Recipe of Favorite Slow Cooker Boeuf Bourguignon - GoodTaste

Recipe of Favorite Slow Cooker Boeuf Bourguignon

Slow Cooker Boeuf Bourguignon. Slow Cooker Boeuf Bourguignon I'd wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a slow cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven. Garnish with fresh thyme sprigs, if desired.

Slow Cooker Boeuf Bourguignon This rich and hearty meal is warm and satisfying this winter season. Transfer the vegetables and cheesecloth bound package of beef to the insert of a slow cooker. Add the reserved marinade liquid and enough stock to barely cover the meat.

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, slow cooker boeuf bourguignon. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Slow Cooker Boeuf Bourguignon I'd wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a slow cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven. Garnish with fresh thyme sprigs, if desired.

Slow Cooker Boeuf Bourguignon is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Slow Cooker Boeuf Bourguignon is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have slow cooker boeuf bourguignon using 14 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Slow Cooker Boeuf Bourguignon:

  1. {Take 8 oz of thick-cut bacon (5-6 slices), diced.
  2. {Make ready 3 lb of beef chuck roast, round roast, or other similar cut, cut into 1-inch cubes.
  3. {Make ready 2 cup of dry pinot noir wine.
  4. {Get 2 medium of yellow onions, sliced.
  5. {Get 3 medium of carrots, sliced.
  6. {Prepare 3 of stalks celery, sliced.
  7. {Get 1 tbsp of tomato paste.
  8. {Take 4 of sprigs fresh thyme.
  9. {Take 2 clove of minced garlic.
  10. {Prepare 1 of bay leaf.
  11. {Make ready 1 cup of chicken or beef broth (more if necessary).
  12. {Take 1 lb of white button mushrooms, sliced.
  13. {Make ready 1 of Chopped Parsley, to garnish.
  14. {Make ready 1 of Cooked egg noodle pasta.

Add the bouquet garni (fresh herbs), tomato paste and garlic. Slow Cooker Boeuf Bourguignon Boeuf bourguignon is all about building flavor; layer upon layer upon layer of delicious flavor. Start with bacon — render all the bacon fat, then use the grease to sear the cubes of beef and cook the vegetables. Searing the beef and using a portion of the wine to deglaze the pan adds two more layers to the dish.

Instructions to make Slow Cooker Boeuf Bourguignon:

  1. Warm a stainless steel or cast iron skillet over medium-high heat. Add the bacon and cook until the fat has rendered and the bacon is golden and crispy. Remove the pan from heat and transfer the bacon to a plate lined with a paper towel to drain. Pour off all but a tablespoon of bacon fat from the pan..
  2. Return the pan to medium-high to high heat. Pat the beef cubes dry and sprinkle them with salt and pepper. When the bacon fat is shimmering and you see a wisp or two of smoke, add a single layer of beef cubes to the pan to sear — do not crowd the pan; sear the meat in batches. Let the beef sear without moving until it releases easily from the pan and the underside is golden-brown, 1 to 3 minutes. Flip the pieces and sear on the other side. Again, let the meat sear without moving for 1 to 3 minutes until they release easily from the pan..
  3. Transfer the seared meat to your slow cooker or a clean bowl. Deglaze the pan with 1/4 cup of the wine. Scrape the dark glaze and any crispy bits from the bottom of the pan as the wine simmers. When the pan is clean, pour the wine over the seared meat..
  4. Add 1 tablespoon of leftover bacon grease to the pan. Continue to sear the meat in batches, deglazing the pan between each batch..
  5. When all the meat is seared, add another tablespoon of bacon grease to the pan and reduce the heat to medium. Cook the onions with 1/4 teaspoon of salt until soft and browned, 6 to 8 minutes. Add the carrots and celery, and cook until softened. Add the garlic and tomato paste, and cook until fragrant. Transfer the vegetable mixture to the slow cooker or bowl with the meat..
  6. Wipe the pan clean and warm 1 tablespoon of leftover bacon grease over medium heat (use vegetable oil if no more bacon grease remains). Cook the mushrooms with 1/4 teaspoon salt until they have release all their liquid, the liquid has evaporated, and the mushrooms are golden brown, 8 to 10 minutes. Transfer the mushrooms to a clean bowl and set aside — keep the mushrooms separate from the meat and onion mixture (they get added later)..
  7. Stir the beef cubes and vegetables together in the slow cooker with 1 teaspoon of salt. Tuck the sprigs of thyme and the bay leaf into the mixture. Pour the stock and the remaining wine over the beef and vegetables — the liquid should come about 3/4 of the way to the surface of the ingredients. Cover the slow cooker and cook on low for 6 to 8 hours. When finished, the beef should fall apart easily with a fork..
  8. Once the meat is cooked, stir in the reserved bacon and mushrooms. Cook with the slow cooker on high or simmer in the Dutch oven over medium heat until the mushrooms are warmed through, about 10 minutes..
  9. Serve in bowls over noodles or with crusty bread on the side. Sprinkle with parsley before serving. Leftovers will keep for up to a week or can be frozen for up to three months..

Slow Cooker Beef Bourguignon A simplified version of the classic French beef stew that contains all of the flavors, but none of the fuss, of Boeuf Bourguignon. Slow cooker beef stew made in a rich red wine, bacon, and thyme braise is now weeknight dinner ready! Into the slow cooker add the mushrooms, carrots, half the bacon, broth*, second half of the salt, tomato paste, garlic, thyme, bay leaf, pearl onions and red wine. Remove bay leaf and thyme stems and serve hot. Add broth, mix well, and add to Crock-Pot.

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