Boeuf Bourguignon

Borrowed from www.gourmetproject.ca/?p=399

It was a bold move making a classic French dish for our fabu French friends, but really, what is  Boeuf Bourguignon but beef stew with wine? I could pull that off. In fact, I've made this dish many times. This time I used the slow cooker because the secret to a good boeuf bourguignon is that you let it take its time. Especially if you want to eat it the same day you cook it.

The dish received rave reviews, which is a very good thing. And thanks to the long simmer, it honestly didn't taste any better the next day. So I say, go for easy!


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Boeuf Bourguignon

This classic beef stew is made gourmet with the simple addition of red wine. The wine also helps to break down the connective tissue during the long simmering time — making it fork tender. Cooking it in a slow cooker makes it super easy.

Serves 6 to 8

6 oz.                                         bacon, sliced

3 lbs.                                        stewing beef

2 tbsp                                      vegetable oil

1                                               onion, minced

2 large                                     carrots, sliced

18 to 24                                   baby onions, blanched and peeled (optional)

7 cups                                      sliced mushrooms

4 to 6                                       cloves garlic, minced

1/2 tsp                                    each dried thyme, salt and pepper

1-1/2 cups                              red wine

1-1/2 cups                              beef stock

2                                               bay leaves

1/3 cup                                   all purpose flour

1/2 cup                                   beef stock or water

1 pkg                                       egg noodles

Cook bacon in Dutch oven and transfer to towel-lined plate. Heat oil over medium-high heat; brown beef in batches and add remaining oil as necessary.

Add beef with juices, bacon, onion, carrots, mushrooms, baby onions, garlic, thyme, salt, and pepper to slow cooker. Add wine, beef stock and bay leaf; turn slow cooker onto high for 2 hours. Reduce slow cooker to low heat, cover and simmer for another 3-1/2 hours.

Using a tightly sealed jar, add flour and beef stock and shake until no lumps are left in the mixture. Pour over stew and cook uncovered until thickened, about 30 minutes. Discard bay leaf.

Meanwhile, in large pot of boiling salted water, cook noodles for 8 to 10 minutes or until tender, but firm; drain. Divide noodles onto plates; spoon bourguignonne over top and serve.

Can also be served over white rice. 

Printable Boeuf Bourguignon