Slow Cooked Beef Bourguignon
Prep Time: 20 mins | Cook Time: 6 hours | Course: Dinner | Serves: 6
Tender stew meat braises in a slow cooker all day with veggies and wine, getting topped with a mushroom and pearl onion gravy just before serving over mashed potatoes. Our favorite mashed potatoes are linked below. This is the ultimate comfort food. Classic beef bourguignon uses bacon, which I have omitted, and if you like you could slice 3 pieces and cook it up in the skillet before making the mushroom gravy. Inspired by Melissa Clark at the NY Times. https://cooking.nytimes.com/recipes/1018528-beef-bourguignon
3 lbs beef stew meat
Salt, garlic salt, and pepper, to taste
2 bay leaves
1 sprig thyme or 1 tsp dried
1 large onion, diced
1 large carrot, sliced
7 cloves garlic, minced
1 Tbsp tomato paste
1 750-ml dry red wine
¼ cup flour
1 quart beef broth
Mushroom Gravy:
12 oz mushrooms, sliced
¼ cup flour
Salt and pepper, to taste
2 Tbsp butter
2 14-oz pkgs pearl or petite onions, frozen is fine
3 cloves garlic, minced
¼ cup parsley, minced
Place stew meat in the slow cooker with seasonings, onion, carrot, garlic, tomato paste, and red wine. In a liquid measurer, whisk the flour and about half of the broth together, making a slurry. Pour into the slow cooker along with the remaining broth. Cook over high heat for 6 hours. The beef should be tender and close to falling apart.
The last half hour of cooking time, stir mushrooms, flour, salt, pepper, and butter in a large skillet over medium-low heat for 2 minutes or until softened, add onions and garlic along with 2 cups of the cooking liquid from the slow cooker. Reduce heat to low and cook for 15-20 minutes until you have a rich, thickened gravy. Marry the mushroom gravy into the slow cooker just before serving. Ladle over mashed potatoes and garnish with parsley.
