Channel your inner Julia Child with this easy Beef Bourguignon! A classic Beef Bourguignon recipe with a few tweaks but the kicker is this recipe is made in a slow cooker!
There are some movies that just put me in my happy place.
The Sandlot. Little Rascals. Made of Honor. Leap Year. Ratatouille. Chef. Julie & Julia.
Those are just a few. Because I LOVE to cook and it helps relieve stress for me, of course some of my favorite movies are going to be the ones that revolve around cooking. DUH!
I fell in love with Chef the first time I saw it and still crave a Cuban sandwich every time I see it! If you haven’t seen this movie yet, DO it. It’s totally one of those “feel good” movies.
Ratatouille, is a super cute animated movie about a rat that wants to be a Chef. I think what I love about this movie is he doesn’t go off of a recipe. He smells is, tastes it, and goes with what he thinks. Throws in a little bit of this or a little bit of that and perfection is the end product. That is my favorite way to cook. Tasting along the way. No agenda just desiring a delicious meal to savor.
But hands down my favorite cooking movie is still Julie & Julia!
It’s about a woman named Julie, who decides that she is going to cook through Julia Childs cookbook, Mastering the Art of French Cooking. After each meal she writes about it on her blog. (catching a commonalities here .. hehe) Along the way, as she journeys through the book she finds herself through it! 🙂
Not only does the food look and sound incredible! But it’s the first time I heard of this famous Beef Bourguignon. Which is in fact todays recipe!
The movie makes it seem extremely hard to make. And if I’m being honest. If you make it the way Julia calls for in her book, YES there are a lot of steps. Each component has to be cooked separately and then they are all added back into a dutch oven and simmered for a while. But the outcome it absolutely unbelievable. The first bite is truly life changing!
But like all things, I wanted to make my own twist on a classic AND find a way to shorten up the process a little bite. Cuz believe me, Beef Bourguignon is definitely a process!
Well, I DID IT!
Say hello to the most delicious, most comforting, most gourmet recipe to come out of your slow cooker. EVER!!!
As a way to shorten the process up a little bit. I decided to pick key ingredients to sear, instead of searing all of them. The MEAT! The BACON. The aromatics … aka the onions and garlic were the ones I chose. And to make sure I got all those delicious brown bits off the bottom of the pan, I added red wine and scraped all those bits off … because that is where a lot of the flavor is coming from!
Those key components will ensure that the outcome of this dish is one gourmet dinner your family will be in awe of!
If you’ve never had Beef Bourguignon before now is the time! If you have had Beef Bourguignon before AND you’ve made it you NEED to try this short cut method. You’ll be in love!
Bon Appetit friends. And Happy Weekend!Print
- 2 tablespoons olive oil
- 3 lbs. of lean chuck roast, diced into 1–2” cubes, patted dry
- salt & pepper to season
- 4 strips of bacon, diced
- 1 bunch of thyme (tied with cooking string)
- 1 yellow onion, roughly chopped
- 2 garlic cloves, minced
- 3 cups red wine (cabernet sauvignon, merlot, bordeaux, pinot noir)
- 1 cup beef stock
- 3 tablespoons tomato paste (from the tube)
- 4 carrots, chopped into 1” cubes
- 16 oz. mushrooms (cremini or baby bella), halved
- 10 oz. pearl onions
- garnish with flat leaf parsley
- optional: 1 tablespoon of cornstarch (or arrowroot) and 1 tablespoon of water
- Pat chuck roast dry. Season with salt and pepper.
- Heat a large skillet to medium high heat. Add olive oil to the pan. Then add chuck roast and sear each side for 2-3 minutes until it is slightly browned. Put seared chuck in the slow cooker.
- Add bacon to the skillet. Saute until browned. About 3-4 minutes. Add bacon to the slow cooker.
- Next add onions and garlic to skillet. Saute until onions are translucent, about 2-3 minutes. Add onions to slow cooker.
- Next, add red wine to hot skillet. Using a wooden spoon, scrap all the brown bits of the bottom of the pan. Add in the beef stock and tomato paste to pan, whisk together and continue to scrap the pan until everything is removed.
- Add bundle of thyme to slow cooker along with carrots, mushrooms, and pear onions. Pour red wine mixture into the slow cooker. Gently stir and cover.
- Cook on LOW for 6-8 hours, or until meat is tender.
- Garnish with additional thyme or flat leaf parsley.
If the sauce is not thick enough, add 1 tablespoon of cornstarch (or arrowroot) along with 1 tablespoon of water to a small bowl. Mix together until the dry ingredients are dissolved. Stir that mixture into the sauce and let cook for 5 minutes. Serve.
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!