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A rich, deeply flavored beef bourguignon slowly simmered in your crockpot might just be the ultimate comfort food. This classic French stew transforms humble ingredients into something extraordinary - tender chunks of beef that practically melt in your mouth, paired with hearty vegetables in a sauce so rich you'll want to soak up every last drop with crusty bread.
After trying countless beef stew recipes, this one stands out as a family favorite. Last Sunday, my kitchen filled with the most amazing aroma as it cooked, and my teenage son, who usually races through dinner, actually asked for seconds.
Essential Ingredients
- Beef Chuck: Look for well-marbled pieces that will become tender and flavorful during cooking
- Bacon: Adds a smoky depth to the base of the stew. Choose thick-cut for the best results
- Red Wine: Don't skip this key ingredient - it adds complexity and helps tenderize the meat
- Fresh Mushrooms: Cremini mushrooms offer more flavor than white button varieties
- Baby Potatoes: Their waxy texture holds up better during long cooking than russet potatoes
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Step-by-Step Instructions
- Step 1: Prepare the Bacon
- Cook the bacon in a large skillet until crispy. Transfer to your slow cooker, leaving the drippings in the pan.
- Step 2: Sear the Beef
- Season beef chunks with salt and pepper. Sear in the bacon fat until deeply browned. Work in batches to avoid overcrowding.
- Step 3: Deglaze
- Pour red wine into the skillet, scraping up browned bits. Reduce slightly to concentrate flavors.
- Step 4: Create the Sauce
- Add chicken broth, tomato sauce, and soy sauce, whisking in flour until smooth. Transfer mixture to the slow cooker.
- Step 5: Assemble and Cook
- Combine garlic, herbs, vegetables, and beef in the slow cooker. Cook on low for 8-10 hours, or until beef is fork-tender.
- Step 6: Final Touches
- Taste and adjust seasoning. Add fresh herbs for brightness just before serving.
Coming from a French culinary background, I learned that bourguignon isn't just another beef stew - it's an art of layering flavors. My grandmother would say the secret lies in taking your time with each step, especially the initial searing of the meat.
Perfect Pairings
Serve over buttery mashed potatoes or egg noodles to soak up the sauce. Pair with a crusty baguette and a simple green salad for a complete French bistro experience at home.
Make-Ahead Magic
This dish improves after a day in the refrigerator as the flavors meld together. Reheat gently on the stovetop, adding a splash of broth if needed to adjust the consistency.
Storage Solutions
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Troubleshooting Tips
- If the sauce is too thin, remove the lid during the last hour of cooking to let it reduce
- Too thick? Add warm broth gradually to reach your desired consistency
- Remember, the sauce thickens further as it cools
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After years of making beef bourguignon, I've learned that patience is the secret ingredient. This isn't just dinner - it's a labor of love that fills your home with incredible aromas and brings everyone to the table eager to dig in.
Frequently Asked Questions
- → Why sear the beef before slow cooking?
- Searing develops rich flavor and helps seal in the meat's juices.
- → What kind of red wine should I use?
- Use a dry red cooking wine or regular red wine you'd enjoy drinking.
- → Can I cook this on high instead of low?
- Yes, cook on high for 6 hours instead of 8-10 hours on low.
- → What cut of beef works best?
- Boneless beef chuck cut into 1-inch cubes works best.
- → Can I prepare this ahead?
- Yes, the flavor actually improves if made a day ahead and reheated.