So last night was Halloween. All I wanted to do was finish putting up the super scary decorations for those cute trick-or-treaters as soon as I got home from work. What can I do that will be ready the minute we get home? Slow cooker obvi.
Slow cooking food is a seriously wonderful way to get a home cooked meal all ready for the family as soon as everyone walks in the door without having to do a thing but dish up! After a long day at the office or wherever your day leads you, it is a blessing in my book. Not to mention the house always will smell incredible when you walk in the door!
Anyway, last night was Halloween and it was cold and windy. I really just wanted to focus on the decorations, the trick or treaters and my hot whiskey cider. That’s not asking too much, is it?
This recipe is heaven. Well…for meat eaters. If not, well then you may want to skip the rest of this.
It is savory and rich and just has so many flavorful components to it. Hello….beef bourguignon is cooked with red wine, how can that not be delightful? Traditional beef bourguignon is a stew cooked with beef (I recommend a chuck roast for this, the marbling in the meat makes it more tender than if you were to use a leaner meat) red wine (usually a Burgundy but I just used what I had in the stash), beef broth (I used low sodium chicken broth because again….the stash) baby potatoes, mushrooms, carrots, garlic, fresh thyme and onions. Oh…how could I forget? BACON. I added bacon. Not a ton, just enough to enhance the flavor and add a fat component. I did all of this in the slow cooker with those few modifications.
This is not a recipe where you throw the whole hunk of meat in and then shred. We want cubes! Cube the meat up in about 1-1 1/2 inch cubes. Whatever you feel is a bite size.
Back to the bacon. You want to first simmer the bacon and get it nice and crispy then move it to the crock pot. Do NOT rinse the skillet! This is the good stuff! Throw in the beef (cubed) and season the beef with salt and pepper. Brown the beef (not cooking all the way through) then throw that in the slow cooker. You should now have little brown bits from the meat in the skillet, again…the good stuff. Now you add the wine and simmer for a few minutes then add the broth, soy sauce and tomato sauce ( I know, soy sauce sounds weird in this dish but it works, trust me). Slowly whisk in flour and add the sauce to that slow cooker along with the rest of the yummy ingredients.
CAN YOU SMELL THIS THROUGH THE COMPUTER??
This will for sure please your family, especially after a hard night of trick-or-treating!
PS- Can you imagine how amazing this would be to walk into after a long day of skiing and battling that terrible weekend ski traffic coming home on a Sunday? I am SO putting this dish on repeat all season.
I am not sure if Julia Child’s would approve of the low sodium modifications and a crock pot, but it is still super flavorful and hey…we all have busy lives!
Heaven in a crock pot. This dish is rich, savory and very satisfying after a long day at work, on the slopes, or wherever the day took you! The best part? It is done all while you are away living your life. WIN WIN.
30 minPrep Time
8 hrCook Time
8 hr, 30 Total Time
- 3 pounds of boneless chuck roast, cut into 1-1 1/2 inch cubes
- 3 slices of bacon, finely chopped
- 1 1/4 cups red wine (I used a red table wine, but you want something with tannins, merlot or pinot would cook well in this dish)
- 2 cups of low sodium chicken broth
- 1/4 cup low sodium soy sauce
- 1/2 cup low sodium tomato sauce
- 1/4 cup all-purpose flour
- 3 cloves garlic, minced
- 2 Tablespoons fresh thyme, finely chopped
- 5 medium carrots, cut into 1 inch chunks
- 1/3 yellow onion, cut in chunks
- 1 pound baby potatoes
- 8 ounce container of fresh mushrooms, sliced
- fresh thyme sprigs for garnish
- Cook bacon in a large skillet over medium high heat until crisp, set in crock pot
- Add the cubes of beef and season with salt and pepper
- Brown the beef, about 2 minutes per side, then add to crock pot
- Add red wine to skillet, then pour a glass for your self to drink for the rest of the cooking process;)
- Gently stir the red wine, scraping off the brown bits from the skillet
- Simmer red wine for about 3-4 minutes then reduce
- Add chicken broth, soy sauce, and tomato sauce. Give it a stir
- Whisk in the flour until there are no clumps
- Pour sauce in the crock pot
- Add the garlic, thyme, carrots, potatoes, mushrooms and onions to crock pot and stir
- Cook on low for 8-10 hours until the beef is tender and the potatoes are easily poked with a fork
- Garnish with thyme or whatever fresh herb suits you
You want to use a beef that is marbled with fat. This makes the meat super tender when the cooking process is complete. If you use a beef that is lean, it will turn out tough and chewy. I have made that mistake a time or two!
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