Slow Cooker Beef Bourguignon Recipe

Cook Time: 385 minutes

Ingredients:

• 3 tablespoons butter
• 3 tablespoons vegetable oil
• 2 pounds beef stew meat
• 2 medium onions, quartered
• 1 (750 milliliter) bottle red wine
• 6 carrots, chopped into large chunks
• 3 sprigs fresh thyme
• 2 large bay leaves
• Salt and freshly ground black pepper to taste

Directions:

Step 1: Heat butter and oil in a large skillet over medium-high heat. Add beef and cook, stirring occasionally, until browned on all sides, about 5 to 8 minutes. If necessary, brown the beef in batches to avoid overcrowding the pan, as this can prevent proper browning. Once browned, transfer the beef to the slow cooker.

Step 2: In the same skillet, add the quartered onions. Cook and stir until the onions soften and begin to develop some color, about 3 to 5 minutes. Transfer the onions to the slow cooker.

Step 3: Place the skillet back over medium-high heat and pour in half of the red wine. Bring it to a simmer, scraping up any browned bits from the bottom of the pan using a wooden spoon. Once simmering, remove the skillet from heat and carefully pour the wine into the slow cooker, along with the remaining wine.

Step 4: Add the chopped carrots, thyme sprigs, bay leaves, salt, and pepper to the slow cooker. Stir to combine.

Step 5: Cover and cook on Low for 6 to 8 hours, or until the beef is tender and the flavors have melded together.

Recipe Tip: If the sauce is too thin after cooking, simmer it uncovered in the slow cooker until it reduces to your desired consistency. Alternatively, you can thicken the sauce by mixing 1 to 2 tablespoons of flour with 1/4 cup of the sauce in a small bowl until smooth, then whisk it into the slow cooker and simmer for an additional 1 to 2 minutes.

Nutrition Facts (per serving):

• Calories: 453
• Total Fat: 21g (27% Daily Value)
• Saturated Fat: 8g (40% Daily Value)
• Cholesterol: 95mg (32% Daily Value)
• Sodium: 151mg (7% Daily Value)
• Total Carbohydrates: 13g (5% Daily Value)
• Dietary Fiber: 2g (9% Daily Value)
• Total Sugars: 5g
• Protein: 29g (58% Daily Value)
• Vitamin C: 7mg (7% Daily Value)
• Calcium: 49mg (4% Daily Value)
• Iron: 4mg (21% Daily Value)
• Potassium: 740mg (16% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of Beef Bourguignon

Beef Bourguignon, or "Boeuf Bourguignon" in French, is a traditional French dish that hails from the Burgundy region (Bourgogne) in France. The dishs origins can be traced back to medieval times, although it gained international fame through the culinary expertise of Julia Child in the 1960s. The dish consists of tender beef simmered in red wine, typically Burgundy wine, along with vegetables and aromatic herbs. This hearty stew was once considered a humble peasant dish, making use of tough cuts of beef that required slow cooking to become tender. Over time, it evolved into a symbol of French culinary finesse.

Regional Variations

Although the classic Beef Bourguignon is most associated with Burgundy, the dish has seen regional variations across France. In some areas, it may include ingredients like bacon lardons, mushrooms, or pearl onions, all of which bring additional depth of flavor. The type of wine used is also important, with some regions substituting Burgundy wine with local red wines, creating unique takes on this rich dish. The slow-cooked beef is often served with potatoes, noodles, or rice, depending on local preferences.

Differences from Similar Dishes

Beef Bourguignon shares similarities with other slow-cooked beef stews like Beef Stew or Pot Roast. However, what sets it apart is the use of red wine, specifically Burgundy wine, and the distinctive French flavor profile imparted by herbs like thyme and bay leaves. The cooking method also makes it unique: the beef is browned in a skillet before being slowly simmered in the slow cooker, which helps develop a richer, more complex flavor. This method is more labor-intensive compared to simpler stews or roasts, where the meat is often cooked in a single pot from start to finish.

Where to Serve Beef Bourguignon

Beef Bourguignon is typically served in homes, bistros, and French restaurants, especially in colder months, as the dish is hearty and warming. Its often seen as a celebratory dish for gatherings or special occasions due to its richness and depth of flavor. In France, it may be served during Sunday dinners or on festive occasions, paired with a full-bodied Burgundy wine to complement the flavors of the stew.

Interesting Facts

One of the most famous versions of Beef Bourguignon was created by Julia Child for her cookbook "Mastering the Art of French Cooking," which helped introduce French cuisine to a broader American audience. Additionally, while the dish is traditionally associated with Burgundy, it was not originally prepared with wine in every recipe. In earlier versions, the beef was slow-cooked in water and seasoned with herbs before the wine became a standard ingredient. The rich flavors from the wine, however, have become the signature feature of the dish, making it a true staple of French gastronomy.

Conclusion

Slow Cooker Beef Bourguignon brings the timeless flavors of French cuisine right into your kitchen with minimal effort. By allowing the beef and vegetables to slowly simmer in red wine, you create a dish that is both comforting and sophisticated. Whether you're cooking it for a special occasion or just for a cozy evening at home, this dish will surely satisfy your taste buds and transport you to the heart of Burgundy.

FAQ about Slow Cooker Beef Bourguignon Recipe

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