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Red Wine Beef Bourguignon-Style Mushroom Stew
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef stew meat, cut into chunks
  • 8 ounces cremini mushrooms, quartered
  • 4 slices bacon, diced
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Cook the diced bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pan.
  • Add the beef chunks to the skillet and brown on all sides in the bacon fat. Transfer the beef to the slow cooker.
  • Place the quartered mushrooms, diced onion, sliced carrots, and minced garlic into the slow cooker with the beef.
  • Add the cooked bacon, red wine, beef broth, tomato paste, dried thyme, and bay leaves to the slow cooker. Stir to combine everything evenly.
  • Season with salt and black pepper. Cover and cook on low for 8 hours until the beef is fork-tender.
  • Remove the bay leaves before serving. Sprinkle with chopped fresh parsley.

Notes

The mushrooms hold their shape better if added at the start rather than stirred in later. If the broth tastes too sharp from the wine after cooking, a pinch more salt balances it. Leftovers thicken nicely overnight in the fridge and reheat well on the stovetop with a splash of broth.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife