Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Slow-Cooker Beef Bourguignon
Getting reviews...
- Level: Easy
- Total: 5 hr
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 293
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 30 g
- Cholesterol
- 81 mg
- Sodium
- 787 mg
This Slow-Cooker Beef Bourguignon is a cozy, French-inspired classic made easy. Tender chunks of beef simmer low and slow in a rich red wine sauce with hearty vegetables, garlic and fresh thyme. The result is a melt-in-your-mouth stew that tastes like it simmered on the stove all day, but your slow cooker does all the work! Serve with creamy mashed potatoes or buttery egg noodles for a comforting Sunday dinner or an impressive yet effortless meal for guests.
- Level: Easy
- Total: 5 hr
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 293
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 30 g
- Cholesterol
- 81 mg
- Sodium
- 787 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
a 6-quart slow cooker- Add the bacon to a large skillet and place over medium heat. Cook, stirring occasionally, until golden brown and crispy, about 6 minutes. Remove with a slotted spoon and transfer to a 6-quart slow cooker.
- Pour off all but 1 tablespoon of the bacon fat into a small bowl or liquid measuring cup (you should have about 2 tablespoons total; if not, supplement with vegetable oil). Set the skillet with the 1 tablespoon bacon fat over medium-high heat.
- Toss the beef in a bowl with the flour, 2 teaspoons salt and several grinds of black pepper. Add half of the beef to the skillet and cook until golden brown on all sides, 5 to 6 minutes. Remove to the slow cooker. Wipe out the skillet with paper towels. Add another 1 tablespoon bacon fat to the skillet, then repeat with the remaining beef. Transfer to the slow cooker.
- Reduce the heat to medium and add the remaining 1 tablespoon bacon fat. Add the mushrooms and cook, stirring occasionally, until starting to soften and turning golden brown in spots, 4 to 5 minutes. Add the tomato paste and cook, stirring frequently, until brick red, about 1 minute more. Pour over the red wine and cook, scraping up any browned bits from the bottom, until the wine is reduced by half, 1 to 2 minutes. Transfer to the slow cooker.
- Add the pearl onions, beef broth, fresh thyme, carrots, garlic, bay leaves and 1/2 teaspoon salt to the slow cooker. Cover with the lid and cook on high until the beef is very tender, 4 hours.
- Skim any fat from the top and discard. Scoop 2 tablespoons of the warm broth from the slow cooker into a small bowl and stir in the cornstarch to make a slurry. Stir the slurry back into the slow cooker. Cover and cook on high until the broth has thickened slightly, about another 30 minutes.
- Stir in the sherry vinegar; taste and adjust the seasoning with salt and pepper. Sprinkle with chopped parsley and serve with mashed potatoes or egg noodles.
