Beef Bourguignonne Recipe - Crockpot Beef Recipes

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Friday nights dinner party was a success! I had planned on trying several new recipe “ideas” out however my wife thought It might be easier if we made something that was less labor intensive last minute. That way I would not have to be in the kitchen too long as people were over.

As the weather here in Minnesota is starting to get a bit cooler as we head into October (where did the summer go again) I thought it would be yummy to make one of my favorites, the French classic beef bourguignonne. This recipe is fairly straight forward, after the beef has been seared you can cook it in your crockpot. Everyone loves easy crockpot beef recipes and this one fits that category just fine.

Ingredients:

2 pounds stew beef
3 to 4 cups medium sized button mushrooms
1 bag frozen pearl onions
3 tablespoons fresh minced garlic
1 bottle red wine (no cooking wine ok guys)
beef broth (stock is better but I used canned beef broth)
4 slices think bacon
4 tablespoons cooking oil
flour as needed (about 1/4 to 1/2 cup)
pinch of dried thyme leaves (whole leaves never buy that ground stuff)
pinch of dried rosemary
salt and pepper (course ground fresh) as needed

Method:

Note: for this recipe you will need a saute pan with a very high lip or a soup like kettle.

Take a large deep saute pan and heat it over a medium flame, add in the cooking oil and the bacon and cook until the bacon is done. Remove the pan from the heat and drain the fat, you will be cooking the stew beef with this combo of cooking oil and bacon fat. Reserve the bacon for later.

Place all the raw stew beef on a sheet pan and season well with the course ground pepper and salt (I like kosher salt for everyday cooking). Place the large saute pan back on a medium high flame and wait until the pan gets very hot and just begins to smoke.

Once you see smoke add in enough beef cubes to “almost” cover the entire cooking area, lots of people here without a good recipe will add in all the beef. Don’t do this, the idea is to sear your beef …. Adding all the beef would drop the temperature too much and you will end up sweating the beef and not sauting it.

Stir the beef as needed until it is very dark on all sides, this is messy and smoky as well, be prepared to clean up after. Once the beef is done remove and reserve, cook the remaining beef in the same fashion until it is all brown and pretty like  

Next add the button mushrooms (you don’t need to cut them) and the pearl onions and season again with salt and pepper. Saute for about 3 or 4 minutes, add garlic and saute for another minute.

Add the sauteed beef to the mushroom onion mixture as well as your bottle of red wine and reduce the flame to medium low. Cook for about 10 minutes and then slowly add in the flour to thicken, the mixture will get very think.

Next add in the beef broth and continue to stir, once their is enough liquid (should fully cover the beef) add the dried thyme and rosemary and place the whole dish in an over at a low medium heat. Cook for at least four hours stirring often (say every 20 to 30 minutes). You might need to adjust the thickness as cooking continues. I used a lid and a mixture of red wine and flour to adjust the thickness as needed.

Server over wild rice, I sauteed some carrots, onions and celery in bacon and then seasoned with fresh thyme salt and pepper and added it to my wild rice for a yummy wild rice pilaf.

Posted in Beef Recipes