This week I am making Beef Bourguignon in a slow cooker. I was at work all last week wondering what it was that I was going to make for my next weeks video. You know as a foodie I am surrounded by a world of food and there are still times when I kick myself in the head wondering what the heck I am going to make for the coming week. This week I was saved by a guy named Paul in the East Coast of England who sent me a private message on my Youtube channel and just asked a basic question. “Hows about a slow cooker recipe?”
I wrote him back saying C’mon you just throw a piece of meat and some spuds and such in the crock and there it is your easy slow cooker recipes! He replied to me that he is now only getting into cooking and that he’s been living off of fast food and his George Foreman grill for years and now he wants to improve his diet and cooking skills. So I gave it some considerable thought and decided that I just wasn’t going to throw a chicken in the crock pot with veggies and go from there.
I decided to cook Beef Bourguignon in a slow cooker. Now there is only one Beef Bourguignon recipe out there and that belongs to Julia Child in her classic book “Mastering The Art Of French Cooking.” Well I was going to build my Beef Bourguignon recipe and adapt mine from hers. There are many easy slow cooker recipes out there but this one is special because Beef Bourguignon is a classic French dish and I was asked by someone to do this and so I wanted to make something special.
My Beef Bourguignon recipe will NOT be an exact copy of the classic by Julia Child. My recipe will have some subtle changes. One of the layers of flavor that I will be putting into this Beef Bourguignon recipe is a charred half of onion. Another changes is I am not going to be using “lardons” or blanched bacon to spice my sauce. Rather I am going to be using some French Andouille sausage in it’s place as this adds a different spice set to the Beef Bourguignon. I will also be using some Cognac to fortify the red wine and some baby yellow potatoes at the end as well. So let’s watch the video for my Beef Bourguignon one of my new favorite easy slow cooker recipes!
3 Lbs. of beef chuck, bottom round, or even cross cut shanks or oxtail would work wonderfully!
2 carrots sliced. I sliced on the bias.
1 12oz bag of frozen/drained pearl onions.
1/2 regular brown onion charred on both flat and rounded sides.
2 stalks celery cut on bias.
A pinch of salt and black pepper for each sauteed layer of food processed.
1 750ml bottle of red wine. I used Pinot Noir.
2 cups of beef stock.
1 or 2 Tbsp. tomato paste.
4 cloves of garlic mashed.
1 Lb. thick sliced or quartered mushrooms. I used Crimini mushrooms.
12 to 16 oz of fingerling potatoes, baby yellow potatoes, or baby red potatoes.
Optional: 1 or 2 Tsp. of Worcestershire sauce.
1 Tsp. thyme.
1 Tsp. rosemary.
2 Bay leaves crushed.
Put ingredients in piece of cheese cloth then bring corners together and tie with string.
Cut your Andouille sausage into 1/2 thick slices.
Put some cooking oil in your saute pan or skillet and brown the sausage up.
When sausage is browned remove from skillet orsaute pan with slotted spoon and set aside.
Now take 1 cup of flour in a large mixing bowl and coat your meat.
If needed add some cooking oil to the fat from the Andouille and brown the meat then set it aside. Add a pinch of salt and black pepper
TIP: Make sure your beef is thoroughly dry of all excess moisture. If the meat is wet it will not brown correctly!
Take half of a brown onion and coat flat surface with cooking oil and char in cast iron grill if you have one. If not you can use your stoves gas jet, just make sure you have proper ventilation.
Take your sliced carrots, celery, and pearl onions and brown them in the same saute pan or skillet as the meat. Add some cooking oil if needed to do so. Add pinch salt and black pepper while cooking. Once browned set aside.
Now saute your mushrooms in the pan. If needed add some butter to pan to accomplish this. Pinch of salt and black pepper while sauteing.
Make your bouquet garni: 1 Tsp. rosemary, thyme, 2 crushed bay leaves in cheesecloth and tied with string.
About 3 hours into cooking add your 1 to 2 Tbsp. Tomato paste and mix in.
About an hour before beef bourguignon is done add your potatoes and mix.
I cooked my dish for 8 hours last night and it came out wonderful
Eat and Enjoy!
As stated in my blog post this is not Julia Child's version of this dish but I promise if you make this dish you will fall in love with the flavors and textures that Beef Bourguignon has to offer! This is a classic meal to make for any family!