Slow-Cooked Spring Beef Bourguignon.

This delightful twist on the classic French stew, Beef Bourguignon, is perfect for a cozy fall evening. The slow-cooking process ensures tender, melt-in-your-mouth beef and a rich, flavorful sauce. Enjoy this hearty dish with a side of crusty bread or creamy mashed potatoes.

Ingredients

2 lbs (900g) beef chuck, cut into 2-inch pieces
Salt and freshly ground black pepper, to taste
2 tbsp all-purpose flour
2 tbsp olive oil
4 oz (113g) bacon, diced
1 large onion, finely chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
1 tbsp tomato paste
2 cups (480ml) full-bodied red wine (such as Burgundy or Pinot Noir)
2 cups (480ml) beef broth
1 tbsp fresh thyme leaves
2 bay leaves
8 oz (225g) cremini mushrooms, sliced
1 cup (150g) frozen pearl onions
2 tbsp unsalted butter, softened
Fresh parsley, chopped, for garnish

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Instructions:

1. Prepare the Beef: Season the beef chuck with salt and pepper, then toss the pieces in flour to coat evenly. Shake off any excess flour.

2. Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Working in batches, add the beef and cook until browned on all sides, about 5-7 minutes per batch. Transfer the browned beef to your slow cooker.

3. Cook the Bacon and Vegetables: In the same skillet, add the diced bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet. Add the chopped onion and carrots to the skillet and cook until softened, about 5 minutes. Add the minced garlic and tomato paste, and cook for an additional 1 minute.

4. Deglaze the Skillet: Pour the red wine into the skillet and scrape up any browned bits from the bottom. Bring the mixture to a simmer and let it reduce by half, about 5-7 minutes.

5. Combine in the Slow Cooker: Transfer the onion, carrot, and wine mixture to the slow cooker. Add the beef broth, thyme leaves, and bay leaves. Stir to combine.

6. Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or until the beef is tender.

7. Add Mushrooms and Pearl Onions: About 1 hour before serving, add the sliced mushrooms and frozen pearl onions to the slow cooker. Stir to combine and continue cooking.

8. Finish the Sauce: Once the beef is tender, carefully remove it from the slow cooker and set it aside. Strain the sauce through a fine-mesh sieve into a saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids. Bring the sauce to a simmer over medium heat and let it reduce until it reaches your desired consistency, about 10-15 minutes. Stir in the softened butter to give the sauce a glossy finish.

9. Serve: Return the beef to the sauce and stir to coat. Garnish with the crispy bacon and chopped parsley. Serve the Beef Bourguignon hot, with a side of crusty bread or creamy mashed potatoes.

Nutritional Data (per serving, based on 6 servings):

Calories: 520
Total Fat: 28g (43% DV)
Saturated Fat: 10g (50% DV)
Cholesterol: 120mg (40% DV)
Sodium: 850mg (35% DV)
Total Carbohydrate: 14g (5% DV)
Dietary Fiber: 2g (8% DV)
Sugars: 5g
Protein: 42g (84% DV)

DV = Daily Value, based on a 2000-calorie diet

This Slow-Cooked Spring Beef Bourguignon is a comforting and flavorful dish that’s perfect for sharing with family and friends. The slow-cooking process ensures tender beef and a rich, velvety sauce that will leave you wanting more. Enjoy this classic French stew as part of a balanced meal.

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