Slow-Cooker Beef Bourguignon | Recipe | Apres Ski Dinner

Mr. Stranded and I recently went skiing with my sibling and family for the long weekend.  We each took a night cooking dinner.  For our night, I decided to use the slow-cooker.  I figured after a day on the slopes, it would be nice to come back to a cooked dinner instead of slaving away over the stove.
I found a slow-cooker recipe for Beef Bourguignon, something I’d been wanting to make for a while.  Now that it’s all said and done, here are my thoughts:
  • Slow-cooker après ski meals are definitely the way to go
  • Prep for the meal should be done the night before
  • Prep time for Beef Bourguignon  proved to be rather time-consuming (about 1   hour).  Either do it before you leave for your trip, or pour yourself a glass of wine and get to work
  • You can’t have too many mushrooms or pearl onions, so if you want to add more than what’s recommended below, you should feel free to do so
Here is a picture tutorial for making slow-cooker Beef Bourguignon with the full recipe below.

Chop up bacon



Fry bacon until crisp in a large frying pan over Medium-High heat. Transfer to a paper towel. Let drain and refrigerate.







In the meantime, cube beef into 1-1/2 inch pieces. Season with salt and pepper.






Place half of cubed beef in slow-cooker insert.






Drain half of bacon grease. Brown the remaining half of beef on all sides in the remaining bacon grease over Medium-High heat, about 2-3 minutes per side. While beef browns, finely chop onion and carrot.
Combine browned cubes with raw cubes in slow-cooker insert.



Sauté onion and carrot in bacon grease over Medium-High heat. Add back grease as needed. When just starting to brown, remove from heat. Add garlic, chopped mushroom stems, tomato paste and thyme.

Pour over the beef in the slow-cooker insert.
Combine Pinot Noir, chicken broth, soy sauce, and bay leaves to skillet. Add Minute tapioca to skillet and stir well. Bring to a simmer over High heat. Once simmering, remove from heat.





Add wine mixture to slow-cooker insert. If prepping ahead, let cool and refrigerate. When ready to cook, cover and cook on “low” for 9 hours. 
About 20 minutes before beef is done, put water on for egg noodles and cook according to package directions. Melt, butter, sugar and water in a large skillet over Medium heat. Add pearl onions, cover and cook until tender, about 5 minutes. Uncover, raise heat to High and cook until liquid evaporates.
Lower heat to Medium. Add mushroom caps and a pinch of salt. Cook until browned, about 3-5 minutes. Add to slow-cooker.
Add remaining Pinot Noir to the skillet and reduce by half over High heat, 1-2 minutes. Add wine and parsley to slow-cooker.
Divide egg noodles among bowls. Ladle beef bourguignon on top of egg noodles. Be sure to spoon some of the cooking liquid into the egg noodles as well.





 


Slow-Cooker Beef Bourguignon Recipe
Yields: 6 large servings

6 oz bacon, chopped
3 lbs beef chuck, cubed into 1-1/2 in pieces
1 large yellow onion, finely chopped
2 medium carrots, finely chopped
6 garlic cloves, minced
8 oz mushrooms, caps and stems seperated; stems chopped
1-1/2 tsp dried thyme
3 Tbs tomato paste
2 c Pinot Noir, divided
1 c chicken broth
4.5 oz soy sauce
3 bay leaves
2 Tbs “Minute” tapioca
3 Tbs tapioca
1-1/2 tsp sugar
¼ c water
1-1/2 c pearl onions
3 Tbs fresh parsley, chopped
2 lbs egg noodles

  1. Chop up bacon.  Fry bacon until crisp in a large frying pan over Medium-High heat.  Transfer it to a paper towel.  Let drain and refrigerate.
  2. In the meantime, cube beef into 1-1/2 inch pieces.  Pat dry beef (this will help it brown later.)  Season with salt and pepper.  Mix well using your hands.
  3. Pour out half of the bacon fat and set aside.  Place half of cubed beef in the slow cooker insert.  Brown the other half of beef on all sides in the bacon grease over Medium-High heat, about 2-3 minutes per side.  Add browned beef to the slow-cooker.
  4. Finely chop onion and carrots.  Saute onion and carrots in bacon grease over Medium-High heat.  Add reserved bacon grease as needed.  When onion and carrots begin to brown, remove from heat.  Add garlic, chopped mushroom stems, tomato paste and thyme.  Pour over meat in the slow-cooker.
  5. Combine 1 c Pinot Noir, chicken broth, soy sauce, and bay leaves to skillet.  Add Minute tapioca and stir well.  Bring to a simmer of High heat.  Once simmering, remove from heat.
  6. Add wine mixture to slow-cooker insert.  If prepping ahead, let cool and refrigerate.  When ready to cook, cover and cook on “low” for 9 hours.
  7. About 20 minutes before beef is finished cooking, put water on for egg noodles and cook according to package directions. 
  8. Melt butter, sugar and water in a large skillet over Medium heat.  Add pearl onions, cover and cook until tender, about 5 minutes.  Uncover, raise heat to High and cook until liquid evaporates.
  9. Lower heat to Medium.  Add mushroom caps and a pinch of salt.  Cook until browned, about 3-5 minutes.  Add to slow-cooker.
  10. Add remaining 1c of Pinor Noir to the skillet and reduce by half over High heat, 1-2 minutes.  Add wine, bacon and parsley to the slow-cooker.
  11. Divide egg noodles among bowls.  Ladle beef bouruignon on top of egg noodles.  Spoon cooking liquid onto the egg noodles to keep the noodles moist. 
**Beef Bourguignon is delicious the first day, even better the second day and at its prime the third day.  So make this in advance and enjoy!**

Source: America's Test Kitchen

2 comments:

Erin said... [Reply]

I'm a big fan of slow cooker recipes, but my husband dislikes things that 1) are mushy and 2)seem like a casserole, so we often have trouble finding good slow cooker recipes that we both enjoy. How would you rate this recipe against those two criteria?

Mrs. Stranded said... [Reply]

Erin, I completely understand your husband's concerns. The mushrooms and onions are cooked seperately and combined at the end to ensure they don't become mushy. And this is nothing like a casserole, more of a stew if I had to pick something. I think this is a recipe you can both enjoy!