Slow Cooker Beef Bourguignon
HOW I MAKE IT
. Let me walk you through how I make this yummy stew:
1. First, the bacon – Chop up some bacon and cook it in a pan until it’s crispy. Scoop it into your slow cooker.
2. Cook the meat – Season your beef chunks with salt and pepper. Put them in the same pan where you cooked the bacon (don’t wash it – all that bacon flavor is good!). Cook the meat for a couple minutes on each side until it’s brown on the outside but not cooked through. Put the meat in the slow cooker.
3. Make the amazing sauce – Pour wine into the hot pan. It will sizzle and bubble – that’s good! Use a wooden spoon to scrape all the brown bits from the bottom of the pan. Those bits are FULL of flavor! Then add broth, tomato sauce, and soy sauce. Stir in some flour to thicken it. Pour this whole mixture into your slow cooker.
4. Add the veggies – Toss in garlic, thyme, carrots, potatoes, and mushrooms.
5. Let it cook – Put the lid on and set your slow cooker to LOW. Let it cook for 8 hours. I know it’s hard to wait, but the longer it cooks, the better it gets!
6. Enjoy! – Serve it in big bowls. I like to put mine over mashed potatoes, but it’s great with crusty bread too.
MY BEST TIPS
. I’ve made this stew so many times, and here’s what I’ve learned:
Brown the meat! I know it’s tempting to skip this step and just throw everything in the slow cooker, but those few extra minutes make the stew taste SO much better.
Cut veggies BIG – Like, bigger than you think. They’ll shrink as they cook.
Check your slow cooker – Some run hotter than others. If yours cooks hot, check it after 6 hours.
Make it a day ahead – This stew actually tastes even better the next day after all the flavors mix together in the fridge overnight.
QUESTIONS PEOPLE ASK ME
“Can I skip the wine?” You can, but it won’t have that special bourguignon flavor. If you need to skip it, use more beef broth and add a splash of balsamic vinegar for some of that tangy flavor.
“Does it freeze well?” Yes! This is one of those meals that freezes perfectly. I often make a double batch and freeze half for busy weeknights.
“Can I add other veggies?” Sure! Sometimes I add celery or pearl onions. Just make sure anything you add can handle long cooking times.
“My sauce is too thin – help!” No problem! Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir this into the hot stew about 30 minutes before serving. It’ll thicken right up!
STORING LEFTOVERS
If you’re lucky enough to have leftovers (we rarely do!), here’s how to keep them:
In the fridge: Put it in containers with lids and it’ll keep for 3-4 days.
In the freezer: Put portions in freezer bags or containers and freeze up to 3 months.
Reheating: You can microwave it, but it’s even better warmed up slowly on the stove.
Ingredients
5 slices bacon chopped up
3 pounds beef chuck roast cut into big 1-inch chunks
Salt and pepper
1 cup red cooking wine
2 cups broth chicken or beef
½ cup tomato sauce
ÂĽ cup soy sauce
ÂĽ cup flour
3 cloves garlic chopped small
2 tablespoons fresh thyme or 2 teaspoons dried
5 carrots cut into big chunks
1 pound baby potatoes left whole
8 ounces mushrooms cut in half
Fresh parsley for sprinkling on top optional
Instructions
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