Beef Bourguignon

Slow Cooker Beef Bourguignon

Note: We ran across a beef bourguignon recipe that sounded promising. As I studied the recipe, it was apparent that this is simply a French spin (title and all) on beef stew. I am sure in the recesses of time, it was more than that; however, what follows is our attempt to anglicize a French recipe.

Mother was a French teacher for eons, and in her memory, I decided to learn how to pronounce the French term correctly. The first source was a YouTube video, and the dumb gringo obviously had no knowledge of French. I found a site that seemed close, and my transliteration is “boor-gi-nion” with the accent on the last syllable. Mother may be turning over in her grave as I try to sound out the French word correctly. Mother, forgive me if I am making you restless.

Serves about 6

Ingredients

  • 5 slices bacon, finely chopped
  • 3 lbs. boneless beef chuck, cut to 1 inch cubes
    • Note: I buy a 3 1/2 lb. roast and trim it myself. To remove the big seams of fat and connecting tissue takes about 30 minutes. If you are not comfortable using a knife, you can ask the butcher to trim it out and cube it for you. As a last resort, you could purchase three pounds of stew meat.
  • 1/2 cup red cooking wine (use a good  Merlot or Cab)
  • 2 1/2 cups chicken broth
  • 1 – 8 oz can tomato sauce
  • ¼ cup soy sauce
  • ¼ cup flour
  • 3 garlic cloves, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 5 Medium Carrots, sliced into 1 in. lengths
  • 1 pound new potatoes, cut into quarters
  • 8 oz pkg fresh mushrooms, sliced
  • One medium onion, coarsely chopped

Instructions

  1. In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef, add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
  2. Add the red wine to the skillet, scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
  3. Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours.