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Introduction
Beef Bourguignon, a culinary gem from the Burgundy region of France, has been gracing tables since the Middle Ages. Originally a peasant dish designed to tenderize tough cuts of meat, it has evolved into a celebrated comfort food worldwide. This healthier crockpot adaptation pays homage to its roots while catering to modern nutritional needs. By using leaner cuts of beef and increasing the vegetable content, we've transformed this indulgent classic into a nourishing meal that doesn't sacrifice flavor. The slow cooking process not only infuses the dish with deep, complex flavors but also makes it perfect for busy households seeking both convenience and wholesome eating.
Ingredients
• 2 lbs lean beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 8 oz button mushrooms, quartered
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups low-sodium beef broth
• 1 cup dry red wine (such as Pinot Noir or Burgundy)
• 1 bay leaf
• 2 sprigs fresh thyme
• 1/4 cup fresh parsley, chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp cornstarch (optional, for thickening)
• 2 tbsp cold water (optional, for thickening)
Step 1:
Pat the beef cubes dry with paper towels and season with salt and pepper.
Step 2:
Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 3-4 minutes per side. Remove and set aside.
Step 3:
In the same pot, add the remaining 1 tbsp olive oil. Sauté onions, carrots, and celery for 5 minutes until softened.
Step 4:
Add mushrooms and garlic, cook for another 3 minutes until mushrooms release their moisture.
Step 5:
Stir in tomato paste and cook for 1 minute to remove the raw flavor.
Step 6:
Pour in the red wine, scraping the bottom of the pot to deglaze. Simmer for 5 minutes to reduce slightly.
Step 7:
Add beef broth, browned beef, bay leaf, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until beef is tender.
Step 8:
If desired, mix cornstarch with cold water to make a slurry. Stir into the stew and simmer for 5 minutes to thicken.
Step 9:
Remove bay leaf and thyme sprigs. Stir in chopped parsley and adjust seasoning if needed.
Q: Can I make this in a slow cooker?
A: Yes, brown the meat and vegetables as directed, then transfer to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
Q: Is this recipe gluten-free?
A: It can be made gluten-free by using certified gluten-free beef broth and replacing cornstarch with arrowroot powder for thickening.
Q: Can I use a different cut of beef?
A: Yes, you can use other stewing beef cuts like bottom round or brisket. Adjust cooking time as needed for tenderness.
• Choose a lean cut of beef chuck for a healthier version of the dish.
• For a gluten-free option, ensure your beef broth is certified gluten-free and use arrowroot powder instead of cornstarch for thickening.
• If you prefer not to use wine, replace it with an additional cup of beef broth and 1 tablespoon of red wine vinegar.
• For added nutrition, consider including 1 cup of frozen pearl onions and 1 cup of frozen peas, added in the last 30 minutes of cooking.
• Use a good quality red wine that you would enjoy drinking, as it significantly impacts the flavor of the dish.
Serve hot in bowls, garnished with additional fresh parsley if desired. Pair with crusty whole grain bread or over a small portion of whole wheat egg noodles for a complete meal.
Cool completely before storing in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.
Brown the beef while prepping vegetables to save time. The long simmering time allows for other meal preparations or activities.
- Don't overcrowd the pot when browning the beef to ensure proper caramelization
- Use a wine you enjoy drinking for the best flavor in the dish
- For a richer flavor, make the stew a day ahead and reheat before serving
For a vegetarian version, replace beef with 2 lbs of mixed mushrooms and 1 cup of cooked lentils. Use vegetable broth instead of beef broth.
Serve with a glass of the same red wine used in cooking or a light-bodied Pinot Noir. For a non-alcoholic option, try a tart cherry juice spritzer.
Best enjoyed in fall and winter, but can be made year-round
Contains beef. May contain celery and garlic. Check beef broth for potential allergens. Optional cornstarch contains corn.
