Beef Bourgiunon
Submitted by DaveQ
Slow cooker Beef Bourguignon marinated overnight in red wine with thyme, then braised with bacon, mushrooms, and onions for 8 hours. Classic French comfort, zero babysitting required.
YIELD
14 servingsPREP
10 minCOOK
8 hrsREADY
12 hrsAll the depth of a Julia Child classic, but the slow cooker does the heavy lifting.
Beef cubes soak overnight in red wine, oil, thyme, and black pepper, soaking up flavor before they ever hit the heat.
Come morning, layer them into the slow cooker with rendered bacon, sauteed mushrooms, garlic, and onions, pour the marinade over the top, and walk away for 8 to 9 hours.
What comes out is fall-apart beef in a wine-dark sauce that tastes like you spent all day at the stove.
Pro Tips
- Marinate overnight in the fridge rather than 4 hours at room temp. The longer soak gives the wine more time to tenderize and flavor the beef.
- Don’t skip rendering the bacon first. That smoky fat is the base note of the entire sauce.
- Toss the beef in flour before it goes into the slow cooker. It thickens the sauce naturally as it cooks.
- Serve over mashed potatoes, egg noodles, or with crusty bread to catch every last drop of that sauce.
Ingredients
Directions
Marinate beef in wine, oil, thyme and pepper 4 hours at room temperature or overnight in refrigerator.
In large pan, cook bacon until soft.
Add garlic and onion; sauté until soft.
Add mushrooms and cook until slightly wilted.
Drain beef, reserving liquid. Place beef in slow cooker.
Sprinkle flour over the beef, stirring until well coated.
Add mushroom mixture.
Pour reserved marinade over all.
Cook on LOW 8 to 9 hrs.
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