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Red Wine Beef Bourguignon with Crusty Baguette
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Knife

Ingredients
  

  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 4 ounces bacon, chopped
  • 2 cups dry red wine
  • 1 cup beef broth
  • 3 carrots, peeled and sliced
  • 8 ounces cremini mushrooms, quartered
  • 1 cup pearl onions
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 crusty baguette, sliced

Instructions
 

  • Place the chopped bacon in a large skillet over medium heat and cook until crisp. Remove the bacon with a slotted spoon and set it aside.
  • Add the beef cubes to the same skillet in batches and brown on all sides. Transfer the browned beef to the slow cooker.
  • Add the cooked bacon, red wine, beef broth, sliced carrots, quartered mushrooms, pearl onions, minced garlic, tomato paste, thyme sprigs, bay leaves, salt, and black pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 8 hours until the beef is very tender.
  • Remove the thyme sprigs and bay leaves before serving. Ladle the bourguignon into bowls and serve with slices of crusty baguette on the side.

Notes

Brown the beef well in the skillet first to build deeper flavor in the sauce. If the sauce seems thin at the end, remove the lid for the last 30 minutes to let it reduce. Leftovers keep in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Knife