Classic Slow Cooker Boeuf Bourguignon | Seasoned | The Inspired Home
This classic French recipe just got a whole lot easier with the help of your trusty slow cooker. Make this boeuf bourguignon for your next dinner party!
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INGREDIENTS
8 chopped slices of bacon
2 pounds of timed beef chuck roast, cut into 1” squares
6 carrots cut into 1” pieces
1 peeled and julienne yellow onion
6 cloves of finely minced garlic
3 tablespoons of all-purpose flour
2 cups of red wine, pinot noir or Côte de Rhône
3 cups of beef stock
2 tablespoons of tomato paste
6 to 8 sprigs each of fresh parsley and thyme + 2 tablespoons finely minced
1 ounce of unsalted butter
4 cups of sliced button mushrooms
2 cups of peeled pearl onions
Kosher salt and fresh cracked pepper to taste
Cooked pappardelle pasta and sliced sourdough bread for serving
DIRECTIONS
1. Preheat the slow cooker to sear/hi.
2. Add the bacon to the slow cooker and cook until browned and crisp. Set aside.
3. Add the beef into the slow cooker. Season with salt and pepper and sear until golden brown on all sides.
4. Remove the beef and add the carrots, onions, and garlic to the slow cooker and cook until lightly browned, about 4 to 6 minutes.
5. Next, add the beef back in and sprinkle in the flour. Mix until combined.
6. Add the red wine, beef stock, tomato paste, crispy cooked bacon, and parsley and thyme sprigs into the slow cooker and change the setting to slow cook/high for 2 hours.
7. With 30 minutes left in the cooking process add a large saute pan to a burner over high heat.
8. Add the butter to the pan and once melted add the mushrooms and cook until golden brown, about 5 to 7 minutes. Add the onions in and cook for 3 to 4 more minutes.
9. Once browned, pour the contents from the pan into the slow cooker and mix in
10. Serve the boeuf bourguignon with the cooked pappardelle pasta, sliced sourdough, and chopped herbs.
RESTAURANT QUALITY Beef Bourguignon Recipe - Make in a Casserole or Slow Cooker
Learn how to make beef bourguignon like a restaurant chef with my easy recipe. It can be made in a slow cooker or in a casserole on the stove. It’s a perfect Winter-warming casserole for this time of year.
I developed my beef bourguignon recipe so it’s bursting with flavour and full of fresh herbs. Check out all my other stew videos here, they’re all really simple to make at home:
Get the directions for my beef bourguignon recipe on my website:
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Ingredients (Serves 4 | Prep time: 20m | Cooking time: 2h 15m | 319 calories & 9.4g fat p/serving):
- 400g Stewing beef
- Handful freshly chopped parsley
- 3 Sprigs thyme
- 1 Bay leaf
- Oil (to fry)
- 4 Rashers of bacon
- 300g Shallots
- 300g Button mushrooms
- 1 tbsp Plain flour
- 2 Garlic cloves
- 1 Bouquet garni
- Salt and pepper (to season)
- 1 tbsp Tomato puree
- ½ Bottle red wine
- 200g Chopped carrots
- 1 Beef stock cube
Beef Bourguignon (Beef Burgundy)
Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow cooked in a rich red wine sauce.
For the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan roasting ingredients individually, and use homemade beef stock!
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BEEF BOURGUIGNON (French Beef Stew)
Get Surfshark VPN at - Enter promo code LAGERSTROM for 83% off and 3 extra months for free! Beef Bourguignon or Beef Burgundy is the ultimate slow cooked beef stew. My version still takes time, but includes a few simple tricks to make this dish a bit more approachable for the home cook.
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RECIPE
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▪5-6lb or 2 1/2kg beef chuck roast
▪1 large onion
▪5 large carrots
▪2 celery stalks
▪1 head of garlic, cut in half
▪A few sprigs of thyme
▪2 bay leaves
▪750ml/1 bottle dry red wine (i’m using pinot noir)
▪1500g or 1.5L beef stock + additional 480g or 2 cups beef stock
▪25g or 1 3/4Tbsp tomato paste
▪42g or 1.5oz demi glace
▪230g or 1c water (to scrape fond from sheet tray)
▪4 packets or 1oz total? of powdered gelatine
▪1/2kg or 1lb of cremini mushrooms
▪6 small-medium yukon gold potatoes, peeled
▪57g or 4 Tbsp ( ½ stick) butter
▪Salt
▪Olive oil
Preheat oven to 550F or as high as it will go. Cube up meat, cutting off large chunks of fat. Coat with a generous glug or two of olive oil and plenty of salt. Toss to coat, then place meat on a sheet tray. Roast in the oven for 15-20min then remove from oven.
Peel and roughly chop onion, 1 carrot, and celery. Add bottle of wine to large heavy bottomed pot over high heat and add in onion, carrot, celery, garlic, and herbs and bring to a boil. Once boiling, reduce heat to medium and cook for 15-20min. Reduce oven heat to 300f and add 1500g beef stock, tomato paste, and demi glace.
With heat off, place a doubled layer of cheesecloth over your large pot (see video @3:50) and place been chunks on top of cheesecloth. Pour water into sheet tray and use a wooden spoon to scrape up as much fond as possible and add that into the pot. Tuck cheese cloth into pot and around beef, heat over med-high until simmering, then cover, and cook in the oven at 300F/148C for about 3 hours. Check the progress after about 2 hours, remove the lid and continue to cook for another 45min-1hour. When meat is braised properly it should be fork tender, but not completely falling apart. Allow to pot to cool slightly on the counter before placing in the fridge to cool completely.
After cooled (i usually allow it to sit overnight), skim off as much fat as possible. Reheat the pot over medium heat to re-liquify. Once melted, remove beef from braising liquid. Using a fine mesh strainer, strain out and separate all solids from your braising liquid, making sure to squeeze out liquid from cheesecloth and veg. Skim off any excessive fat.
Add strained liquid back into pot and heat to a simmer over medium high to reduce for about 45min or until thickened.
Dissolve gelatine into 2 cups beef stock and allow to bloom for 5 minutes and add to braising liquid.
Roughly chop carrots and mushrooms.
When braising liquid is reduced by ⅔ add carrots and continue to cook for about 15 more minutes.
Preheat nonstick pan over med-high heat. Add in olive oil (about 25g or generous squeeze) and add mushrooms and a pinch of salt. Cook for about 12 minutes over medium heat. Once golden brown, add mushrooms into braising liquid.
When liquid is reduced to about 20% of it’s original volume and bubbles are becoming large, add beef back to braising liquid, spooning sauce over meat as it warms. Cook for 10 more minutes to continue reducing by about 5-10% more.
Make smashed potatoes. Dice potatoes into 1” dice, add to sauce pan, cover with water, and bring to simmer then reduce heat to low and cook until done. Add butter and large pinch of salt. Mash and taste for seasoning.
Serve beef, carrots, mushrooms and sauce over smashed potatoes.
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HOW TO MAKE FANCY POTATO PUREE:
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#beefbourguignon #braisedandglazed #beefburgundy
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Beef Bourguignon | Together | Jamie Oliver | Christmas
What better way to ease ourselves into the festive season than this warming, seasonal Beef Bourguignon featuring a signature twist from my new book Together. This utterly delicious and easy to prepare beef stew is the perfect dish to share with family and friends on a chilly winter's evening and will definitely have you going back for seconds!
This recipe and so many more are available in my new cook book Together - Out now
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Slow Cooker Beef Bourguignon
Slow Cooker Beef Bourguignon recipe is full of delicious and tender veggies, with juicy, melt in your mouth beef cooked in wine. ⬇️⬇️???????? CLICK FOR RECIPE ????????⬇️⬇️ #beefbourguignon #slowcookerbeefbourguignon #beefbourguignonrecipe
PRINT THE RECIPE ➡️
Ingredients ⬇️
2-3 pounds boneless beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1/4 cup all-purpose flour
1 cup chicken broth
1/2 cup tomato sauce
2 cups red cooking wine
1 tablespoon Worcestershire sauce
1 tablespoon dried rosemary
1 tablespoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 garlic cloves, crushed
3 medium carrots, sliced
1 pound baby potatoes
12 ounces fresh baby bella mushrooms, sliced
1 onion, quartered
fresh thyme, optional
fresh chopped parsley
Instructions ⬇️
If you are using a slow cooker with an aluminum insert, select the saute function and pre-heat it. Once hot, add the olive oil.
If your slow cooker does not have an aluminum insert, preheat a large skillet or cast iron pan over medium-high heat and add the olive oil.
Season the beef with salt and pepper and add it brown it for 2-3 minutes on each side, until the beef is nicely browned.
Add the flour and cook it for 1 minute.
Add the chicken broth and mix until combined. At this point, if you are using a skillet, transfer the beef to the slow cooker.
Add the tomato sauce, wine, Worcestershire sauce, dried rosemary, dried thyme, salt, and pepper.
Add the garlic cloves, carrots, potatoes and sliced mushrooms.
Stir well to combine. Add the quartered onion and fresh thyme.
Cook on low for 8-10 hours or high for 6-8 or until the beef is tender.
Garnish with fresh parsley and serve.
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