French Classic Redux: Crock-Pot Beef Bourguignon
Beef Bourguignon exemplifies the rustic elegance of Burgundian country fare. It's the epitome of bistro food, an easy-to-make dish big on flavor and low on cost. But it does take time. Just like pot roast, beef Burgundy takes hours to tenderize, but the wait – during which the flavors marry and meld into something greater than each ingredient could contribute on its own – is worth it. Your Crock-Pot can turn beef Bourguignon into a "set-it-and-forget-it meal," but you still need the stove, at least in the beginning, because food doesn't caramelize and brown in a slow cooker.
Total Time: 6 to 8 hours | Prep Time: 30 minutes | Serves: 6
Ingredients:
- 7 or 8 slices (8 ounces) of thick-sliced bacon, diced
- 1/4 cup olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
-
3 tablespoons all-purpose flour
-
3 pounds beef chuck roast, cut into 1½- to 2-inch cubes
- 2 yellow onions, sliced
- 1 carrot, sliced
-
2 or 3 garlic cloves, roughly chopped
-
1 tablespoon tomato paste
-
2½
cups dry red wine
2½ cups beef or chicken stock 1 teaspoon thyme, freshly chopped 1 bay leaf 4 parsley stems 1 pound button mushrooms, quartered
3 tablespoons butter
Directions:
- Season the beef with salt and pepper and dredge it in the flour. Set the beef aside.
- Fry the bacon in a large skillet over medium-high heat until cooked through, but not crisp. Transfer the bacon to the Crock-Pot, leaving the rendered fat in the pan.
- Add 2 tablespoons of olive oil to the pan. Saute the beef in batches until it caramelizes and turns a rich, dark-brown color. Transfer each batch of beef to the slow cooker. Add 1 tablespoon of olive oil to the pan.
- Saute the onions and carrots until caramelized, about 10 minutes. Next, stir in the tomato paste and garlic. Cook until the tomato paste turns a dark rusty color, about 5 to 7 minutes, stirring frequently.
- Deglaze the pan with the red wine. Transfer the contents of the pan to the Crock-Pot along with the stock, thyme, bay leaf and parsley stems.
- Add 1 teaspoon of kosher salt to the Crock-Pot. Stir everything together, and set the Crock-Pot to low. Cover the Crock-Pot.
- Saute the mushrooms in the remaining olive oil, and set them aside; you'll add them when the Bourguignon finishes cooking.
- Check the beef after 6 to 8 hours; when ready, the beef will fall apart with little effort. Stir in the mushrooms and cook until they're heated through, about 15 minutes.
- Taste the Bourguignon; adjust the seasoning as needed with kosher salt and freshly ground black pepper. Stir in the butter, and serve.
Tip
Egg noodles are a common side dish with beef Bourguignon, but just about any starch will work. Thickly sliced country-style bread, rice and potatoes all work.
You don't have to spend a lot on wine here, but choose one you would drink on its own. A $15 to $20 bottle of cabernet, pinot noir or Burgundy all work. Ask your wine merchant for suggestions if you need a little guidance.
(Recipe adapted from Julia Child's "Mastering the Art of French Cooking," Alfred A. Knopf, 2001)
