Beef Bourguignon is braised beef slowly cooked in Pinot Noir wine and beef stock with mushrooms, garlic, onion and bacon.
Beef Bourguignon is probably one of the French’s best cooking inventions besides crepes. Oh, and croissants… and macaroons and eclairs. This list could go on and on but it would contain mostly desserts for me. Back to the slow cooked Beef Bourguignon, this is a dish that is perfect with a starchy side such as egg noodles or mashed potatoes.
- 1 yellow onion
- 2 cup carrots
- 2 tablespoons garlic cloves
- 2 cups white button mushrooms
- 4 slices thick cut bacon, crumbled
- 2 tablespoons bacon grease
- ½ cup flour
- ½ teaspoon salt and pepper
- 1 lb beef stew meat
- 1 cup water
- Beef Stock Concentrate, such as Knorr’s Homestyle Stock
- 2 cups Pinot Noir
- ½ teaspoon thyme
- 1 bay leave
- Prep the ingredients: Wash and dry the produce. Finely chop the onion and garlic. Slice the mushrooms and carrots. Place all the produce in the bottom of the slow cooker. Cook the bacon on medium-low heat until crispy brown in a 12-inch skillet. While the bacon is cooking, coat your beef in flour ¼ cup flour, salt and pepper.
- Braise the Beef: Once the bacon has finished cooking, increase the temperature to medium high heat. Crumble the bacon and place it in the slow cooker. Leave 2 tablespoons of bacon grease in the pan and sear the beef for 2 minutes on each side. Move the beef to the slow cooker and add ¼ cup flour to the pan and stir for a minute. Deglaze the pan with the 1 cup water and stir in the beef stock concentrate. Reducing the heat to medium and add the 2 cups Pinot Noir.
- Slow Cook the Beef Bourguignon: Pour the wine/beef stock mixture on top of the beef and vegetables. Cook on low for 8 hours.
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