I hope you enjoy this traditional French recipe, one of the best beef bourguignon that I’ve tasted. My grandmother made this dish back home on cold winter nights, and I hope you do too.
This recipe combines cooking on a stove-top and in a slow cooker, but you can probably get away with tossing all the ingredients into a slow cooker and forgetting about it (your results may vary).
We typically make this with a bouquet garni, which is a little bundle or sachet of herbs like these, but I used herbs from my backyard.
Pair with a Burgundy wine and with white rice or steamed potatoes.
If you cook this recipe, take a picture and tag me on Instagram so I can see your meal! Also, please let me know in the comments section below what you think about this dish!
Bon appétit!
1. Saute the beef and the bacon in 1 tablespoon of butter on medium-high heat until lightly browned. Add the onions, garlic, mushrooms and carrots and mix well. Cook for about two minutes. Place the meat and vetetables into a slow cooker. 2. Make a roux. Start the roux by melting 3 tablespoons of salted butter in a small pot on medium-high. When melted, slowly add 4 tablespoons of flour and whip continually for a few minutes until smooth. Add 250 ml (1 cup) of red wine and whip until the mixture thickens and becomes smooth and creamy. When the roux is finished, turn off the heat and add the roux to the slow cooker. 3. Add another 250 ml (1 cup) of red wine into the slow cooker. Add the beef bouillon cube and the bouquet garni. 4. Cook on low for 3 hours, checking regularly for doneness. Serve warm with rice or with potatoes. If the sauce remains too thin, you can always thicken the sauce. To do this, mix one tablespoon of flour with two tablespoons of cold water and whisk until smooth and before adding it into the slow cooker to prevent caking. Start with less and add more until you reach the desired consistency for your sauce.
Ingredients
Instructions
Notes