Slow Cooker/Crock Pot Beef Bourguignon
The View From the Great Island
Slow Cooker/Crock Pot Beef Bourguignon is a fix it and forget it meal - this easy slow cooker beef stew will get rave reviews!
- 2 tbsp olive oil
- 2 lb stewing beef ( cut in large chunks)
- 1 tsp salt
- 1 tsp fresh cracked black pepper
- 2 tbsp flour (leave out for gluten free)
- 1 bunch fresh thyme (tied in a bundle, reserve some leaves for garnish)
- ½ cup cognac
- 2 cups beef stock or broth
- 2 cups red wine (Burgundy, Cabernet Sauvignon, Pinot Noir)
- 1 heaping tomato paste (I like the kind in the tube)
- 4 cloves garlic (crushed)
- 1 yellow onion ( peeled, halved, and sliced)
- 3 carrots (peeled and cut in 1 inch pieces)
- 1 lb small white skinned potatoes ( left whole if small, or cut in large chunks )
- 8 oz mushrooms ( dusted off and halved )
- 1 bag frozen pearl onions
- a splash of red wine vinegar or sherry vinegar
- Browning the meat is an optional step, but if you have the time, I like to do it. Skip this step if you like. Heat the oil in large heavy saute pan or stock pot. Toss the meat with the salt, pepper, and flour, When the oil is nice and hot, brown the meat, in 2 batches, until browned on all sides, about 6 minutes per batch. Put the meat in the bottom of your slow cooker and top with the bundle of thyme.
- Turn off the heat and add the cognac to the pan, and scrape up all the brown bits as the liquid bubbles. Add the wine and beef stock and continue stirring until you've gotten all of the good stuff off the bottom and sides of the pan, put it back on the heat if necessary. Stir in the tomato paste.
- Add the garlic, carrots, onion, potatoes, mushrooms and pearl onions to the slow cooker. Add the liquid from the pan to the slow cooker and give everything a gentle stir to get it settled.
- Cover and cook on low for 6-8 hours.
- At the end of cooking, remove the bundle of thyme and taste to check the seasonings. I like to add a splash of vinegar at this point, add it according to taste. If you want a thicker sauce, stir in a knob of butter coated with flour, or sprinkle in some Wondra flour and stir well. Use corn or potato starch for gluten free.
- Serve the stew with a sprinkling of fresh thyme leaves.
View the recipe instructions at The View From the Great Island