I love slow cooked Beef bourguignon! It’s one of my favorite comfort foods and my family’s too. Whenever I make Beef bourguignon it’s a double batch to ensure we have leftovers because it’s even better the next day!
This particular recipe is one of those no fail recipes.
I’m Not A Natural Cook
I remember when Netflix first came out and I was renting DVD’s after awhile I ran out of movies I wanted to watch and stumbled upon Julia Child DVD’s. I remember watching Julia with my Mom and Grandma on PBS. Mom did a wicked Julia imitation. So I remember one DVD of Julia each week.
I swear that’s how I learned to cook. If you ask my husband he will tell you I was not a very good cook when we were first married. Then Julia made me feel like I could cook with her tips. She had such a calming influence when it came to cooking.
Made It My Own
This is not exactly Julia’s recipe. Over the years I’ve adapted the recipe to be a little less fussy while retaining all the flavor that makes Beef Bourguignon a family favorite.
I’m going to give you details on how to make this in the oven, and adapt it for the slow cooker, and a pressure cooker like an Instapot. I’ve used all three methods and it’s wonderful.
Let’s Make Beef Bourguignon!
First gather all your ingredients:
- 1/2 a pound of Bacon
- 3 pounds of Beef Stew Meat
- 2 carrots
- 1 large white sweet onion
- 2 cups Red wine (I use Merlot)
- 32 Ounces of beef stock
- 6 oz tomato paste
- 2 tablespoons minced garlic
- 1/2 teaspoon ground thyme
- bay leaf 1 large or 2 small
- mushrooms 1 pound
- 1 stick of butter
- 1 tablespoon of olive oil
- 3 tablespoons of flour
To make this on the stove you’ll want to use a dutch oven. My mother-in-law gave me this lovely dutch oven for my birthday and it’s one of my favorite cooking pots. It can go from the stove top to the oven and back. I love it!