Beef Bourguignon, also called beef Burgundy, or Boeuf à la Bourguignonne, is a well-known, traditional French peasant recipe turned haute cuisine.
It was popularized here in the United States by the late Julia Child in her cookbook Mastering the Art of French Cooking. She described it as “certainly one of the most delicious beef dishes concocted by man.” I tend to agree with her.
I grew up learning to cook from my Mom and from the zany antics of Julia Child that I saw on television. Both women taught me to never be afraid, to experiment with food and flavors and to use recipes as a guideline to developing my own flavors.
Julia Child was never afraid to laugh at herself and the world laughed with her through her many mishaps and mistakes we witnessed during her television shows and guest appearances. That quality was one of the many things that made Julia so endearing to me and the American television audience.
She was a truly admirable woman and is dearly missed by the culinary community.
Today, we simplify French cooking even further and break her recipe down into something we can make in our crock pot. Fancy French cooking from my crock pot? You betcha! It’s really just that easy. Another dish we’ve simplified is Escargots, so if you need Escargots à la Bourguignonne for a Crowd, check it out.
Love your Crock Pot? Check out these other Crock pot recipes:
- Crock Pot Ribs with Strawberry-Chipotle Barbecue Sauce
- Crock Pot Balsamic Chicken
- Homemade Condensed Cream Soup Mix
- Crock Pot Cuban Picadillo
- Crock Pot Barbecue Chicken
Crock Pot Beef Bourguignon
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Prep Time: 15 minutes - Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
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Yield: 12 servings -
Category: Entree -
Cuisine: French
Print Recipe
Pin RecipeDescription
Crock Pot Beef Bourguignon, also called beef Burgundy, or boeuf à la Bourguignonne, is a well-known, traditional French peasant recipe turned haute cuisine.
Ingredients
- 2 – 2 1/2 pounds beef stew meat, cut into 1 1/2- inch cubes
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- canola oil for browning the meat
- 2- 1/2 cups good table red wine
- 1 lb carrots peeled and rough chopped into 1 in rounds
- 2 bay leaves
- 2 cloves garlic
- 1/2 teaspoon ground cloves
- 3 sprigs fresh thyme
- 2-3 tablespoons butter
- 18-20 small white onions, peeled and trimmed or 1 lg onion rough chopped
- 1 pound whole baby portobello or small button mushrooms
Instructions
- Combine the flour, salt and pepper in a bowl or plastic zipper bag. Add several pieces of the meat to the flour and shake until coated. Continue until all of the meat has been coated with flour. Brown the meat in a preheated skillet in small batches so as not to crowd the pan. Turn until all sides are browned. Do not try to turn too early. Remove from pan and drain on paper towels. Place in the cold slow cooker.
- Now add the wine and butter to the skillet and stir over medium heat, scraping the bottom to get the browned bits. Cook for about 10 minutes, stirring frequently, until it begins to thicken. Add the bay leaves, garlic, ground cloves and thyme sprigs. Pour the liquid mixture over the beef in the slow cooker. I prepare everything up to this point the night before to save time in the morning.
- Add the carrots, onions and mushrooms to the top of the stew and then cover and cook on low for 6-8 hours, or until the meat is very tender.
- Remove the bay leaves and the thyme sprigs before serving.
- Taste and adjust the seasonings. This is good served over noodles or herbed mashed potatoes (pictured). Garnish with fresh thyme or fresh chopped parsley.
Nutrition
- Serving Size: 6 0z
- Calories: 286
- Sugar: 3.5 g
- Sodium: 288 mg
- Fat: 8 g
- Saturated Fat: 3.1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 17.9 g
- Fiber: 2.7 g
- Protein: 26.2 g
- Cholesterol: 73 mg
Perfect slow cooker dinner
★★★★★
I will right away grab your RSS as I can’t find your e-mail subscription hyperlink or newsletter service. Do you’ve any? I would like to subscribe. Thanks.
Hi Jeffrey – the sign up box is at the bottom of this recipe. Enter a valid e-mail address and you’ll be on your way.
i REALLY COULDN’T BELIEVE HOW TENDER THIS WAS!
Thanks, Hilary. So glad you enjoyed it.