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Easy Eats: Slow Cooker Boeuf Bourguignon Recipe

January 19, 2018

Morning ya'll and happy Friday!  Since it's been cold as the dickens lately I wanted to share this AMAZING recipe that will warm you to your core.  

 

Boeuf Bourguignon (essentially French beef stew) is maybe my favorite dish but it can be a true labor of love to make, especially if you follow Ina Garten's recipe like I typically do.  Her recipe is a real investment in time and money and even though it's worth it because it's freaking delicious (!) it's more suited for special occasions than your everyday winter dinner.

 

So that's where this recipe comes in!  It requires a little work upfront cooking the bacon and browning the beef but afterwards you dump everything in your slow cooker and leave it for 8-10 hours!  The beef comes out super tender and the rich flavors really develop.  I made this the morning of my latest photo shoot and it was SO clutch to come home dog tired to a hot bowl of this deliciousness!  It keeps well, too, so you can eat off of it for a few days or even freeze it.

 

SLOW COOKER BOEUF BOURGUIGNON

 

Ingredients

 

  • 6 slices of bacon, chopped

  • 3 LBS boneless beef chuck, cubed into 1" pieces

  • 1 C red wine

  • 2 C beef broth

  • 1/2 C tomato sauce

  • 1/4 C soy sauce

  • 1/4 C flour

  • 3 garlic cloves, minced

  • 2 TBLS fresh thyme, minced

  • 6 medium carrots, sliced

  • 1 LB tri-color baby potatoes

  • 8 OZ white mushrooms, sliced

Serve with:

  • Fresh parsley for garnish 

  • Country or sourdough bread

 

Method

 

  • Heat large, deep skillet over medium-high heat and cook bacon until crisp.  Transfer to slow cooker

  • Season beef cubes with salt and pepper.  In two batches, sear beef in skillet, 2-3 minutes per side.  Transfer to slow cooker.

  • Add red wine to the skillet and allow it to simmer and reduce while scraping the brown bits off the bottom.  

  • Slowly add beef broth, tomato sauce, and soy sauce.  Then slowly whisk in flour.  Add sauce to slow cooker.

  • Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker.  Stir until combined.  Cook on low for 8-10 hours or high for 6-8 (low is recommended).

  • Garnish with parsley and serve with bread if desired.

 

Hope y'all enjoy this!  It's a great meal to eat on over the weekend, or to make for a weeknight supper if you have a little extra time in the morning to prep and cook the bacon and beef.

 

Have a WONDERFUL weekend everyone!  It's actually going to be above freezing -- yippeeee!

 

xxBrooke

 

 

 

 

 

 

 

 

 

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