If you’ve ever made Beef Bourguignon, you will know why it’s the recipe that got Julia Child’s published. That’s why we were thrilled when Sophfronia Scott (Business by the Book) shared her favorite crockpot version of this beloved classic!
“Here’s my absolute fave! It was printed on the side of the box of my slow cooker when I bought it. Loved it so much I xeroxed it before recycling the cardboard! I then passed the recipe on to a dear friend when I bought her a slow cooker this past Christmas! Here’s the beef!” ~ Sophfronia Scott
Crockpot Beef Bourguignon with Potatoes
6 strips of bacon, cut into 1/2 inch pieces
3 pounds beef roast, cut into 1 inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon pepper
1 can (10 1/2 oz) condensed beef broth
3 tablespoons flour
1 1/2 cups red or burgundy wine
3 tablespoons tomato paste
2 cloves garlic, minced
3/4 teaspoon ground thyme
1 bay leaf
10 small potatoes
1/2 pound small white onion peeled
1 pound fresh mushrooms, sliced
Cook bacon in large skillet until crisp. Remove and drain.
Add beef cubes and brown well. Place browned beef cubes in stoneware.
Brown carrot and onion. Season with salt and pepper and stir in flour.
Add broth, mix well and add to stoneware. Add cooked bacon, wine, tomato paste, garlic, bay leaf, potatoes, onions and mushrooms.
Cover and cook on LOW for 10 hours, or HIGH for 6 hours.