Boeuf Bourguignon {in your Crockpot}

Boeuf Bourguignon is a classic French dish, popularized by the one and only Ms. Julia Child and guaranteed to fill your kitchen with the rich, savory aroma of onions cooking with beef and red wine.  The most important parts of this recipe are the bacon (and the rendered bacon fat) and the red wine.  Both give the dish layers of flavor that set it apart from beef stew.  I like to make Boeuf Bourguignon in my slow cooker but it does require a few steps before I’m able to “set it and forget it.” Last night I served the tender beef and vegetables over my cauliflower mash for a warm, comforting and delicious fall dinner.  DSC_0122

What to buy (serves 5-6):

  • 6-7 slices bacon, diced
  • 2 pounds beef chuck roast, cut into 1 inch cubes
  • 2 cups red wine, divided
  • 1 large yellow onion, diced
  • 2 cups carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 bay leaf
  • 1 cup beef broth
  • salt and pepper, to taste

What to do:

  • heat a large pan over medium-high heat
  • add bacon and cook until the fat has rendered and the bacon is beginning to crisp
  • remove bacon from pan and set aside
  • pat beef with a paper towel to dry and sprinkle with salt and pepper
  • return pan to medium-high heat and add onions and garlic to the pan, cooking with 1/2 teaspoon salt (or less to taste) until the onions are soft and caramel colored
  • add carrots and celery to onions, cooking for another 3-4 minutes until softened
  • a single layer of beef cubes to the pan to sear in the remaining bacon grease, flipping after 2-3 minutes to sear the other side
  • add seared meat to crockpot and deglaze the pan with 1/2 cup of the wine
  • pour the dark glaze that forms and any remaining meat from the bottom of the pan into the crockpot
  • add tomato paste, bay leaf, broth and remaining wine to crockpot
  • add vegetables to crockpot and stir to combine
  • cover and cook on low for 5 to 6 hours or until beef is so tender it falls apart easily
  • serve with crusty bread, over egg noodles or over mashed potatoes or mashed cauliflower
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