BEST CROCKPOT BEEF BOURGUIGNON - Combet Pamella

This time of year, I’m torn.  Part of me yearns for warmer temperatures and Spring rain, and the other part of me doesn’t want to give up the cold, bundling up, and of course, stick-to-your-ribs comfort food.  I can’t get enough of casseroles, soups, and stews, like this Crockpot Beef Bourguignon!

I always thought beef bourguignon was so hard and complicated to make, but once I tried it a few years back, I realized it’s actually pretty simple!  And the flavor.  Ohhhh, the flavor.  So rich and deep, just BEGGING for some crusty bread to be dipped in it.

The main difference is that beef bourguignon is cooked with red wine, and usually bacon and pearl onions.  Beef stew might have bacon and usually has onions (but not usually pearl onions), but doesn’t generally use red wine.  So a beef bourguignon is a beef stew, but not all beef stews are beef bourguignon 😉

Rich and hearty, this crockpot beef bourguignon is the ultimate winter comfort food recipe!

INGREDIENTS

• BEEF BOURGUIGNON


• 8 slices bacon, diced


• 3 lbs beef chuck roast, cut into bite-sized pieces


• 3 Tbsp all purpose flour


• 1 1/2 cups red wine, like a pinot noir


• 2 cups frozen pearl onions


• 2 carrots, peeled and chopped into 1 inch pieces


• 4 cloves garlic, minced


• 3 Tbsp tomato paste


• 4 cups beef stock or broth


• 1 - 2 Tbsp better than bouillon beef base (optional)


• 1 bay leaf


• 3 sprigs fresh thyme


• 1 lb small mushrooms, halved


• 1 lb red or yellow baby potatoes, halved or quartered


• 1 tsp kosher salt


• 1/2 tsp black pepper


• THICKENING AGENT


• 2 Tbsp butter


• 2 Tbsp all purpose flour

INSTRUCTIONS

• In a large skillet, cook bacon over MED heat until browned and crispy.  Remove to a paper towel lined plate.  Add beef pieces to a large plastic bag and add flour.  Seal bag and shake/massage beef and flour to coat all the pieces.


• Increase heat to MED HIGH and brown beef in bacon fat, cooking about 1-2 minutes per side, until browned.  Remove to bottom of slow cooker.  Top with most of the bacon pieces.


• Pour the red wine in the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.  Those are full of flavor, so don't skip this step!


• Add all other ingredients (onions through black pepper) and stir to combine.  


• Cover and cook on LOW for 7-8 hours.  The last 30 minutes before serving, mix 2 Tbsp butter and 2 Tbsp flour, then add to crockpot. Stir, cover and continue cooking 30 minutes or up to an hour, until gravy has thickened to your liking

RECIPE NOTES

OVEN INSTRUCTIONS:

• Preheat oven to 350 F degrees.


• In a large dutch oven, cook bacon over MED heat until browned and crispy.  Remove to a paper towel lined plate.  Add beef pieces to a large plastic bag and add flour.  Seal bag and shake/massage beef and flour to coat all the pieces.


• Increase heat to MED HIGH and brown beef in bacon fat, cooking about 1-2 minutes per side, until browned.  Top with most of the bacon pieces.


• Pour the red wine in the pot and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.  Those are full of flavor, so don't skip this step!


• Add all other ingredients (onions through black pepper) and stir to combine. 


• Bring to a boil, then cover and transfer to preheated oven.  Cook for 2 - 2 1/2 hours, or until the beef is tender enough to fall apart.


• Add butter and flour, stir, and continue cooking another 30 minutes or so.

STOVETOP INSTRUCTIONS:

• In a large dutch oven, cook bacon over MED heat until browned and crispy.  Remove to a paper towel lined plate.  Add beef pieces to a large plastic bag and add flour.  Seal bag and shake/massage beef and flour to coat all the pieces.


• Increase heat to MED HIGH and brown beef in bacon fat, cooking about 1-2 minutes per side, until browned.  Top with most of the bacon pieces.


• Pour the red wine in the pot and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.  Those are full of flavor, so don't skip this step!


• Add all other ingredients (onions through black pepper) and stir to combine. 


• Bring to a boil, then reduce heat to LOW, so liquid is simmering, and simmer about 1 1/2 - 2 hours, stirring occasionally, until beef is tender enough to fall apart.


• Add butter and flour, stir, and continue cooking another 30 minutes or so.

INSTANT POT INSTRUCTIONS:

• Set Instant Pot to saute function . Cook the bacon in 1 Tbsp of oil until crisp and browned. Remove with a slotted spoon and set aside on a paper towel lined plate.


• Sear beef on all sides in bacon fat.


• Sprinkle with flour, stir well and cook on saute for a further 1-3 minutes.


• Add cooked bacon and all other ingredients. Stir well, cover and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté setting, then set to MANUAL mode. Choose HIGH PRESSURE and selection 30 minutes cook time. 


• After cooking, allow the pressure to release naturally for 8-10 minutes. Turn the valve from sealing to venting to let any remaining pressure release. 


• Change the Instant Pot or cooker setting back to the saute setting, add flour/butter mixture, stir well and allow the sauce to thicken, uncovered, for another 5-10 minutes.

RECIPE ADAPTED FROM https://www.thechunkychef.com

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