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Beef Bourguignon with Pearl Onions and Bacon
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 4 ounces bacon, chopped
  • 1 cup pearl onions, peeled
  • 2 carrots, sliced
  • 8 ounces cremini mushrooms, halved
  • 1 cup dry red wine
  • 1.5 cups beef broth
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the chopped bacon in a skillet over medium heat. Cook until crisp, then transfer it to the slow cooker with a slotted spoon.
  • Add the beef cubes to the same skillet. Brown on all sides for about 5 minutes, then move the beef to the slow cooker.
  • Sprinkle the flour over the beef and bacon in the slow cooker. Stir to coat evenly.
  • Add the pearl onions, sliced carrots, halved mushrooms, minced garlic, tomato paste, dried thyme, bay leaf, salt, and black pepper.
  • Pour in the red wine and beef broth. Stir everything together until the tomato paste dissolves.
  • Cover and cook on low for 8 hours. Remove the bay leaf before serving.

Notes

Brown the bacon and beef first to build a deeper base flavor that carries through the long cook. If the sauce seems thin at the end, mix a teaspoon of flour with a splash of broth and stir it in during the last hour. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a little extra broth to loosen the texture.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet