Step-by-Step Guide to Prepare Perfect Slow Cooker Boeuf Bourguignon

Hello everyone, have a nice day. Today we will prepare a step-by-step guide to cooking the last burgundy beef stew. This is one of my favorite gourmet recipes. This time I'm going to have some fun. It will be delicious.

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Many factors influence the taste of the Slow Cooker Boeuf Bourguignon, from the type of ingredients to the choice of fresh ingredients, from the ability to cut food to the way it is cooked and served. Don't worry if you want to cook delicious beef burgundy in the slow cooker at home, because once you know the trick, this dish can be a great special treat.

In terms of the number of servings that can be made to prepare the Slow Cooker Boeuf Bourguignon, that makes 6 servings. So make sure that this portion is enough to serve you and your beloved family.

To start with this particular recipe, we need to prepare a few ingredients. You can cook beef burgundy in a slow cooker using 14 ingredients and 9 steps. Here is how you can achieve it.

Ingredients and seasonings for cooking beef burgundy in a slow cooker:

1. 8 ounces (5-6 slices) thick bacon slices, diced
2. 3 pounds roast beef, roast beef or similar cuts, cut into 1-inch cubes
3. 2 cups dry Pinot Noir
4. 2 medium yellow onions, chopped
5. 3 medium carrots, sliced
6. 3 celery stalks, chopped
7. 1 tablespoon tomato paste
8. 4 sprigs fresh thyme
9. 2 minced garlic cloves
10. 1 bay leaf
11. 1 cup chicken or beef broth (more if needed)
12. 1 pound white button mushrooms, sliced
13. 1 chopped parsley, for garnish
14. 1 boiled egg paste

Steps to prepare Beef Burgundy Stew

1. Heat a stainless steel or cast iron skillet over medium heat. Add bacon and cook until fat melts and bacon is browned and crispy. Remove the skillet from the heat and place the bacon on a paper towel-lined plate to drain. Pour everything but a tablespoon of bacon fat from the pan.
2. Return skillet to medium to high heat. Drain the beef cubes and sprinkle with salt and pepper. When the bacon is browning and smoking, place a layer of beef cubes on the grill pan without pressing down on the pan; Slowly brown the meat. Sear the beef, without removing it, until it separates easily from the pan and the underside is browned, 1 to 3 minutes. Turn the pieces over and fry them on the other side. Cook the meat again for 1-3 minutes, without moving it, until it comes out of the pan easily.
3. Place the charred meat in the slow cooker or in a clean bowl. Grease the pan with 1/4 cup of wine. Scrape the dark glaze and crumbs from the bottom of the pot while the wine is simmering. When the pan is clean, pour the wine over the meat.
4. Add 1 tablespoon of the remaining bacon fat to the skillet. Continue to sear the meat in batches, layering the pan between batches.
5. When all the meat is browned, add a tablespoon of bacon fat to the pan and reduce the heat to medium. Cook onions with 1/4 teaspoon salt until soft and golden, 6 to 8 minutes. Add carrots and celery and cook until soft. Add garlic and tomato paste and cook until fragrant. Transfer the vegetable mixture to the slow cooker or grill with the meat.
6. Clean the skillet and heat the remaining tablespoon of beef oil over medium heat (use vegetable oil if there is no remaining beef oil). Cook mushrooms with 1/4 teaspoon salt until all liquid has evaporated and mushrooms are golden brown, 8 to 10 minutes. Place the mushrooms in a clean bowl and set aside - separate the mushrooms from the meat and onion mixture (this will be added later).
7. Combine beef cubes and vegetables in a slow cooker with 1 teaspoon salt. Add thyme sprigs and bay leaf to the mixture. Pour the meat and vegetables with the broth and the remaining wine: the liquid should cover about 3/4 of the surface of the ingredients. Cover the slow cooker with a lid and cook on low heat for 6-8 hours. After cooking, the meat is easily pierced with a fork.
8. When meat is done, add bacon and mushrooms, set aside. Cook in a slow cooker over high heat or simmer in a Dutch oven over medium heat until the mushrooms are warmed through, about 10 minutes.
9. Serve in a bowl with noodles or croutons for garnish. Sprinkle with parsley before serving. Leftovers keep for up to a week or can be frozen for up to three months.

You will also notice that as your experience and confidence grows, you begin to improvise more and more, moving around and modifying the recipes to suit your personal preferences. Whether you prefer more or fewer ingredients, or want to make the recipe less flavorful or spicier, you can make simple adjustments to achieve this. You will just start preparing your personal meals on time. And that's something you won't necessarily learn in terms of basic beginner cooking skills, but you'll never learn unless you master these basic cooking skills.

It then culminates in a special recipe for the award-winning slow cooker beef burgundy. Thank you very much for your time. I am sure you will do it at home. There will be more interesting dishes in home recipes. Don't forget to bookmark this page in your browser and share it with family, colleagues and friends. Thanks again for reading. go cook!