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Slow Cooker

Slow Cooker Recipe - Boeuf Bourguignon

A delicious and classy French dish for the slow cooker.

PREP30 minutes
COOK6-8 hours
SERVES6-8

A delicious and classy French dish for the slow cooker.

Ingredients

  • 1-14g pkg dried porcini, morel or shiitake mushrooms
  • 3-lb boneless beef cross rib pot roast
  • 4-oz thickly sliced bacon, chopped
  • 3-tbsp vegetable oil
  • 1-onion, chopped
  • 1-large carrot, chopped
  • 2-cloves garlic, minced
  • 1/2-tsp salt
  • 1/2-tsp pepper
  • 1 1/2-cups red wine
  • 1/2-cup beef broth
  • 3-sprigs fresh parsley
  • 2-sprigs fresh thyme
  • 2-bay leaves
  • 2-cups pearl onions (1-10oz pkg)
  • 1-tbsp butter
  • 3-cups button mushrooms (8oz)
  • 2-tbsp brandy
  • 1/3-cup all-purpose flour
  • 2-tbsp fresh parsley

Instructions

  1. Soak dried mushrooms in 1/2-cup hot water for 30 minutes
  2. Meanwhile, trim beef and cut into 1 1/2-inch cubes, set aside
  3. In large skillet, sauté bacon over medium-high heat until crisp; transfer to slow cooker
  4. Drain fat from skillet
  5. Add 1-tbsp of oil
  6. Brown beef in batches, adding remaining oil when needed; add to slow cooker
  7. Drain fat from skillet
  8. Fry chopped onion, carrot, garlic, salt and pepper over medium heat until softened, about 3 minutes
  9. Drain mushrooms, reserving liquid, and chop
  10. Add mushrooms and soaking liquid to skillet along with wine and broth
  11. Bring to a boil, scraping the brown bits from bottom of skillet
  12. Scrape into slow cooker
  13. Tie the sprigs of parsley, thyme and bay leaves together with a string and add to slow cooker
  14. In pot of boiling water, boil pearl onions for 1 minute; drain and chill in cold water
  15. Peel and trim, leaving the root ends still intact
  16. Over medium heat, melt the butter in a skillet and brown onions for about 5 minutes
  17. With a slotted spoon, transfer the onions to the slow cooker
  18. Set the skillet with the remaining butter aside for now
  19. Cover the slow cooker and cook on low until beef is fork-tender, about 6-8 hours
  20. Skim off any fat
  21. In the skillet with the remaining butter, sauté button mushrooms over medium-high heat until browned, about 5 minutes
  22. Scrape into slow cooker and add brandy
  23. Move meat and vegetables to one side of slow cooker; discard herbs
  24. Whisk flour with 1/2-cup water, whisk into slow cooker liquids, stir to mix well
  25. Cover and cook on high until thickened, about 15 minutes
  26. Sprinkle with parsley