Yields:
12 Servings
Difficulty: Easy
Prep Time: 45 Mins
Cook Time:
7 Hr
Total Time:
7 Hr 45 Mins
Also known as Beef Burgundy, beef bourguignon is a hearty beef stew made with red wine, carrots, and onions.
Serving suggestion: Since we are low-carb/keto we serve this with creamed celery root and a simple vegetable. For the kids, we served it with French fries!
Ingredients
Adjust Servings
Instructions
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Cut beef into 1" cubes (I discard the larger pieces of fat) and season with salt and pepper.
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Brown bacon in a large skillet and transfer bacon to slow cooker. Leave the rendered bacon fat in the skillet to cook the beef.
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Brown the beef in the skillet in two or three batches and add the beef to the slow cooker. Deglaze the skillet with half of wine and transfer the contents to the slow cooker.
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Add the onions and carrots to the skillet and brown. (about 6 minutes) Add the garlic and tomato paste and cook for one minute. Deglaze the skillet with the other half of wine and transfer the contents to the slow cooker.
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Add the bay leaf and stock to the slow cooker. The liquid should almost cover the meat and vegetables. Add more stock if it does not. Turn slow cooker on low and cook for 7 hours
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30 minutes before serving, heat skillet and add olive oil and mushrooms. season with salt and pepper. Cook until browned. Transfer to the slow cooker and gently stir in.
- Mix corn starch into 2 tablespoons of cold water and add this to the slow cooker. Transfer to the slow cooker and gently stir in.
- Turn slow cooker to high for the last 30 minutes.