All of us in our life would have heard of the word “Beef Bourguignon.” The popularity of this French dish is uncanny. And that’s not just because of its impeccable taste but also because of the legendry cook Julia Childs. Well, there is a reason why this fantastic cook talked about this dish so dearly. Beef Bourguignon is a masterpiece! There is no doubt about it. It is rich, delicious, luxurious, and heartwarming. On a winter night, you can enjoy Beef Bourguignon with your loved ones. It is also a perfect dish for holiday dinners and date nights.
If you have heard of the dish but never tries it at home, here is everything you need to know about this simple yet tasteful Beef Bourguignon.
What is Beef Bourguignon?
In simple words, Beef Bourguignon is a French stew that is made with beef and vegetables. However, it is not that simple. The word “Bourguignon” means “Burgundy.” The stew gets the name because of its deep and luscious color. This delicious stew is made with boneless beef that is sautéed in bacon fat and simmered in red wine, beef stock, and tomato paste. Furthermore, it includes vegetables like potatoes, mushrooms, onion, and carrots. The stew has complex flavors from the ingredients that are utterly addictive. You can never get enough of Beef Bourguignon.
Why Make Beef Bourguignon in a Slow Cooker?
The main reason for making Beef Bourguignon in a slow cooker is the flavors. When you cook an ingredient in the slow cooker, you get to release the maximum of flavor from it. As a result, the dish is richer, and the flavors are top-notch. Moreover, you can leave a dish to cook in a slow cooker, set the timer, and forget all about it until the alarm goes off. It is quite convenient.
If you don’t have an electric slow cooker, you can also use a Dutch pot as a slow cooker as well. You will cook it on the stovetop in a traditional way.
However, if you are in a hurry, you can make this dish in an instant pot or pressure cooker as well. You will still get great flavors, but it won’t be as amazing as in a slow cooker.
How to Make Beef Bourguignon
Step 1: At first cook bacon in the slow cooker at medium heat for about 3 to 5 minutes. Take the bacon out of the slow cooker after the bacon crisps up and set it aside.
Step 2: Cook the beef pieces with olive oil for 3 minutes until it changes color. Season with salt and black pepper.
Step 3: Pour in red wine, and using a wooden spoon scrape the bottom of the slow cooker so that you scrap the brown bits. Let it simmer for 5 to 7 minutes until it is reduced to half.
Step 4: Pour beef stock and add tomato paste. Mix well. Mix flour with a little water and pour the slurry into the mixture.
Step 5: Add minced garlic, cooked bacon, bay leaf, thyme, carrots, onion, and potatoes.
Step 6: Mix well and place the lid on top. Let it cook for about 8 hours at low heat or until the beef and vegetables are cooked through.
Step 7: Garnish with freshly chopped parsley and serve.
Tips for making Beef Bourguignon
making Beef Bourguignon can be a lot of steps and patience for someone who is making it for the first time. so, here are a few key points you should keep in mind:
- Wash the beef brisket and pat it dry. Trim excess fat from it. When cutting the beef, make sure you cut it in equal pieces so that they cook evenly. If you want the meat to cook fast, cut it into smaller pieces.
- If you think that the end result is a bit too thick, add a few dashes of beef stock and adjust the consistency.
- If you don’t have beef stock, add water and beef bouillons. It will give the same flavor as beef stock.
- When buying red wine for this dish, make sure you opt for premium quality wine. The better the quality is, the more flavor you will get. If you are looking for a pocket-friendly wine, Try Pinot Noir. It is not that expensive and gives a good flavor as well.
- You can either choose beef chuck or beef brisket cut for this dish. Whatever cut you choose, make sure it is boneless.
- You can add russet potatoes instead of baby potatoes as well. Cut the potatoes in the quarter and enjoy.
- If you don’t have fresh thyme, you can use dried thyme as well.
What to Serve with Slow Cooker Beef Bourguignon?
Even if you don’t serve this dish with any side, it will still be enough for your tastebuds. Its richness will make a special place in your heart., that’s for sure. However, serving it with a few sides will make the experience even better. Here are a few side dishes that go very well with Beef Bourguignon:
- Mashed potato: Traditionally, Beef Bourguignon is served alongside mashed potatoes. The creaminess of the mashed potatoes is a perfect pair with the rich stew.
- Rice: You can serve this stew with either white or brown rice. Serving it with rice makes it a wholesome meal. The way rice absorbs the stew’s flavor makes it just the right pair.
- Noodles: You can also serve it with egg noodles. Again, it is a wholesome plate of amazing food.
- Bread: No French dish is complete without bread. It is a staple with every dish and course. Try this dish with your favorite piece of bread, and you will love it. Even if you choose dinner rolls, it will still be a great choice.
- Salad: Fresh Garden salad adds freshness and cuts through the richness of the stew. You can also serve it with cold potato salad or Greek salad.
How to store Slow Cooker Beef Bourguignon?
You can store the leftover Beef Bourguignon by letting it cool down and by placing it in an airtight container. Store in refrigerator for up to 5 days. Because you can store it for up to 5 days, it is very convenient to prepare it in advance and store it for later use. You can make it in a large batch for holiday parties and dinners.
Moreover, you can also store the leftover Beef Bourguignon in the freezer. Place it in a freezer-safe container and freeze for up to 3 months. You can reheat it in the slow cooker for 3 hours and enjoy.
Slow Cooker Beef Bourguignon
- 1 tbsp olive oil
- 3 lbs. beef chuck or brisket cut into 2-inch chunks
- 5 bacon slices chopped
- 1 lbs. fresh button mushrooms quartered
- 1 lbs. baby potatoes
- 2 carrots sliced
- 1 large white onion diced
- 3 cloves garlic minced
- 3 cups beef stock
- 2 cups red wine
- 2 tbsp tomato paste
- 2 tbsp flour
- 1 tsp fresh thyme finely chopped
- 2 tbsp fresh parsley finely chopped
- 2 bay leaves
- 1 pinch salt
- ½ tsp black pepper
- In a Dutch oven or a slow cooker, add bacon and cook it at medium heat for about 3 to 5 minutes until the bacon crisps up.
- Take the bacon out of the slow cooker and set it aside.
- Now add olive oil and beef pieces. Season with salt and black pepper.
- Let the beef cook for 3 minutes until it changes color.
- Pour in red wine, and using a wooden spoon scrape the bottom of the slow cooker so that you scrap the brown bits.
- Let it simmer for 5 to 7 minutes until it is reduced to half.
- Pour beef stock and add tomato paste. Mix well.
- Mix flour with a little water and pour the slurry into the mixture.
- Add minced garlic, cooked bacon, bay leaf, thyme, carrots, potatoes, onion, and potatoes.
- Mix well and place the lid on top.
- Let it cook for about 8 hours at low heat or until the beef and vegetables are cooked through.
- Garnish with freshly chopped parsley and serve.