January 1, 2019 / Leave a Comment
There’s perhaps no better example of classic French country cooking than slow cooker boeuf bourguinon. It’s rich, fatty, delicious… and only gets better with time.
Chefs from Anthony Bourdain and Paul Bocuse to Julia Child have shown you how to make it, but the reality is that any type of slowly-cooked beef stew has the spirit of bourguignon within it. This is the true, thick, awesome way they do it in France, and what we had in Paris . Try it like it’s listed below, then get a little crazy and add your own twist!
Classic Slow Cooker Boeuf Bourguignon
- ¾ cup very thin carrots cut into 1” pieces
- ¾ pound beef rump roast cut into big, 2”– 3” cubed hunks
- 4 ounces ¼ of a 16-ounce bag frozen pearl onions
- 4 ounces fresh whole button mushrooms (crimini mushrooms work great)
- 1 dried bay leaf
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter softened to room temperature
- 1½ teaspoons tomato paste
- Salt and ground black pepper, to taste
For the Sauce
- ½ of a 10-ounce can condensed beef consommé
- ¼ cup dry red wine (I use Pinot Noir or a nice cabernet sauvignon - see notes below)
- 1 - 2 cloves fresh garlic - finely chopped/minced
- 1½ teaspoons Dijon mustard
- 1 teaspoon beef and/or chicken bouillon
- ½ teaspoon cornstarch
- ½ teaspoon all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon granulated garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon sugar
- ¼ teaspoon olive oil
- ¼ teaspoon molasses
- ¼ teaspoon Worcestershire sauce
- Layer the carrots, beef chunks, onions and mushrooms in a 2-quart, slow-cooker with removable crockery in the order listed above.
- In a 16-ounce measuring cup, whisk together the sauce ingredients. Pour the mixture over the contents in the slow cooker, then set the removable pot in the fridge overnight.
- The next day, cook on the low-heat setting for ten hours. You can of course do this on low heat all day on the stove.
- Thirty minutes before serving, shut off the slow-cooker and place the contents in a suitably-sized saucepan; fish out the bay leaf.
- Thoroughly cream/fold together the softened butter, tomato paste and flour in a small bowl, then mix it well into the pot.
- Let the pot come to a boil, then reduce the heat to medium-low and simmer until it has reduced to your liking (enough to coat a spoon is ideal).
- Serve with crusty French bread, a green salad and the rest of the bottle of wine.
Most important part? The part of the wine that goes into you – not the dish 🙂 After 10 hours and a house that smells amazing, you’ll be savoring every bite of this French delicacy!