Boeuf Bourguignon in Slow Time
Slow-cooked to perfection, "Boeuf Bourguignon in Slow Time" is a rich and hearty French classic that transforms humble ingredients into a show-stopping meal. Tender chunks of beef chuck are seared to golden perfection before simmering for hours in a sumptuous sauce of dry red wine, beef stock, and tomato paste, imbued with the earthy aromatics of fresh thyme and bay leaves. This slow-cooker recipe’s magic lies not only in the tender, melt-in-your-mouth texture of the beef but also in the flavorful medley of sautéed pearl onions, carrots, and button mushrooms that add layers of depth to the dish. Finished with crispy smoked bacon and optional fresh parsley, it’s the ultimate comfort food perfect for cold evenings or special gatherings. Serve your masterpiece with a side of crusty bread, creamy mashed potatoes, or buttery noodles to soak up every last drop of the luxurious sauce! With minimal hands-on effort and maximum flavor, this recipe makes creating an elegant, restaurant-worthy meal easier than ever.
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Recipe Information
Ingredients
- 900 grams beef chuck, cut into 2-inch cubes
- 150 grams smoked bacon, diced
- 2 tablespoons olive oil
- 2 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into 1-inch pieces
- 3 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 750 ml dry red wine (e.g., Pinot Noir)
- 500 ml beef stock
- 1 tablespoon tomato paste
- 4 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- 300 grams pearl onions, peeled
- 400 grams button mushrooms, halved
- 2 tablespoons unsalted butter
- 1 to taste salt
- 1 to taste black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Pat the beef dry with paper towels and season generously with salt and black pepper.
Heat a large skillet over medium heat. Add the diced bacon and cook until crispy. Transfer to a plate lined with paper towels, leaving the rendered fat in the skillet.
In the same skillet, add 1 tablespoon of olive oil. Sear the beef cubes in batches until browned on all sides, about 2-3 minutes per side. Avoid overcrowding the skillet. Transfer the seared beef to a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil if needed. Sauté the diced onions and carrots until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw taste of the flour.
Deglaze the skillet by pouring in the red wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes.
Transfer the beef, bacon, and wine mixture into a slow cooker. Add the beef stock, tomato paste, thyme sprigs, and bay leaves. Stir to combine. Set the slow cooker to LOW and cook for 6-8 hours, or until the beef is fork-tender.
About 30 minutes before serving, prepare the pearl onions and mushrooms. In a skillet, melt the butter over medium heat. Add the pearl onions and cook until golden brown, about 5 minutes. Add the mushrooms and sauté until browned and tender, about 7-10 minutes.
Stir the cooked onions and mushrooms into the slow cooker. Season the stew with additional salt and pepper to taste.
Discard the thyme sprigs and bay leaves before serving. Garnish with chopped parsley, if desired. Serve hot with crusty bread, mashed potatoes, or buttered noodles.
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1265 mg | 55% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.8 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 77 mg | 6% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1201 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
