- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 6 hours on LOW
- 3 pounds beef stew meat, cut into 2-inch cubes
- 2 tablespoons all- purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 bacon slices, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon finely minced garlic
- 1 pound cremini mushrooms, stemmed and quartered
- 3 cups red wine (see Notes)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 3 carrots, sliced
- 1½ cups pearl onions (thawed if frozen; peeled and trimmed if fresh)
- 3 sprigs fresh thyme
- 1 small bay leaf
1. Coat the insert of an 8-quart slow cooker with cooking spray.
2. Place the beef stew meat in a large zip-top bag and add the ﬂour, salt, and pepper. Close the bag and shake vigorously to completely coat the meat.
3. In a large skillet or stockpot, brown the bacon over medium heat until cooked but not crisp. Remove the bacon, leaving the fat in the pan. Add half the olive oil and the beef in batches (do not crowd the pan) and cook over medium-high heat, turning to brown all sides. Transfer the meat to the slow cooker as it browns, add the remaining olive oil as necessary, and cook until all the beef has been browned and transferred to the slow cooker. Reserve the ﬂour that remains in the bag.
4. Reduce the heat to medium and add the garlic. Cook for about
1 minute, until aromatic. Add the mushrooms and cook, stirring, until the mushrooms have released their moisture and begin to brown
slightly, about 2 minutes. Raise the heat to medium-high, add the ﬂour from the plastic bag, and stir for 1 minute, until the ﬂour has been absorbed. Add ¼ cup of the wine to the pan and cook, stirring to scrape up any browned bits from the bottom of the pan. Add the remaining wine and the broth and bring to a simmer. Stir in the tomato paste and pour the mixture into the slow cooker over the beef. Add the carrot, pearl onions, bacon, thyme sprigs, and bay leaf; cover and cook for
6 hours on Low. Remove the bay leaf. Ladle into bowls and serve.
This can be made in the oven if desired. Use a 4- to 5-quart heavy casserole with lid. Cover the casserole and bake at 325ºF for 3 to 4 hours until the beef is tender.
A good quality burgundy-style red wine is preferable here for the most authentic ﬂavor.
Beef bourguignon is often served with steamed small red potatoes or can be served over wide egg noodles, if preferred