Beef "Bourguignon"- Slow Cooker Style
I will start by saying that while this is a great slow cooker recipe, it does require a bit of prep before it goes into the slow cooker- but it is well worth the effort! This bourguignon style stew makes the house smell amazing and refrigerates very well for lunchbox leftovers- just reheat put in a thermos and let your family deal with envious kids and office mates :)
- 4 slices uncured bacon, cut into 1-inch pieces
- 2 ½ pounds cubed beef stew meat
- 2 tablespoons olive oil
- 2 cups dry red wine, such as Merlot
- 1 onion, diced
- 3 cloves garlic, chopped
- 3 or 4 carrots, peeled and cut into large dice
- 3 celery stalks, trimmed and cut into large dice
- 1 parsnip (if desired), peeled and cut into large dice
- 4 or 5 small boiling potatoes, scrubbed and cut in half
- 2 teaspoons kosher salt
- 1 28-ounce can of diced tomatoes
- 3 dried bay leaves
- 3 fresh thyme sprigs
- In a large skillet, cook bacon over medium heat.
- After approximately 3 minutes, add onions.
- Once onions become translucent, add celery, carrots, parsnips and garlic. Sauté until just before the onions and garlic brown, about 3-5 minutes.
- Pour mixture into slow cooker.
- Return skillet to medium-high heat and add olive oil.
- Working in batches, sear cubed beef for a few minutes until golden brown on top and bottom and add to slow cooker.
- Deglaze the skillet by adding wine and scraping browned bits on bottom of pan. Cook until liquid is reduced by half, about 3 to 4 minutes, and then pour into slow cooker.
- Add potatoes, tomatoes, salt and herbs to slow cooker.
- Cover and cook on low for about 6 to 8 hours.
- Before serving, remove bay leaves and thyme stalks (leaves should have fallen off into the stew for the most part).
- Serve over brown rice if a starch is desired. Salt and pepper to taste. Enjoy!