10
A traditional dish from Burgundy, France, beef bourguignonne is a savory stew of meat and vegetables braised in red wine. Here, we prepare the stew in a slow cooker, which produces tender, succulent results. Beef demi-glace adds depth of flavor.
Ingredients:
- 1 1/2 cups all-purpose flour
- 5 lb. beef stew meat, cut into 1-inch pieces
- Salt and freshly ground pepper, to taste
- 1/4 cup extra-virgin olive oil
- 5 thick bacon slices, cut into 1-inch pieces
- 5 large carrots, peeled and cut into 1/2-inch pieces
- 2 yellow onions, sliced 1/4 inch thick
- 5 garlic cloves, chopped
- 2 bay leaves
- 6 fresh thyme sprigs
- 6 fresh flat-leaf parsley sprigs
- 1 lb. white button mushrooms, halved
- 1 bottle Pinot Noir
- 1 Tbs. beef demi-glace
- Steamed baby red potatoes tossed with butter and chopped fresh flat-leaf parsley for serving (optional)
Directions:
Place the flour in a large bowl. Season the beef with salt and pepper, add to the flour and stir to coat evenly. Transfer to a plate, shaking off the excess flour.
In a large sauté pan over medium-high heat, warm the olive oil until almost smoking. Working in batches, brown the beef on all sides, 5 to 7 minutes. Transfer to a slow cooker.
Add the bacon, carrots, onions and garlic to the sauté pan and cook, stirring occasionally, until just tender, about 10 minutes. Transfer to the slow cooker along with the bay leaves, thyme, parsley and mushrooms.
Off the heat, pour the wine into the sauté pan and set over medium-high heat. Whisk in the demi-glace and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Add to the slow cooker, cover and cook until the meat is fork tender, 6 hours on high or 8 hours on low. Discard the bay leaves.
Transfer the beef bourguignonne to a platter and serve with steamed potatoes. Serves 10.
In a large sauté pan over medium-high heat, warm the olive oil until almost smoking. Working in batches, brown the beef on all sides, 5 to 7 minutes. Transfer to a slow cooker.
Add the bacon, carrots, onions and garlic to the sauté pan and cook, stirring occasionally, until just tender, about 10 minutes. Transfer to the slow cooker along with the bay leaves, thyme, parsley and mushrooms.
Off the heat, pour the wine into the sauté pan and set over medium-high heat. Whisk in the demi-glace and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Add to the slow cooker, cover and cook until the meat is fork tender, 6 hours on high or 8 hours on low. Discard the bay leaves.
Transfer the beef bourguignonne to a platter and serve with steamed potatoes. Serves 10.
Williams-Sonoma Kitchen.
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$21.95
Rated 4 out of
5
by
Graceklai from
Winner (with modifications)
Winner with the family, with modifications. I agree with previous reviewers who said the recipe as it stands is pretty bland.
Modifications:
Balsamic vinegar reduction instead of red wine glace
Generous amount of flour & cornflour coating the beef and in the stew
Added chilli sauce (Jamaican peppers) for interest and a kick
Added chicken stock powder in addition to the beef for interest
Date published: 2018-01-02
Rated 5 out of
5
by
DianasKitchen from
absolutely delish!
Fantastic recipe. Followed the recipe except I used sirloin steak tips instead of stew meat. Stew meat is fatty and gristly and yucky. Sirloin steak tips are soooo much better. Also, be sure to cook the bacon until crispy in a separate pan and drain off all the fat. Doing so will ensure that this doesn't get greasy. Served with mashed potatoes. YUM! Had three servings and my stomach is so full it hurts. LOL
Date published: 2017-12-06
Rated 5 out of
5
by
MountainMomma from
Yum! and Easy!
This recipe was EASY to make and was delicious. I used baby carrots instead of cutting up carrots. I also used a red blend instead of Pinot Noir. I'll definitely make this again!!
Date published: 2016-01-12
Rated 5 out of
5
by
CookingBlast from
Something Special
This is one of my family's favorite recipes. I really like to use my slow cooker when I entertain and this has been a wonderful dish to serve to guests. It has a wonderful flavor. But I would agree that it works best to precook the bacon before adding it to the mix to avoid the greasiness.
Date published: 2014-09-03
Rated 3 out of
5
by
burbankd from
Slow-Cooker Beef Bourguignonne
I made the recipe exactly as written. While the overall taste was good the bacon grease ruined the recipe in my opinion. I will make it again but leave out the bacon entirely or cook it in the microwave on a bacon rack to remove the greasy taste from the finished product.
Date published: 2014-02-20
Rated 5 out of
5
by
Arronne from
Great Dish on a Winter Day
This is now one of my favorite dishes. I modified the recipe instead of a full bottle of pinot I used bottle of cooking wine and beef broth. And instead of potatoes I used egg noodles. Overall great dish and will make again.
Date published: 2014-02-13
Rated 5 out of
5
by
SunnyTex99 from
Easy, elegant, and yummy!!
I had never had Beef Bourguinonne before I made it and I loved it. It was easy and tasty. I made it for family and they loved it. It's in my repertoire for my go to elegant meal.
Date published: 2013-07-29
Rated 1 out of
5
by
bntr from
bland and terrible
I followed the recipe to a T and it was awful. Bland. A not so good beef-stew. Not worthy to be called beef bourguignonne
Date published: 2012-03-13