Slow-Cooker Beef Bourguignon
Recipe GLPR5db08bbff23857
A classic French braise of tender beef chuck, bacon, mushrooms, and cipollini onions simmered in a rich beef broth until fork-tender. The deep, savory flavors develop through slow cooking and are finished with a smooth butter and flour roux, creating a luscious sauce that coats every bite.
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Ingredients
8 oz. thick-cut bacon, sliced into 1/2" pieces
2 lb. beef chuck, cut into 1 1/2" cubes
1 lb. cipollini onions, peeled
1 tsp. chopped fresh thyme
2 tbsp. tomato paste
2 c. beef broth
10 oz. cremini mushrooms, sliced into 1/4" pieces
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 c. chopped fresh parsley
1 tbsp. salt, divided
1 tsp. black pepper
1 bay leaf
Directions
In a large sauté pan over medium-high heat, cook the bacon pieces until they become crisp and have rendered their fat, about 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving the bacon fat in the pan. Set the cooked bacon aside.
Pat the beef chuck cubes dry with paper towels. Season the meat generously with 1 tablespoon of salt and 1 teaspoon of black pepper. Pour off all but about 1 tablespoon of the bacon fat from the pan. Working in batches to avoid crowding, sear the beef on all sides over medium-high heat until deeply browned, approximately 2 to 3 minutes per side. Transfer the seared beef to the slow cooker, adding more bacon fat to the pan between batches as needed. The beef should reach an internal temperature of 160°F during the final cooking.
Add 1 tablespoon of the reserved bacon fat to the same sauté pan and reduce heat to medium. Add the peeled cipollini onions and fresh thyme. Season with the remaining salt and cook, stirring occasionally, until the onion edges are lightly caramelized, about 5 minutes. Stir in the tomato paste and cook for 1 minute to incorporate.
Transfer the onion and thyme mixture to the slow cooker with the beef. Add the bay leaf and 1 1/2 cups of beef broth. Cover and cook on low for 8 hours until the beef is very tender.
About 30 minutes before the beef will finish cooking, heat 1 tablespoon of the reserved bacon fat in the sauté pan over medium-high heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown, about 3 to 5 minutes. Transfer to a small bowl and set aside.
In the same sauté pan, melt the butter over medium heat. Sprinkle the flour over the butter and whisk constantly for about 3 minutes, cooking the flour to remove the raw taste. Gradually whisk in the remaining 1/2 cup of beef broth, stirring until smooth and slightly thickened. Pour this mixture into the bowl with the cooked mushrooms and stir to combine.
After the beef has cooked for 8 hours, add the cooked bacon, mushroom mixture, and accumulated pan juices to the slow cooker. Stir well to combine, cover, and cook on low for an additional 15 minutes until the sauce reaches a gentle simmer and thickens slightly. Remove and discard the bay leaf. Garnish with fresh parsley and serve immediately while hot.
