Boeuf Bourguignon is so much more than just another beef stew. This classic French dish, made so popular by a certain Ms. Julia Child, is the kind of stew that can earn marriage proposals. The aroma alone — that deeply savory aroma of onions, slow-cooked beef, and red wine — is enough to make your eyes roll skyward and your knees go weak. Make boeuf Bourguignon once and you’ll wonder why anyone ever bothers making anything else.
Slow-Cooker Boeuf Bourguignon
Prep Time 30 MIN
Total Time 8 HR 30 MIN
- 1 tablespoon vegetable or canola oil
- 2 1/2 lb beef chuck roast, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb large carrots, peeled and cut into 1-inch pieces
- 1 medium yellow onion, cut into large pieces
- 2 cloves garlic, finely chopped
- 1 bottle (750 ml) good-quality dry red wine (such as Pinot Noir)
- 2 cups beef flavored broth (from 32-oz carton)
- 1 teaspoon chopped fresh thyme
- 6 slices bacon, crisply cooked and crumbled
- Fresh thyme leaves, if desired
- In 7-quart Dutch oven or stockpot, heat oil over high heat. Pat beef dry with paper towels, and season with salt and pepper. Place beef in Dutch oven, working in batches if necessary as to not overcrowd
- Dutch oven, and cook 4 to 6 minutes, searing all sides of beef. Transfer to plate.
- Add carrots and onion to Dutch oven, and cook 3 to 5 minutes or until onions and carrots are lightly browned and slightly tender, scraping brown bits up from bottom as they cook. Add garlic, and cook 1 minute longer, stirring frequently. Add wine, beef broth and thyme to Dutch oven, and stir until well combined.
- Place broth mixture in 5- to 6-quart slow cooker; add beef and bacon to slow cooker. Cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Spoon into bowls to serve. Garnish with fresh thyme sprigs, if desired.
Freezer Directions: Make as directed through step 3. Place beef and bacon in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place broth mixture in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place bags flat to freeze. When ready to cook, thaw bags overnight in refrigerator. Place in 5- to 6-quart slow cooker; cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Garnish with fresh thyme.
Recipe credit: Bettycrocker