This recipe came to me courtesy of my favorite Northern California winery, Bella Piazza. I am a wine club member and each month they send out a newsletter highlighting all their upcoming events. February’s newsletter included this fantastic recipe.
If you are in the area I highly recommend you make a stop at the Bella Piazza Winery for some wine tasting. It’s a beautiful winery with a fabulous selection of wines!!!!! Skip the congestion of the Napa valley wine region and head over to the Shenandoah valley for a relaxing afternoon of wine tasting in the heart of California gold country.
Begin by frying diced bacon until crisp.
While bacon is cooking, season cubed beef generously with salt and pepper.
Remove the bacon from the pan and place it in the bottom of your slow cooker.
In the same skillet, brown the seasoned beef cubes in the bacon fat until seared on all sides. You are not cooking the meat all the way through, just searing in the juices and browning the outsides.
Remove seared and browned beef and place in the slow cooker with the bacon.
NOTE: I made a small change to the original recipe. I added the sautéd diced onions. It just didn’t feel like a complete recipe without the addition of the onions. You can easily leave out the onions if you prefer, but I think it adds to the overall flavor profile of this recipe.
In the same skillet sauté the onions until soft and translucent, about 5 minutes. Add a pat of butter if needed. Scrape up all the browned bits in the bottom of the pan as you sauté the onions.
Add the red wine to the skillet and bring to a low simmer. Simmer over low heat, allowing the wine to reduce. Simmer for about 5 minutes.
Slowly add chicken broth, tomato sauce and soy sauce to the skillet and bring to a low simmer.
Whisk in the flour. Once flour lumps are gone, pour the sauce over the seared beef cubes and bacon in the slow cooker.
Add thyme, garlic, carrots, potatoes, sliced mushrooms to the slow cooker and give it all a good stir.
Cover and cook on low heat in the slow cooker until beef is nice and tender; about 8-10 hours.
Serve with a crusty loaf of French bread to soak up all those wonderful juices.
Learn how easy it is to bake your own beautiful loaves of artisanal bread. It is so easy to do and your family and friends will be so impressed when you tell them you baked a loaf of bread from scratch. We will keep it, just between us, exactly how easy it is. No one has to know how simple it is to actually do. ☺️
OMGosh! Sooooooo good!!! And the leftovers? Even better the next day!
Slow Cooker Beef Bourguignon
Equipment
- Slow cooker
Ingredients
- 5 slices bacon, chopped into ¼ inch pieces
- 1 small onion, finely chopped
- 3 lbs boneless beef chuck, cut into 1 inch cubes
- 1 cup red wine
- 32 oz chicken broth
- 8 oz tomato sauce
- ¼ cup soy sauce
- ¼ cup flour
- 4 cloves garlic, minced
- 1 tbsp fresh thyme, finely chopped
- 5 medium carrots, sliced
- 1 lb baby potatoes
- 12 ounces fresh mushrooms, sliced
- Fresh chopped parsley, for garnish
Instructions
- In a large skillet, cook bacon over medium heat until crisp. Place bacon in the bottom of a slow cooker.
- Add chopped onions to the skillet and cook until soft and translucent, about 5 minutes.
- Season cubed, chuck steak with salt and pepper.
- Add seasoned beef to the skillet, and sear on all sides for about 2-3 minutes.
- Add seared beef cubes to the slow cooker with the cooked bacon and onions.
- Carefully pour red wine into the skillet, scraping up all the browned bits in the pan. Allow the wine to come to a simmer. Simmer on low to reduce, about 3-4 minutes.
- Slowly add chicken broth, tomato sauce and soy sauce to the skillet and bring to a low simmer.
- Whisk in the flour. Once flour lumps are gone add the sauce to the slow cooker.
- Add thyme, garlic, carrots, potatoes, sliced mushrooms to the slow cooker and give it all a good stir.
- Cover and cook on low until beef is tender; 8-10 hours.
- Serve with a loaf of crusty french bread to soak up all the juices on your plate.
I hope you decide to give this recipe a try, it is DELISH! A big shout out and thank you to Bella Piazza winery for sharing this wonderful recipe! It’s definitely going into my regular rotation.
I will keep an eye out for you at the winery the next time I am there. Come on over and say “Hi” if you happen to see me ☺️.
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