Beef Bourguignon in the Slow Cooker
This Beef Bourguignon is a mishmash of recipes I looked at on the web including great options from Dinnerthendessert, Therecipecritic, and Sommelierschoiceawards (because I was using a Cab Sav). It’s a cold and rainy New Year’s Eve and I thought having something simmering in the slow cooker was a good call, plus I had veggies and half a bottle of wine that needed to be used up. I hate wasting food (and wine) and “stew” is always an option to create something hearty and flavourful. I also have a small kitchen and hate washing dishes, so I skipped marinating and making a mess with flouring the beef before browning it.
- 2 lbs stewing beef, cut in 1-inch chunks
- Salt and pepper, to flavour the beef
- 5-6 rashers of bacon, chopped
- 3 carrots, cut in chunks
- 2 stalks celery, cut in chunks
- 1 yellow onion, cut in chunks
- 10-12 mushrooms, halved
- 2 cups red wine, simmered to reduce by 1/3 – also cooks off the booze
- 2 cups chicken stock
- 4 cloves garlic, minced
- 1 bay leaf
- 1 health bunch of fresh thyme
- 1 Tbsp flour to 3 Tbsp of cool water to a small jar and shake into a slurry.
- Turn slow cooker to high with the lid on. This keeps everything from getting cold.
- Start simmering the wine to reduce by 1/3.
- While the wine is simmering, prep the veg and add to the slow cooker (lid on).
- Add the bay leaf, thyme and garlic. Let that all warm up while you prepare the meats.
- Salt and pepper the beef and set to one side.
- In a large frying pan fry up the bacon over medium heat until it renders it’s fat and browns (don’t over brown).
- Remove the bacon with a slotted spoon and put into the slow cooker.
- Brown the beef on all sides, making sure you get a bit of caramelization by not crowding the pan (you may need to do this in two batches). You don’t have to do this but the flavour is better.
- Add the browned beef to the slow cooker.
- Deglaze the frying pan with the wine.
- Add the chicken stock.
- Bring the liquid to a boil and slowly add the flour and water slurry using a whisk to prevent it from getting lumpy. Another way to achieve thickening is to coat the beef with a couple Tbsps of flour before browning, but I didn’t feel like dirtying more dishes than I had to.
- Pour the liquid into the slow cooker.
- Give the works a good stir, slap the lid back on, set it to low, and go do something fun for 6-8 hours.
Serve with mashed potatoes and the green veg of your choice.