Beef Bourguignon from the Slowcooker

The dish is a classic French stew made with beef slowly braised in red Burgundy wine, along with onion, carrot, bacon, garlic, mushrooms, and bouquet garni (herbs). Originally a peasant dish, it was intended to tenderize tough cuts of beef by braising them in wine for a long time. Later, it was refined by French chefs into an icon of French cuisine, thanks to chefs like Auguste Escoffier and Julia Child, who made the dish internationally famous.

Recipe for 6 people

Prep time:

Preparation: 30 min.

Marinating time: 24 hours

Cooking time (slow cooker): 8 hours (2 hours on high and 6 hours on low)

Ingredients:

750g Stewing Beef

750g Chuck Steak

3 Large Carrots

1 Large Onion

2 Bay Leaves

3 Sprigs Thyme

2 Sprigs Rosemary

1 Jar (235g) Kesbeke Hand-Peeled Amsterdam Onions

750ml Red Wine (Pinot Noir)

3 tbsp Olive Oil

1/2 tsp Salt

1/2 tsp Pepper

200g Chestnut Mushrooms (halved or quartered)

150g Bacon (1 cm, sliced)

3 Cloves Garlic (Finely Chopped)

2 tbsp Tomato Paste

400ml Beef Stock

2 tbsp Chopped Parsley (Garnish)

Red Wine Marinade:

Cut the stewing beef and chuck steak into pieces of approximately 4 cm. The carrots and onion can be coarsely chopped. Place everything in a large bowl and add the entire bottle of red wine (Pinot Noir). Make a bouquet garni with the thyme and rosemary and add these to the bowl along with the bay leaves. Stir everything gently and refrigerate for 24 hours.

Preparation:

After 24 hours, remove the bowl from the refrigerator and pour the wine into a saucepan. Then, separate the beef from the carrots, onions, and garnish. Bring the wine slowly to a boil over medium heat. Simmer vigorously until reduced by half. Pour the wine into the slow cooker. Then add the remaining marinade (carrots, onions, and garnish) to the slow cooker.

Place the beef on a baking sheet, pat it dry with paper towels, and season with salt and pepper.

Heat a skillet with 2 tablespoons of olive oil and brown the beef on all sides. Then place the beef directly in the slow cooker.

In the same skillet, add the bacon and cook for 4 minutes, until golden brown. Then, place it directly in the slow cooker.

Sauté the mushrooms in the same pan until golden brown. Transfer them to a new bowl.

Remove the (Sweet/Sour) Hand-Peeled Onions from the jar and halve them. Add a little more oil to the pan, sauté the onions lightly, and add them to the new bowl with the mushrooms.

Add the 400 ml beef stock, garlic, and 2 tablespoons tomato paste to the slow cooker. Stir gently and start the slowcooker on high for 2 hours.

After 2 hours, set the slow cooker to low for the remaining 6 hours.

2 hours before the end time, add the mushrooms and onions so they can cook slowly. After 8 hours of simmering in the slow cooker, the Beef Bourguignon is ready. As finishing touch, add fresh chopped Parsley.

If the sauce is still too thin, you can thicken it in several ways.

Cornstarch: Combine 3 teaspoons of cornstarch and cold water in a cup and stir well. Then slowly stir into the sauce until it reaches the desired thickness. Never sprinkle cornstarch directly into the sauce. It will become lumpy.

Roux: Melt 25 grams of butter in a saucepan and then add 25 grams of flour. Stir well with a wooden spoon and cook for 2 to 3 minutes. Remove the pan from the heat and let the roux cool. Take a small amount of the sauce and whisk it into the roux until smooth. Then pour this mixture into the slow cooker and stir it into the sauce.

Serving suggestion:

Mashed potatoes, potato gratin with thyme, or a delicious slice of French baguette.

Wine tip:

A Burgundy Pinot Noir is the classic and most authentic choice for boeuf bourguignon, as both come from the same region. The Pinot Noir's fruity and earthy notes complement the rich sauce, while its acidity complements the acidic components of the dish. Choose a wine that isn't too heavy; a crisp Burgundy Pinot Noir or an alternative like a Merlot or Côtes du Rhône are excellent options.

Bon Appetit ...