French Slow Cooker Boeuf Bourguignon

Ingredients

• 1 kg beef stew meat (cut into large cubes (e.g., chuck roast or bottom round))
• 150 g bacon (chopped)
• 3 carrots (cut into thick rounds)
• 1 yellow onion (chopped)
• 3 clove garlic (minced)
• 500 ml dry red wine (good quality (e.g., Pinot Noir or Cabernet))
• 250 ml beef broth
• 2 tbsp tomato paste
• 3 sprig fresh thyme
• 2 bay leaves
• 2 tbsp all-purpose flour (to thicken the sauce)
• 1 tbsp butter
• salt and black pepper (to taste)

Steps

1. 1

   In a large skillet over medium-high heat, fry the chopped bacon until crispy. Remove the bacon and set aside, keeping the fat in the skillet.

2. 2

   Season the beef cubes with salt and pepper. In the same skillet with the bacon fat, sear the meat in batches until all sides are well browned. Transfer the meat to the slow cooker.

3. 3

   In the same skillet, add a little butter if necessary and sauté the onion and carrots for about 5 minutes. Add the garlic and cook for another 1 minute until fragrant.

4. 4

   Add the tomato paste and flour to the vegetables in the skillet, stirring well for 1-2 minutes to cook off the raw flour taste.

5. 5

   Pour the red wine into the skillet to deglaze, scraping all the browned bits from the bottom. Let it simmer for 2 minutes.

6. 6

   Transfer the vegetable and wine mixture to the slow cooker along with the beef and reserved bacon.

7. 7

   Add the beef broth, thyme, and bay leaves. Ensure the liquid covers most of the ingredients.

8. 8

   Cover and cook on Low for 8 hours or on High for 4 to 5 hours, until the meat is fork-tender.

9. 9

   Remove the thyme sprigs and bay leaves before serving. Adjust salt and pepper if necessary.

Notes

Traditionally served with creamy mashed potatoes or artisanal bread to soak up the rich sauce. If you prefer an even thicker sauce, you can remove the slow cooker lid for the last 30 minutes of cooking on High.

Nutrition per serving

• main dish
• beef
• slow cooker
• slow cooking
• french
• dinner
• comfort food