Description
A classic French stew made with tender beef, red wine, and vegetables, cooked slowly for maximum flavor.
Ingredients
Scale
- 2 lbs beef chuck, cut into 2-inch cubes
- 1 bottle (750 ml) dry red wine
- 4 slices bacon, chopped
- 1 large onion, diced
- 3 carrots, sliced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 tsp thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Cook bacon in a skillet until crispy. Remove and set aside.
- Sear beef cubes in the bacon fat until browned on all sides. Transfer to slow cooker.
- Sauté onions, carrots, and garlic in the same skillet for 5 minutes. Add to slow cooker.
- Stir in mushrooms, tomato paste, red wine, beef broth, thyme, bay leaves, and cooked bacon.
- Cover and cook on low for 8 hours or high for 4 hours.
- Remove bay leaves before serving.
Notes
- Use a good quality dry red wine like Pinot Noir or Burgundy.
- For thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir into the stew during the last 30 minutes.
- Serve with mashed potatoes or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
Keywords: slow cooker beef bourguignon, French stew, beef and red wine stew