Slow Cooker (or not) Beef Bourguignon | Cook Smarts

Step 1

Carrots / Onions / Garlic / Bacon - Prep as directed. Combine carrots and onions in one container. Store garlic and bacon in their own containers. (Can be done up to 5 days ahead) Make vinaigrette - Whisk together vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead) Mushrooms / Beef - Prep as directed. Store separately. (Can be done up to 3 days ahead) Dry and season beef - Pat beef dry with paper towels. (This will help it to brown.) Season with some salt and pepper. (Can be done up to 3 days ahead) Slow cook beef - Heat a Dutch oven over medium heat. Add bacon and saute until lightly golden brown, ~5 minutes. Transfer bacon to a paper towel-lined plate. Add beef to bacon grease and cook on all sides until deep golden brown, 8 to 10 minutes. Transfer beef to plate with bacon. In remaining fat in pan, saute carrots, onions, and mushrooms until onions are tender, ~5 minutes, adding some oil if the pan starts to look dry. Add garlic, tomato paste, flour, thyme, salt, and black pepper. Stir until no dry spots remain. Pour wine over vegetables and bring to a simmer. Add beef stock and bay leaves. Return beef and bacon to pot and bring back to a simmer. Simmer everything together for 5 minutes. Transfer to a slow cooker and cook until the beef is very tender, low for 8 to 10 hours (high for 4 to 5 hours). (If you prefer to use the oven: Cover the Dutch oven, leaving the lid slightly ajar, and bake the dish in the oven at 325F / 163C for 2 hours.) (Can be done up to 2 days ahead) Potatoes / Parsley (if using) - Prep as directed.

Step 2

Place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil. Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes. Drain potatoes and let sit in a colander for ~5 minutes to allow the steam to escape (this creates creamier potatoes vs. liquidy potatoes). Use a masher to mash potatoes with sour cream, butter, and some salt. Toss greens in vinaigrette until dressed to your liking. Taste beef stew and season with some more salt and / or pepper. Remove and discard bay leaves. Serve stew over mashed potatoes with parsley on top (if using). Enjoy salad on the side.

Step 3

Carrots / Onions / Garlic / Bacon - Prep as directed. Combine carrots and onions in one container. Store garlic and bacon in their own containers. (Can be done up to 5 days ahead) Make vinaigrette - Whisk together vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead) Mushrooms / Beef - Prep as directed. Store separately. (Can be done up to 3 days ahead) Dry and season beef - Pat beef dry with paper towels. (This will help it to brown.) Season with some salt and pepper. (Can be done up to 3 days ahead) Slow cook beef - Heat a Dutch oven over medium heat. Add bacon and saute until lightly golden brown, ~5 minutes. Transfer bacon to a paper towel-lined plate. Add beef to bacon grease and cook on all sides until deep golden brown, 8 to 10 minutes. Transfer beef to plate with bacon. In remaining fat in pan, saute carrots, onions, and mushrooms until onions are tender, ~5 minutes, adding some oil if the pan starts to look dry. Add garlic, tomato paste, flour, thyme, salt, and black pepper. Stir until no dry spots remain. Pour wine over vegetables and bring to a simmer. Add beef stock and bay leaves. Return beef and bacon to pot and bring back to a simmer. Simmer everything together for 5 minutes. Transfer to a slow cooker and cook until the beef is very tender, low for 8 to 10 hours (high for 4 to 5 hours). (If you prefer to use the oven: Cover the Dutch oven, leaving the lid slightly ajar, and bake the dish in the oven at 325F / 163C for 2 hours.) (Can be done up to 2 days ahead) Potatoes / Parsley (if using) - Prep as directed.

Step 4

Place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil. Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes. Drain potatoes and let sit in a colander for ~5 minutes to allow the steam to escape (this creates creamier potatoes vs. liquidy potatoes). Use a masher to mash potatoes with sour cream, butter, and some salt. Toss greens in vinaigrette until dressed to your liking. Taste beef stew and season with some more salt and / or pepper. Remove and discard bay leaves. Serve stew over mashed potatoes with parsley on top (if using). Enjoy salad on the side.

Step 5

Carrots / Onions / Garlic / Bacon - Prep as directed. Combine carrots and onions in one container. Store garlic and bacon in their own containers. (Can be done up to 5 days ahead) Make vinaigrette - Whisk together vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead) Mushrooms / Beef - Prep as directed. Store separately. (Can be done up to 3 days ahead) Dry and season beef - Pat beef dry with paper towels. (This will help it to brown.) Season with some salt and pepper. (Can be done up to 3 days ahead) Slow cook beef - Heat a Dutch oven over medium heat. Add bacon and saute until lightly golden brown, ~5 minutes. Transfer bacon to a paper towel-lined plate. Add beef to bacon grease and cook on all sides until deep golden brown, 8 to 10 minutes. Transfer beef to plate with bacon. In remaining fat in pan, saute carrots, onions, and mushrooms until onions are tender, ~5 minutes, adding some oil if the pan starts to look dry. Add garlic, tomato paste, flour, thyme, salt, and black pepper. Stir until no dry spots remain. Pour wine over vegetables and bring to a simmer. Add beef stock and bay leaves. Return beef and bacon to pot and bring back to a simmer. Simmer everything together for 5 minutes. Transfer to a slow cooker and cook until the beef is very tender, low for 8 to 10 hours (high for 4 to 5 hours). (If you prefer to use the oven: Cover the Dutch oven, leaving the lid slightly ajar, and bake the dish in the oven at 325F / 163C for 2 hours.) (Can be done up to 2 days ahead) Potatoes / Parsley (if using) - Prep as directed.

Step 6

Place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil. Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes. Drain potatoes and let sit in a colander for ~5 minutes to allow the steam to escape (this creates creamier potatoes vs. liquidy potatoes). Use a masher to mash potatoes with sour cream, butter, and some salt. Toss greens in vinaigrette until dressed to your liking. Taste beef stew and season with some more salt and / or pepper. Remove and discard bay leaves. Serve stew over mashed potatoes with parsley on top (if using). Enjoy salad on the side.