Description
Rich, hearty Beef Bourguignon emerges as a classic French culinary masterpiece, elevating comfort food to an art form. Slow-cooked beef melts with red wine’s depth, inviting you to savor each luxurious, tender bite of this soulful countryside classic.
Ingredients
Scale
Protein:
- 3 pounds (1.36 kilograms) boneless beef chuck cut to 1-inch cubes
- 5 slices bacon, finely chopped
Vegetables:
- 5 medium carrots, sliced
- 1 pound (454 grams) baby potatoes
- 8 ounces (226 grams) fresh mushrooms, sliced
- 3 garlic cloves, finely chopped
Liquid and Seasoning Ingredients:
- 1 cup (240 milliliters) red cooking wine
- 2 cups (480 milliliters) chicken broth
- 1/2 cup (120 milliliters) tomato sauce
- 1/4 cup (60 milliliters) soy sauce
- 1/4 cup (30 grams) flour
- 2 tablespoons thyme, finely chopped
- fresh chopped parsley for garnish
Instructions
- Render bacon in a skillet until crisp and mahogany-colored, allowing fat to release. Transfer bacon pieces to slow cooker.
- Pat beef cuts dry, then liberally season with salt and pepper. Sear meat in residual bacon drippings until deep golden crust forms on all sides. Carefully move browned meat into slow cooker.
- Deglaze skillet with robust red wine, scraping up caramelized bits. Reduce liquid slightly, then incorporate beef broth, tomato sauce, and soy sauce. Whisk flour into liquid to create smooth, thickening base.
- Pour prepared sauce over meat and bacon in slow cooker, ensuring complete coverage.
- Mince fresh garlic and sprinkle along with fragrant thyme leaves. Add chunky carrot pieces, quartered potatoes, and sliced earthy mushrooms. Gently mix ingredients to distribute evenly.
- Cover and cook on low temperature for 8 hours or high setting for 6 hours, until beef becomes fork-tender and vegetables are succulent.
- Before serving, garnish with freshly chopped parsley for vibrant color and aromatic finish.
Notes
- Choose thick-cut bacon for richer flavor and better texture, ensuring it renders fat effectively during initial cooking.
- Select well-marbled beef chuck roast to guarantee tender, melt-in-your-mouth meat after slow cooking.
- Searing beef creates deep caramelization, developing complex flavor profiles by triggering Maillard reaction.
- Opt for dry red wine like Burgundy or Pinot Noir to enhance traditional French bourguignon authenticity and depth.
- Consider using gluten-free flour alternative for celiac or wheat-sensitive individuals without compromising sauce consistency.
- Remove excess bacon fat before adding remaining ingredients to control overall dish richness and prevent greasiness.
- Allow meat to rest 15-20 minutes after cooking to help proteins relax and retain maximum moisture.
- Prep Time: 30 minutes
- Cook Time: 6-10 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg