Slow Cooker Beef Bourguignon No Mushrooms
Making slow cooker Beef Bourguignon without mushrooms proves you can easily make this French Classic yourself. Delicious with beef, bacon, carrot, and pickled onions, you slowly cook in a red wine sauce.And where with a regular stew, you can always scrub the pan clean afterward, because you use the crockpot this time, washing the dishes is just as easy as making this recipe.
Equipment
- slow cooker
- frying pan
Ingredients
- 7 oz. bacon bits
- 3 lb. chuck roast cut into cubes of 1 inch (2 cm)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 1 onion sliced very thin
- 1 carrot sliced in small cubes
- 1 tablespoon tomato paste
- 2 cloves garlic squeezed
- 3 cups red wine Pinot Noir
- ½ teaspoon dried thyme
- 1 cup beef stock
- 1 bay leaf
- 1 tablespoon butter
- 18 pearl onions
- ⅓ cup beef stock
- parsley fresh for garnish
Ingredients you need per step are listed below the step in Italic
Instructions
- Pat the beef steaks dry with kitchen paper.3 lb. chuck roast
- Fry the bacon in a frying pan.7 oz. bacon bits
- Remove it from the pan with a slotted spoon and add the meat.
- Sprinkle the meat with flour, salt, and pepper.1 teaspoon salt, ½ teaspoon ground black pepper, 3 tablespoons all-purpose flour
- Fry until it is golden brown (it does not have to be cooked), and remove it from the pan with a slotted spoon.
- In the remaining fat, fry the carrot, tomato paste, garlic, and onion for 2-3 minutes.1 onion, 1 carrot, 1 tablespoon tomato paste, 2 cloves garlic
- Then add the bacon and meat again and stir well.
- Place everything in the slow cooker pot.
- Pour wine into the pan and bring to a boil. Scrap the remaining bits with a wooden spoon and pour everything into the slow cooker.3 cups red wine
- Now add the stock and thyme. Stir well and place the bay leaf on top.½ teaspoon dried thyme, 1 cup beef stock, 1 bay leaf
- Put the lid on the pan and let it simmer for 6 to 8 hours.
- During the last half hour, you prepare the onions.
- For the onions, melt a tablespoon of butter in a pan and fry them until golden brown. Then add the stock until they are just covered.1 tablespoon butter, 18 pearl onions, ⅓ cup beef stock
- Simmer uncovered for 20-25 minutes until most moisture has evaporated, and the onions are soft.
- Take a bowl and place a coarse sieve in it.
- Pour the stew from the slow cooker into the strainer (while collecting the liquid).
- Return the meat and vegetables to the crockpot.
- Pour the sauce into the frying pan with the onions and skim off the fat with a slotted spoon.
- Then let it simmer on high heat for 5 minutes until the sauce is thicker and shiny.
- Pour the sauce into the slow cooker pan and continue to heat for 2 to 3 minutes.
- Garnish with parsley.parsley
NOTES
1. Beef chuck roast is used in this recipe. But you can also use a round roast (top or bottom) or tri-tip roast for this Italian beef stew. This meat needs a lot of stewing time, so it has time to absorb all the flavors well and, at the same time, become wonderfully tender. Pat the meat dry before searing it. Wet meat does not brown as nicely.
2. Silver Onions - These are small onions pickled in vinegar. They are called silver onions because of the beautiful sheen on their skins. Rinse the pearl onions before you bake them; otherwise, they will taste too sour.
3. Red wine - Pinot Noir is recommended to use. It is fruity, a little spicy, and has body. And the latter can use the sauce. You can replace it with another wine from Burgundy.
4. Beef stock - To give the sauce a lot of flavors. The best is homemade beef broth. If you don't have that, prepare stock from a cube.
5. Larger portion? With almost all recipes, you can then press the 2 × button, but not with a slow cooker recipe. If you double the weight in meat, add ¼ - ⅓ cup (50 to 100 ml) of extra liquid.
6. Oven - Don't have a slow cooker? Then make this recipe in the oven in an ovenproof pan. When you have returned the meat to the vegetables, add the wine, stock, and thyme. Place the bay leaf on top and put the lid on the pan. Let it stew at 350 °F (180 °C) for 2 ½ hours. In the last half hour, fry the onions and reduce the sauce again.
7. Storage
Allow the Boeuf bourguignon to cool quickly before storing.
- Refrigerator - Store covered in the refrigerator for up to three days
- Freezer - Place the stew in a sealed freezer box and store it in the freezer for up to 3 months.
- Reheat - Put the Boeuf bourguignon in a pan, add two tablespoons of water, and heat over low heat until it is sufficiently heated.
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