Slow Cooker Boeuf Bourguignon

  • Prep Time: 25 minutes + overnight marinating
  • Cooking Time: 7–8 hours on low or 4–5 hours on high
  • Servings: 2-3
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The magic of this slow cooker boeuf bourgignon is keeping the piece of chuck steak whole. It is an idea I got from a restaurant.

Ingredients

  • 600 g whole chuck steak
  • 1 cup (250 mL) dry red wine
  • 6 small onions, peeled and left whole
  • 1 medium carrot, cut into thick batons
  • 1 small celery stick, sliced
  • 3–4 garlic cloves, crushed
  • 1 bay leaf
  • 1 small sprig thyme
  • 2 ½ tbsp (50 mL) extra virgin olive oil
  • 100 g speck, cut into short lardons (batons about 5 mm thick)
  • 2 tsp plain flour
  • â…“ cup (85 mL) beef stock
  • 2 tsp tomato paste
  • 90 g mushrooms, halved or quartered
  • Sea salt and freshly ground black pepper

Instructions

  1. Place beef in a non-reactive dish with wine, onions, carrot, celery, garlic, bay leaf and thyme. Cover and refrigerate overnight (8–12 hours), turning once or twice.
  2. Remove beef from marinade, pat dry with paper towel. Strain and reserve the liquid and vegetables separately. Discard bay leaf and thyme stem.
  3. Dry fry the speck stirring often until golden, over medium heat, then transfer to slow cooker. Add 2 teaspoons olive oil to speck fat in the pan and cook reserved vegetables 4–5 minutes until lightly coloured. Transfer to slow cooker.
  4. Season beef generously with salt and pepper, then dust lightly with flour. Heat another tablespoon (20 ml) to the same frying pan and brown beef for about 3 minutes per side until deep golden. Place into slow cooker scooping the vegetables on top.
  5. Pour reserved wine marinade into the hot pan, scraping up any browned bits. Simmer for 1 minute, then stir in beef stock and tomato paste. Bring to a gentle simmer, then pour over beef in the slow cooker.
  6. Cook on LOW setting (90–95 °C): 6-7 hours, for the most tender result. HIGH setting (100–105 °C): 3-4 hours, for a quicker cook. Beef is ready when very tender but still holds its shape.
  7. Meanwhile cook mushrooms over medium–high heat in a medium pan for 4–6 minutes until browned and most of their liquid has evaporated. Season lightly and reserve.
  8. Lift beef carefully from slow cooker, cover loosely with foil. Strain liquid into a jug; keep the slow-cooked vegetables and the sautéed mushrooms separate, then skim fat from the liquid. Place the strained liquid in a saucepan, add the sautéed mushrooms, and simmer over medium heat for 8–10 minutes until slightly reduced. Adjust seasoning.
  9. Heat a heavy frying pan over medium–high heat. Sear beef for 1–2 minutes per side until a rich crust forms.
  10. Slice beef thickly, arrange with the reserved vegetables and mushrooms, and spoon over the reduced sauce. Accompany with smashed potatoes and steamed spinach, if desired.

Notes

Lyndey’s Note: If you don’t have a slow cooker, you can cook in a heavy based, ovenproof casserole, covered tightly with a lid, and cook in a preheated oven at 150 °C for 3–3½ hours, or until the beef is very tender.

Related Recipes:
Beef Cheeks in Baharat Spice with Roasted Brussels Sprouts
Sous Vide Beef, Grain Salad and Pickled Vegetables

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