Ingredients
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3 pounds Beef
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2 tablespoons all-purpose Flour
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1 teaspoon Kosher Salt
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¼ teaspoon freshly ground Black Pepper
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4 Bacon
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1 tablespoon Olive Oil
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1 teaspoon finely minced Garlic
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1 pound Cremini Mushrooms
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3 cups red wine
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2 cups Beef Broth
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1 tablespoon Tomato
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3 Carrots
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1½ cups pearl Onion
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3 sprigs fresh Thyme
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1 small Bay Leaf
Directions
Julia Child’s Mastering the Art of French Cooking was a bestseller when it was released in the 1960s. One of her most famous recipes was the sophisticated French dish Beef Bourguignon. This savory dish is the essence of cozy comfort food, and this slow cooker version gets it just right.
Steps
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1
Done
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Coat the insert of an 8-quart slow cooker with cooking spray. |
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2
Done
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Place the beef stew meat in a large zip-top bag and add the flour, salt, and pepper. Close the bag and shake vigorously to completely coat the meat. |
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3
Done
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In a large skillet or stockpot, brown the bacon over medium heat until cooked but not crisp. Remove the bacon, leaving the fat in the pan. Add half the olive oil and the beef in batches (do not crowd the pan) and cook over medium-high heat, turning to brown all sides. Transfer the meat to the slow cooker as it browns, add the remaining olive oil as necessary, and cook until all the beef has been browned and transferred to the slow cooker. Reserve the flour that remains in the bag. |
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4
Done
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Reduce the heat to medium and add the garlic. Cook for about 1 minute, until aromatic. Add the mushrooms and cook, stirring, until the mushrooms have released their moisture and begin to brown slightly, about 2 minutes. Raise the heat to medium-high, add the flour from the plastic bag, and stir for 1 minute, until the flour has been absorbed. Add ¼ cup of the wine to the pan and cook, stirring to scrape up any browned bits from the bottom of the pan. Add the remaining wine and the broth and bring to a simmer. Stir in the tomato paste and pour the mixture into the slow cooker over the beef. Add the carrot, pearl onions, bacon, thyme sprigs, and bay leaf; cover and cook for 6 hours on Low. Remove the bay leaf. Ladle into bowls and serve. |
