In the interest of full disclosure, I feel like I should mention that this is the first time I’ve ever had beef bourguignon, so I don’t know how it compares to a more traditional version – but we both really enjoyed this.
I made this on one of the many snow days we’ve had recently and it smelled awesome all day while it was cooking. The meat came out very moist and tender and the carrots picked up a nice tartness from the red wine. We used the extra red wine sauce as a gravy to top everything off.
Despite being a nearly zero-effort meal, it seemed like a special dinner. It’s something I’ll definitely make again.
Slow Cooker Beef Bourguignon
(from A Year of Slow Cooking)
1 1/2 lbs. beef roast, or beef stew meat
4 slices bacon, uncooked
2 T. olive oil
1/2 onion, sliced in rings
1 cup baby carrots
2 garlic cloves, minced
1 T. herbs de provence
1 t. kosher salt
1/2 t. black pepper
1 T. tomato paste
2 cups red wine
In the bottom of your stoneware, smear around the olive oil. Then lay down 2 slices of bacon. Add sliced onion and garlic. Put the meat into the pot on top of the onion and garlic and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 2 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.
Cover and let cook on low for 8-9 hours, high for 4-5, or until meat has reached desired tenderness. If you are using a roast, you may want to flip the meat about an hour before serving so more liquid is absorbed into the meat.