Beef Bourguignonne

By baker_babe

Ingredients

• 3/4 cups all-purpose flour
• 2.5 lb. beef stew meat, cut into 1-inch pieces
• salt and pepper to taste or Montreal Steak Seasoning
• 1/8 cup olive oil, plus more as needed
• 3 thick bacon slices, cut into 1-inch pieces
• 2-3 large carrots, peeled and cut into 1/2-inch pieces
• 1 yellow onion, sliced 1/4-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

Details

Servings 4

Preparation

Step 1

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.