What sets Beef Bourguignon apart from American beef stew is the wine that boosts the flavor of the meat and savory seasonings in the broth. Use a crockpot and have a gourmet meal at the end of the day.
This dish originated in Burgundy, France, and was made with the wines of that region. As the dish grew in popularity in other regions, the French began to use almost any red wine ranging from fruity Beaujolais to Cabernet Sauvignon.
Wine also tenderizes meat so you don’t need to buy the expensive cuts for this dish. Submitted by David McCarthy, Australia, adapted from Crockpot Cooking by Barbara Blitz
- 4 pounds (1.8 Kilograms) lean beef, cubed
- 1 cup red wine – try Shiraz for spiciness or Cabernet Suavignon for fruitiness
- 1/3 cup extra virgin olive oil
- 2 tsp thyme
- 1 tsp black pepper
- 8 slices bacon, diced
- 2 cloves garlic, crushed
- 1 medium onion, diced
- 1 pound (450 grams) mushrooms, sliced
- 1/3 cup flour
Marinate beef in wine, oil, thyme and pepper for 4 hours at room temperature or overnight in the fridge.
In large pan, cook bacon until soft. Add garlic and onion. Saute until soft. Add mushrooms and cook until slightly wilted.
Drain beef reserving liquid. Place beef in crockpot. Sprinkle flour over the beef, stirring until well-coated. (I always place flour in a plastic bag, add beef and shake to coat and then I brown the beef in a frypan or wok to seal in the juices before putting it into the slow cooker.)
Add mushroom mixture on top.
Pour reserved marinade over all.
Cook on Low 8-9 hrs.