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Red Wine Beef Bourguignon-Style Potato Stew
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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 medium potatoes, peeled and cut into 1-inch cubes
  • 4 slices bacon, chopped
  • 8 ounces cremini mushrooms, quartered
  • 3 carrots, sliced into rounds
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all-purpose flour

Instructions
 

  • Cook the chopped bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pan.
  • Toss the beef cubes with the flour, salt, and pepper. Brown the beef in the bacon drippings in batches, then transfer it to the slow cooker.
  • Add the onion, garlic, carrots, and mushrooms to the same skillet and cook for 3 minutes. Stir in the tomato paste and cook 1 minute more.
  • Pour the red wine into the skillet and scrape up any browned bits. Let the wine simmer for 2 minutes, then transfer everything to the slow cooker.
  • Add the potatoes, beef broth, thyme sprigs, bay leaves, and cooked bacon to the slow cooker. Stir gently to combine.
  • Cover and cook on low for 7 to 8 hours, until the beef is fork-tender and the potatoes are soft.
  • Remove the thyme sprigs and bay leaves before serving.

Notes

The wine flavor mellows during the long cook, so taste and add an extra splash of broth if the sauce tastes too strong at the end. Leftovers thicken nicely in the fridge, making them ideal for reheating with a little water to loosen the texture.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet