On cold days like this, we love the rich stew that is Beef Bourguignon. We adapted this Julia Child classic for the slow cooker, which makes food lovers on a time crunch extremely happy. This dish is perfect for a date night at home and goes great with a glass of red wine. You can serve the stew over mashed potatoes or thick, fresh bread. (We prefer the potatoes, but admit the bread is easier and still delicious.) Make fudge brownies the day before, so you’ll have a decadent dessert, too.
- 2 pounds stew beef
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 4 slices bacon, chopped
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons extra virgin olive oil
- 1/2 cup red wine
- 1/2 cup beef broth
- 8 oz. can tomato sauce
- 3 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon crushed red pepper flakes
- 4 carrots, peeled, sliced
- 8 oz. mushrooms, sliced
- 2 tablespoons fresh chopped parsley
- Season beef with salt and pepper and set aside.
- Place bacon in skillet (or stovetop safe slow cooker vessel) and cook over medium-high heat until bacon begins to brown. Using slotted spoon, remove bacon and transfer to a large bowl. Set aside.
- Cook onion and garlic in bacon fat over medium-high heat until soft and aromatic. Remove to same bowl as bacon.
- Add 1 teaspoon of oil to skillet and brown beef in batches, using remaining oil as necessary. Add browned beef to bacon and onion mixture and set aside.
- Over medium-high heat, deglaze pan by adding red wine. Stir until boiling, scraping up brown bits.
- Add beef broth, tomato sauce, Worcestershire sauce, tomato paste, and crushed red pepper flakes. Stir to combine.
- Remove from heat and add beef, bacon and onion mixture as well as carrots and mushrooms. Stir to combine.
- Transfer mixture to crock (or keep in stovetop slow cooker vessel) and place in slow cooker base. Cover and cook for 4 hours on HIGH, or 8 hours on LOW.
- Finish by stirring in chopped parsley or use as a garnish.