This recipe has been adapted by my dad from the original cookbook that came with their first Crock Pot, which they received as a wedding gift, 35 years ago. Dad remembers that crock pots were quite expensive at that time, compared to average wages, and three families went together to buy them one.
And for me, growing up, a gift that kept on giving. I was the happy recipient of hundreds (thousands?) of meals from that crock pot, and it’s even the happily featured dial that is pictured on the “For the Love of the Slow Cooker” button.
See that burnt orange looker? Fantastic!
There’s really not much difference between this recipe and Julia Child’s famous recipe, except this one only takes about twenty minutes of prep work in the morning and ten before serving.
We’ve made this with all manner of red wines and all manner of red meat, from boeuf to caribou, moose, elk and venison. My dad used to be famous for his “Moose Merlot” and “Caribou Cabernet,” when we lived in Alaska, and now he’s making this with Elk.
I made my version with an almost 3-pound beef chuck roast and Old Vine Zinfandel*. Boeuf Bourguignon is commonly served over boiled potatoes, egg noodles or rice, but my favorite way is ladled onto a
a family recipe
- 6 strips of thick bacon, cut in 1/2 inch pieces
- 3 pounds rump, chuck or stew, cut into cubes
- 3 large carrots, peeled and sliced into rounds
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-1/2 teaspoons sea salt
- 1/8-1/4 teaspoon freshly ground black pepper
- 3 Tablespoons flour
- 10 ounces of beef stock
- 1-1/2 cups red wine (burgundy is traditional, but use what you have and like to drink*)
- 1 Tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 large bay leaf
- 1/2 pound frozen white pearl onions
- 1 pound fresh mushrooms, sliced (I used Baby Bella’s this time)
- 2 Tablespoons butter
Cook bacon in a large skillet until crisp. Remove and place on paper towels to drain. To the skillet (and bacon grease) add meat cubes and brown well (I had to do this in two batches.)
Place browned meat cubes in 3-quart or larger slow cooker. Add carrots and onions. Season with salt and pepper before stirring in flour. Add stock, mixing well. Add cooked bacon, wine, tomato paste, garlic, bay leaf and frozen pearl onions.
Stir to combine thoroughly, cover and allow to cook on low for 8-10 hours.
1 our before serving, saute mushrooms in butter in a pan. Add to crock pot, stirring to combine, and cook for 1 hour more.
Serve over egg noodles, rice, potatoes or sourdough.
**Please excuse the quality of the picture. It reminds me of pictures from old cookbooks from the 70’s for some reason (the same era as that original crockpot!) I confess, I live real life around here which means that my husband actually ate this plate for dinner. All natural light was long gone so taking a picture of brown on beige in the dark doesn’t make for a beautiful picture. The flavor though? Amazing.
This post is written in conjunction with Real Food Wednesday hosted by Kelly the Kitchen Kop, Frugal Friday at Life as Mom, the Nourishing Crockpot Carnival hosted by Passionate Homemaking, and Foodie Friday hosted by Designs by Gollum. And, of course, as an entry to my own carnival this week, For the Love of the Slow Cooker!