Slow-cooker beef Bourguignon

Slow-cooker-beef-Bourguignon-4
It’s so low-maintenance to assemble this recipe in the slow-cooker—plus, the result is amazing!

 

Difficulty: Easy

Time: 45 min. preparation time, 0 min. baking time

Nutrition: Calories ca 962 / Protein 88g / Carbohydr. 74g / Fat 27g

Ingredients (6 servings)

1.33 kgbeef rump or chuck
3 tbspflour, plus more for thickening
1.25 tspsalt
0.5 tspblack pepper
6 stripsbacon
1large carrot
1medium onion
3 clovesgarlic
200 gshallots or pearl onions
2large potatoes
240 mlbeef stock
1 tbsptomato paste
3 sprigsthyme
2bay leaves
475 mlfull-bodied red wine, like Burgundy or Bordeaux
300 gcremini mushrooms
28 gbutter
0.5 kgtagliatelle
kosher salt

Utensils

plate, wooden spoon, sieve, large skillet, paper towels, slow cooker, cutting board, knife, large pot, large mixing bowl

Wine Tip

Pinot Noir, Oregon
A younger, dry Pinot Noir, with its spicy aromas and fine acidity, complements the classic Burgundian dish.

Step 1

Slow-cooker beef Bourguignon

Cut beef into large cubes. Toss beef in flour, salt, and pepper; set aside. Slice bacon into strips, chop onion and carrot, mince garlic, and cube potatoes; if shallots are large, halve them.

cutting board, knife, large mixing bowl

1.33 kg beef rump or chuck / 3 tbsp flour / 1.25 tsp salt / 0.5 tsp black pepper / 6 strips bacon / 1 large carrot / 1 medium onion / 3 cloves garlic / 200 g shallots or pearl onions / 2 large potatoes

Step 2

Slow-cooker beef Bourguignon

Fry bacon until crisp. Set aside to drain on paper towel-lined plate. Add beef to skillet and brown all sides well. Transfer to slow cooker, then brown carrot, onion, and garlic in skillet and add to slow cooker, along with stock, tomato paste, thyme, bay leaves, and wine. Cover and cook on low for 6 – 8 hours.

plate, large skillet, paper towels, slow cooker

240 ml beef stock / 1 tbsp tomato paste / 3 sprigs thyme / 2 bay leaves / 475 ml full-bodied red wine, like Burgundy or Bordeaux

Step 3

Slow-cooker beef Bourguignon

Meanwhile, clean and slice mushrooms, then sauté them in butter until soft and golden brown. Add to slow cooker about 1 hour before serving.

wooden spoon

300 g cremini mushrooms / 28 g butter

Step 4

Slow-cooker beef Bourguignon

When almost ready to serve, boil pasta, according to package instructions, in salted water. If sauce is too thin, remove lid and turn slow cooker to high; sift in a little bit of flour, a tablespoon at a time, and stir to combine until thickened. Serve stew over tagliatelle and enjoy!

sieve, large pot

0.5 kg tagliatelle / kosher salt / flour for thickening