Rich and hearty, this slow-cooked French classic is a perfect winter warmer!
Crock Pot Beef BourguignonIf ever a dish was awarded a prize for rising from the culinary slums to the refined dinner table, beef bourguingnon would be the recipient. This classic French dish had its beginnings in the bowls of peasants, but over time has become one of the most enjoyed and revered beef dishes from Burgundy.
We aren't Francophiles, well not in an overbearing way. My husband used to live in France and I have become quite obsessed with patisserie and
Ignore the poncy French name and at the end of the day, it's just a stew. But it's a delicious, melt-in-your-mouth stew full of the things I love: soft and tender beef, salty, smoked bacon, pearls of shallots and a richly indulgent red wine sauce fiery with pepper. I always serve bourguignon with mashed potatoes and carrots--either the carrots go in the stew or on the side. But I've seen bowls of bourguignon dished with thick ribbons of egg noodles, too! You could serve it over rice, if you really wanted. But I'd opt for wild rice instead of the perfume-y Jasmine rice popular in Thai dishes or the bitty Basmati. Wild rice or even giant couscous would be an interesting substitution.
I'm doing that thing that food bloggers aren't supposed to do. I'm re-sharing a recipe already published on my blog. I first published a version of this recipe in 2011 and while that it is a very good version, this one's better. A bit longer in the kitchen and after making this dish repeatedly throughout the fall and winter, I've made some changes that make this dish worth re-sharing. The photo alone would be worth it, too!
Ingredients:For the beef bourguignon
2 tbsp thyme and parsley
2 smoked garlic cloves
2 bay leaves
2 tbsp plain/all-purpose flour
3 tbsp butter
3 tbsp sunflower oil
6 or so shallots
150 ml beef stock
175g streaky bacon, chopped
175g chestnut mushrooms, quartered
450g UK sirloin/US porterhouse, chopped
450 ml Shiraz or other red wine
salt & pepper
Instructions:Crock Pot Beef Bourguignon
Fry the beef in the bacon fat until it is seared and crispy. Once seared, put in slow cooker with bacon.
Add the mushrooms and the butter, bay and herb mix and saute until the mushrooms are soft.
Pour into the slow cooker with the beef stock and red wine.
Cook on high 2 hours or until cooked through. Serve with mashed potatoes and carrots.
Gotta have hearty winter warmers? Dig into these comfort foods perfect for chilly weather: