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.
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