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Tuesday, December 6, 2022
HomeChesapeake InspiredSlow-Cooker Beef Bourguignon

Slow-Cooker Beef Bourguignon

By Claire Darcy

When I travel, I love to explore by eating local specialties. Once I’m home, I try to replicate that special meal. Here is one I’ve had success with and every bite brings me right back to Paris. 

Beef Bourguignon

(Boeuf a la Bourguignonne) in the Slow-Cooker

Adapted from Julia Child’s Mastering the Art of French Cooking and SimplySoHealthy.com


2–3 lb. beef (Rump Pot Roast, Chuck Pot Roast, Sirloin Tip, Top Round, or Bottom Round—trimmed of fat and cut into 1/2–2 inch cubes and dried with a paper towel)

  • 8 slices bacon
  • 1 small white onion (coarsely chopped)
  • 2 celery stalks (diced)
  • 12 ounces mushrooms (thickly sliced)
  • 2 cloves garlic (finely chopped)
  • 2 to 2 1/2 cups red wine: Cotes du Rhone, Bordeaux, or Burgundy
  • 2 cups beef stock
  • 2 Tbsp tomato paste
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • 1/4 tsp pepper
  • 4 Tbsp butter
  • 1–2 Tbsp flour
  • Olive oil (as needed)

Step 1: In a large soup pot on the stovetop, cook the bacon until crisp. Remove to a paper towel to blot off excess grease, crumble into smaller pieces, and place inside the slow-cooker.

Step 2: Use the remaining bacon fat to cook your beef. Place beef chunks in the pot so they are not touching, sprinkle with salt and pepper, and brown on each side over medium-high heat (about 2–3 min. each side). Transfer to the slow-cooker. Set pot aside as is.

Step 3: Using a skillet, sauté onion and celery on medium high with olive oil, stirring frequently, until soft and translucent. Add to slow-cooker.

Step 4: Melt 2 Tbsp butter in skillet, add mushrooms. Add more butter as needed and cook until mushrooms have turned darker brown and soft (4–5 min.). Turn off heat and stir in chopped garlic for an additional 1 minute, then add to the slow-cooker.

Step 5: Use the soup pot with bacon grease, add wine and beef stock, and bring to a simmer. Add 1 Tbsp of flour and stir to thicken slightly and smooth any lumps. Add tomato paste, thyme, and bay leaf. Simmer 8–10 minutes, stirring frequently. Add to the slow-cooker, making sure the beef is mostly covered in the liquid.

Step 7: Cover the slow-cooker and cook on low for 6–7 hours. The meat should easily part with a fork when done. Remove bay leaf and adjust seasoning.

Julia Child recommends serving this with potatoes; SimplySoHealthy.com serves it over cauliflower rice as a low-carb alternative. I prefer it on its own, or with a crispy French baguette. 

Say it with me now: Bon Appetit!

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