Beef Bourguignon

Amazing!!!

Be sure to use 2 cups of liquid for 1lb of meat or else meat will dry out.

SLOW COOKER BEEF BOURGUIGNON: In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl. Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine. Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs. Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving. Garnish with fresh parley and serve with mashed potatoes, rice or noodles.

Delicious,will used tomatoes instead of tomato paste next time

Went with the instant pot method 👍🏻

Amazing

Came out amazing! Took a bit longer than expected but it was really good!!

Added bacon seasoning

I added some left over Heinz beans in tomato sauce. Didn't add wine as i have a hangover today. Was delicious, easy. Important to not add too much water!

Lots of work for a basic beef stew. It was fine, but not worth the hype.

Very rich, umami explosion. Best served with something acidic or a nice red wine.

I added small potatoes and mushrooms in the last 30 minutes of cooking. I messed up and used brisket in brine which made the dish rather salty. I do not recommend using that type of brisket. I used 2 cups of cab sauv, instead of Pinot noir or whatever wine was recommended. It turned out good, considering that I skipped a few steps at the end. Next time, I’ll use stew beef or a cut up roast.