Beef Bourguignonne

Beef Bourguignonne

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cups all-purpose flour

  • 2.5

    lb. beef stew meat, cut into 1-inch pieces

  • salt and pepper to taste or Montreal Steak Seasoning

  • cup olive oil, plus more as needed

  • 3

    thick bacon slices, cut into 1-inch pieces

  • 2-3

    large carrots, peeled and cut into ½-inch pieces

  • 1

    yellow onion, sliced ¼-inch thick

  • 3

    garlic cloves, chopped

  • 1

    bay leaf

  • 3

    fresh thyme sprigs

  • 3

    fresh flat-leaf parsley sprigs

  • 8

    oz white button mushrooms, halved

  • 1

    cup Pinot Noir

  • 1

    cup beef broth

  • 2

    tsp beef demi-glace

  • buttered, steamed baby red potatoes or buttered noodles for serving


Place the flour in a large bowl. Season the beef with salt and pepper, add to the flour and stir to coat evenly. Transfer to a plate and shake off the excess flour. In the slow cooker insert over medium-high heat, warm the olive oil until almost smoking. Working in batches, brown the beef on all sides, 5 to 7 minutes total, adding more oil to the insert if needed. Transfer to a plate. Add the bacon to the insert and sauté just until beginning to crisp, about 5 minutes. Add the carrots, onions and garlic then cook, stirring occasionally, just until softened, about 10 minutes. Add the bay leaves, thyme, parsley and mushrooms and cook for 3-5 minutes. Add the beef and wine, whisk in the demi-glace and bring to a boil Using pot holders, transfer the insert to the All-Clad slow cooker base. Cover and cook on high according to the manufacturer’s instructions until the meat is fork-tender, 4-5 hours (or 8-10 hours on low setting). Discard the bay leaf and thyme sprigs. Transfer the beef bourguignonne to a platter and serve immediately with buttered potatoes or noodles.


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