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November 11, 2015
72 Comments

Weeknight Beef Bourguignon

I’m so excited to share one of my family’s favorite recipes today – Beef Bourguignon! It all started when I tried this recipe on TheKitchn.com. It was a huge hit, BUT even their slow cooker version was fairly labor intensive. So I took that recipe and both combined and cut out a few steps (my favorite thing to do with recipes!) to make it an easy weeknight meal that is now a go-to for my family. And especially as the weather is getting cooler, this is the epitome of comfort food. I’ll be making it many times this winter!

Weeknight Beef Bourguignon on 100 Days of #RealFood
This pictured dish has the “gravy” version of the sauce!

Also, here’s a little video I made (to show you just how easy it is) in partnership with the Wolf “Reclaim the Kitchen” series where they’re encouraging people to get back in the kitchen and cook dinner! :) What’s your go-to weeknight meal?

Weeknight Beef Bourguignon on 100 Days of #RealFood

Weeknight Beef Bourguignon

Course: Main Course, Slow Cooker
Prep Time: 25 minutes
Cook Time: 7 hours
Total Time: 7 hours 25 minutes
Servings: 6
Recipe adapted from TheKitchn.com
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Ingredients

  • 4 pieces bacon
  • 2 1/2 pounds stew beef cut into cubes
  • 2 cups red wine
  • 1 tablespoon olive oil or reserved bacon grease
  • 1 onion
  • 4 carrots
  • 4 ribs celery
  • 1 teaspoon salt
  • 1/2 teaspoon thyme dried, or 2 - 3 sprigs fresh thyme with the woodsy stem removed
  • 2 1/2 cups chicken broth or beef, or vegetable

Instructions

  1. In your largest skillet, cook the bacon on medium heat until brown and crispy. Drain on paper towels and remove all but about 1 tablespoon of the bacon grease from the pan. Crumble the cooked bacon into the bottom of your slow cooker.
  2. Sear the cubed beef for a few minutes on medium high until golden brown on the top and bottom. Add to the slow cooker on top of the bacon.
  3. Deglaze the pan by adding the wine and turning up the heat to high while scrapping the brown bits off the bottom of the pan. Cook for a few minutes until reduced by half, then pour into the slow cooker.
  4. Add a tablespoon of olive oil (or bacon grease if you have extra) to the pan and cook the veggies on medium heat for 2 - 3 minutes while stirring occasionally. Add the veggies to the slow cooker along with the seasonings and broth and cook on low for 6 to 8 hours. Serve over whole-grain noodles and enjoy. --->For a real treat, make gravy with the liquid when it’s done cooking. That’s how it was done for the picture above!

Recipe Notes

We recommend organic ingredients when feasible.

Reader Interactions

72 Comments

  1. I made this for our Mini-pledge week one dinner. It was so good! I made it leaving out the wine and using beef broth in its place. I personally cut up the veggies too small and next time I will leave them a bit bigger and use a couple extra carrots. The carrots cooked in that juice and then mixed with the bacon is so delicious. I made gravy using the butter and flour method and that was delicious. I added in a dash of garlic and thyme and pepper. I also ate it with mashed potatoes instead of pasta. Over all it was amazing. Husband approved! 4 year old and 1.5 year old approved!

    Reply

  2. Curious, if I’m short on time and just want to dump it all in the crock pot without sautéing first, will that make a huge difference?

    Reply

    • I rarely brown anything first. Try it and see. It certainly wont be inedible. You can decide if its worth all that cooking a meal before cooking the meal lol

      Reply

  3. Hello. I am hoping to make this tomorrow but would like to make it in a Dutch oven instead. Tips or thoughts on how long and what temperature to cook the dish? Thanks!

    Reply

  4. Do you think this recipe would work for a beef brisket? I know I have one in the freezer, and I wasn’t sure what to make with it.

    Reply

  7. Hi, I have this recipe cooking now in the Crockpot. Turns out my dinner crowd is going to be smaller than anticipated. Will this dish freeze well after it’s been cooked? And any suggestions for reheating if I froze the leftovers? Thanks!

    Reply

    • Apologies for my late reply as this one slipped by me. :( How did it all turn out and what did you do? I’ve not frozen this one before but I would think it would freeze well.

      Reply

  9. IM GOING TO TRY AN EVERYTHING IN SHEPHERDS PIE YOU CANT GO WRONG WITH INGREDIENTS THROW EVERYTHINF=G IN TO CLEAN OUT UR FRIDGE PLENTY GARLIC / GINGER / HOT CHILLI/ ANY MEXICAN SPICES -LET YOUR IMAGINATION RUN WILD ! THE BEST MEALS ARE ONES MADE UP DONT CONSULT THE COOK BOOK! ITS HALF THE FUN IN COOKING TO SEE THE OUTCOME & ALWAYS TRY/TASTE AS YOU GO I ONLY COOK ONCE A MONTH & STORE THINK OF HOW MANY FREE NIGHTS OUT OF KITCHEN FREEZE 20-30 DINNERS & THAW OUT O/NIGHT FOR NEXT NIGHT GO TO K-MART GRAB 30-40 MAIN MEAL PLATES GET YOURSELF A LGE UP RIGHT FREEZER & THINK OF THE SAVING IN POWER & SLAVING OVER A HOT STOVE/GONE TIP /ONLY COOK ON RAINY DAYS THINK AHEAD YOU WILL ENJOY THE CHALLENGE & ADD PLENTY SPICES /GARLIC/GINGER KEEP COLDS AWAY

    Reply

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