Make The Perfect Beef Bourguignon With This Easy Slow Cooker Recipe

Introduction:

Embark on a culinary journey with our comprehensive guide on how to make beef bourguignon slow cooker. This classic French dish, renowned for its rich flavors and tender meat, is made effortless with the convenience of a slow cooker. So, gather your ingredients and let us guide you through the steps to create a masterpiece that will tantalize your taste buds.

Ingredients:

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 cup chopped onions
• 2 cups chopped carrots
• 2 cups chopped celery
• 3 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 lb small mushrooms, such as button or cremini
• 1 tbsp flour
• 1 tbsp butter

Instructions:

1. Sear the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and sear on all sides until browned.

2. Sauté the Vegetables: Remove the beef from the skillet and add the onions, carrots, and celery to the same pan. Sauté until softened, about 5 minutes.

3. Add the Garlic: Stir in the minced garlic and cook for another minute until fragrant.

4. Deglaze with Red Wine: Pour the red wine into the skillet and bring to a simmer. Scrape up any browned bits from the bottom of the pan.

5. Transfer to Slow Cooker: Transfer the seared beef, sautéed vegetables, and wine mixture to a 6-quart slow cooker.

6. Add the Liquids and Seasonings: Pour in the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Season with salt and pepper to taste.

7. Cook on Low: Cover the slow cooker and cook on low for 8-10 hours, or until the beef is fall-off-the-bone tender.

8. Add the Mushrooms: In the last hour of cooking, add the mushrooms to the slow cooker.

9. Thicken the Sauce: In a small bowl, whisk together the flour and butter to form a paste. Remove about 1 cup of the cooking liquid from the slow cooker and whisk it into the paste until smooth. Pour the paste back into the slow cooker and stir to thicken the sauce.

10. Serve and Enjoy: Ladle the beef bourguignon into bowls over mashed potatoes, egg noodles, or rice. Garnish with fresh parsley and enjoy the rich and flavorful masterpiece.

Tips:

• For a richer flavor, use a full-bodied red wine, such as Cabernet Sauvignon or Merlot.
• If you don’t have a slow cooker, you can braise the beef bourguignon in a Dutch oven in the oven at 325°F for 2-3 hours.
• Serve with a side of crusty bread to soak up the delicious sauce.

Variations:

• Add bacon: For a smoky flavor, add diced bacon to the skillet when sautéing the vegetables.
• Use different vegetables: Instead of carrots and celery, try using parsnips, turnips, or rutabagas.
• Experiment with herbs: Add other herbs, such as sage, oregano, or marjoram, to enhance the flavor.

Storage:

• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze leftovers in freezer-safe containers for up to 3 months.

FAQ:

1. Can I use a different cut of beef?

Yes, you can use other cuts of beef, such as short ribs, brisket, or rump roast. However, the cooking time may vary.

2. How do I know when the beef is done cooking?

The beef is done cooking when it is fall-off-the-bone tender. You can test this by inserting a fork into the meat. If it slides in easily, the beef is ready.

3. What can I do if my sauce is too thin?

If your sauce is too thin, you can thicken it by making a cornstarch slurry. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Stir the slurry into the simmering sauce and cook until thickened.