This slow cooker beef bourguignon stew is one of a kind. So many flavors gathered in one dish, the vegetables, the wine, the mushrooms go perfect with the beef cubes. It takes time to cook, but slow cooked food is the best! See how it comes together and give it a try.
Beef Bourguignon Stew
1 1/2 pounds lean beef chuck, cut into bite size cubes
1 pound russet (Idaho) potatoes, peeled and chopped into large cubes
2 carrots, chopped into 1/2 inch thick slices
2 stalks celery, thickly sliced
3 tablespoons olive oil, divided
1 rosemary sprig
1 teaspoon dry oregano
1 pound white button mushrooms, halved
3 thyme sprigs
1 bay leaf
2 cloves garlic, minced
3 tablespoons white whole wheat flour or all purpose flour
1 cup low-sodium beef stock
3 cups pinot noir
10 pearl onions, halved or 1 medium yellow or white onion, diced
1 teaspoon kosher or sea salt
1/2 teaspoon black pepper
First prepare the beef. Sprinkle the beef cubes with 1/2 teaspoon of salt and 1/2 teaspoon of pepper then dredge in flour to coat.
In a pan over medim-high heat, pour 1/2 tablespoon of olive oil, then brown the beef cubes on all sides for about 5 minutes.
Remove the beef cubes from the pan then add 1/4 cup of the wine and scrape the bottom to the pan. Let some of the liquid to evaporate.
In the same pan, add herbs, mushrooms, pearl onions or diced onion, celery, carrots and 1 tbs of olive oil. Cook for 5 minutes then add garlic and cook for 30 more seconds.
Place the mixture in the slow cooker then add the rest of the wine, stock, salt, bay leaf, potatoes and beef cubes.
Cook on high for 4 to 6 hours or on low for 8 hours.
Saturated Fat: 2g
Simple and flavory! This beef bourguignon stew is rediculously delicious. It’s doesn’t take time to prepare but it takes hours to cook! It will make the perfect meal, just give it a try, you will love it.