I’ve wanted to make boeuf bourguignon ever since I got one of Julia Child’s cookbook, but I wanted to find a way to fix it in a slow cooker. My version of the popular beef stew is still rich and delicious, but there’s no need to watch it on the stovetop or in the oven.
—CRYSTAL JO BRUNS ILIFF, CO
PREP: 30 MIN. + MARINATING • COOK: 8 HOURS • MAKES: 12 SERVINGS (2/3 CUP EACH)
3 pounds beef stew meat
1 3/4 cups dry red wine
3 tablespoons olive oil
3 tablespoons dried minced onion
2 tablespoons dried parsley flakes
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon pepper
8 bacon strips, chopped
1 pound whole fresh mushrooms, quartered
24 pearl onions, peeled (about 2 cups)
2 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon salt
Hot cooked whole wheat egg noodles, optional
1. Place beef in a large resealable plastic bag; add the wine, oil and seasonings. Seal bag and turn to coat. Refrigerate overnight.
2. In a large skillet, cook bacon over medium heat until crisp, stirring it occasionally. Remove with a slotted spoon; drain on paper towels. Discard the drippings, reserving 1 tablespoon in the pan.
3. Add the mushrooms and onions to drippings; cook and stir over medium-high heat until tender. Add the garlic; cook 1 minute longer.
4. Drain beef, reserving marinade; transfer the beef to a 4- or 5-qt. slow cooker. Sprinkle beef with flour and salt; toss to coat. Top with the bacon and mushroom mixture. Add the reserved marinade.
5. Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaf. If desired, serve stew with noodles.