An easy and hearty meal made with beef, burgundy wine, fresh vegetables, and herbs, all cooked to perfection within the slow cooker! In this beef bourguignon recipe, the alcohol is cooked out, leaving a rich and thick liquid for the beef and vegetables to cook in.
2pounds stewing beef, cut into large 1-inch chunks
1teaspoonKosher salt
1teaspoonfresh cracked black pepper
2Tablespoonsall-purpose flour
2cupscooking red wine, such as Burgundy wine
2cupsbeef stock
1Tablespoon tomato paste, heaping
3clovesgarlic, crushed
4carrots, peeled and diced into 1-inch pieces
1poundbaby white potatoes, left whole if small, or cut in large chunks
1poundmushrooms
1bag frozen pearl onions
5sprigs fresh thyme and 3 fresh bay leaves, tied in a bundle
Fresh thyme leaves, for serving
Instructions
In a large bowl, toss beef with the salt, pepper, and flour. Heat oil in large heavy sauté pan or stockpot. When hot, brown the beef, in 2 batches, until browned on all sides, about 6 minutes per batch. Transfer the beef to the bottom of your slow cooker.
Add wine, stock, and tomato paste to the pan. Simmer and scrape the bottom of the pan to get the bits. Pour the liquid from the pan over the beef in the slow cooker.
Add the garlic, carrots, potatoes, mushrooms, and pearl onions to the slow cooker. Place the bundle of fresh herbs on top. Cover and cook on low 6 to 8 hours.
At the end of cooking, remove the bundle of herbs and season with salt and pepper. Serve the stew with a sprinkling of fresh thyme leaves.
Notes
Storage: Store in an airtight container in the refrigerator up to 3 days.