I know exactly the first time I made beef bourguignon: It was August 15, 2009. My son was born on March 15, 2009, and Carson and I were those first-time parents that literally celebrated his monthly birthday. August 15 also happens to be the legendary Julia Child's birthday, so all I wanted to do was come home and eat something rich with butter ... I mean, what better occasion than my son's 5-month birthday?! Over time, I've developed the recipe to incorporate a slow cooker, which increases the depth of flavor, as well as making it incredibly time-friendly. This is hearty stew at its best. Serve it over buttery noodles and eat it on a cold, winter night (or a random day in August).
Technique tip: Cook with a good red wine (one that you would actually drink) as it will be a major complement to the sauce. Also, it's an excuse to pour yourself a glass while you're cooking.
- 2 1/2 pounds beef stew meat, cut into 1-inch chunks, patted dry with a paper towel
- 1/4 cup all-purpose flour
- 1 teaspoon dried Italian seasoning
- 2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 3 tablespoons olive oil
- 2 cups dry red wine (such as Pinot Noir or Cabernet Sauvignon)
- 2 cups beef stock
- 1 tablespoon tomato paste
- 2 cups baby potatoes
- 2 cups baby carrots
- One 12-ounce package frozen pearl onions
- 1 cup button mushrooms, halved
- 2 teaspoons chopped garlic
- 6 cups cooked egg noodles or rice (optional)
- Chopped fresh parsley, for garnish
1. In a large bowl, coat the beef in the flour, Italian seasoning, 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Stir until the beef is evenly covered.
2. Heat the olive oil in a large saucepan over medium-high heat. Add the beef mixture, in batches, and cook until browned, 3 to 4 minutes per side. Transfer the meat to a 6-quart slow cooker.
3. Reduce the heat to medium; add the wine, beef stock and tomato paste to the saucepan. Using a wooden spoon, stir, scraping up the browned bits from the bottom of the pan. Stir until the tomato paste is dissolved. Pour on top of the beef mixture in the slow cooker.
4. Stir in the potatoes, carrots, pearl onions, mushrooms, garlic and the remaining 1 of teaspoon salt and 3/4 teaspoon pepper.
5. Cover and cook until the beef and vegetables are very tender, on LOW for 8 hours or HIGH for 6 hours.
6. Serve over hot egg noodles or rice and sprinkle with parsley.