For whatever reason, I’m into stews at the moment! Doesn’t make much sense since the snow has finally melted but that’s my vibe right now! Somehow, I have never made Beef Bourguignon, go figure?! I’m not sure Julia Child would approve of my crockpot usage but it works so well for this recipe! I cut a few corners along the way but honestly you’d never know. This traditional beef stew is flavorful, tender and overflowing with all the homemade feels. Give it a go and enjoy!
Ingredients: Feeds 4 – 6
- 2 1/4 – 2 1/2 lb chuck roast, trimmed
- 3 tbsp flour
- salt and pepper
- 2 tbsp canola oil, plus extra
- 4 slices thick cut bacon, chopped
- 1 large yellow onion, chopped
- 8 oz bag petit carrots
- 1/2 cup fresh peas
- 1 tbsp tomato paste
- 2 cloves garlic, minced
- 1 bottle (750ml) Pinot Noir or Burgundy
- 2 cups low sodium beef broth
- 1/4 cup parsley, chopped (stems included)
- 1 tbsp fresh thyme
- 1 bay leaf
- 14 oz bag of frozen pearl onions, thawed
- 8 oz baby portobello mushrooms, sliced
- Cut roast into 1 in cubes and pat dry. In a large bowl, sprinkle beef cubes with flour and season generously with salt and pepper. Toss to coat and set aside.
- In a large enamel coated cast iron pot, heat oil until glistening. Add chopped bacon and cook until crisp. Remove with a slotted spoon and set aside.
- Brown beef cubes in the same pot in small batches and set aside with the bacon. Reserve any flour remaining in the bowl.
- Prepare your crockpot by spraying it lightly with cooking spray.
- Place bacon and browned beef cubes in the crockpot and set on low.
- Add onion to the pot on the stove and sauté until softened. Mix in any remaining flour used to coat the beef cubes. Add carrots, peas, tomato paste, and garlic. Stir and continue to cook.
- Pour in the wine and the beef broth and bring to a boil. Turn off the stove and carefully transfer contents of the pot to your crockpot. Add the parsley, thyme and bay leaf, raise temp to high and cover.
- Return pot to the stove and add a little more oil over medium heat. Add onions and mushrooms and sauté, stirring frequently until caramelized.
- Combine mushrooms and onions with what’s in the crockpot. Cook on high for 3 – 4 hours, until beef is tender. Remove bay leaf and serve in bowls with crusty bread or over a bed of egg noodles.
*adapted from Eating Well.