Beef Bourguignon

Broke Gourmet | A Haunted Halloween Special

Rich, tender beef slow-cooked in a red wine sauce with bacon, carrots, mushrooms, and pearl onions.

Cooking Time: Approximately 6–8 hours on LOW
Equipment: Skillet and slow cooker

Ingredients

Beef and Red Wine Sauce

• 2.69 lbs beef chuck roast, cut into 2-inch chunks

• 12 oz bacon, chopped

• 2 tbsp all-purpose flour

• Salt, to taste

• 1 tsp black pepper

• 1 medium yellow onion, diced

• 3–4 cloves garlic, minced

• 2 tbsp tomato paste

• 1½ cups dry red wine

• 1 cup beef broth

• ½ tsp dried thyme

• 1–2 bay leaves

Vegetables

• 2–3 carrots, cut into large chunks

• 8 oz mushrooms, halved

• Approximately 7 oz pearl onions, thawed if frozen

• Butter, for sautéing

• Dried parsley, for garnish

Optional

• Cornstarch mixed with cold water, for thickening

Instructions

1. Cook the Bacon

In a large skillet over medium heat, cook the chopped bacon until browned and the fat has rendered.

Remove the bacon and set aside, leaving approximately 2 tablespoons of bacon fat in the skillet.

2. Sear the Beef

Season the beef chunks with salt and black pepper, then lightly coat with flour.

Working in batches, sear the beef in the reserved bacon fat until browned on all sides.

Transfer the browned beef to the slow cooker.

3. Prepare the Red Wine Sauce

In the same skillet, sauté the diced yellow onion until softened.

Add the minced garlic and cook for approximately 30 seconds.

Stir in the tomato paste and cook for another 1–2 minutes.

Pour in the red wine, scraping the bottom of the skillet to release the browned bits.

Add the beef broth and simmer for 3–5 minutes.

4. Start the Slow Cooker

Pour the red wine sauce over the beef.

Add the cooked bacon, dried thyme, and bay leaves.

Cover and cook on LOW for approximately 6–8 hours, or until the beef is fork-tender.

5. Add the Carrots

After approximately 2½–3 hours of cooking, add the carrot chunks.

Replace the lid and continue cooking.

6. Prepare the Mushrooms and Pearl Onions

Near the end of cooking, melt a little butter in a skillet over medium heat.

Sauté the mushrooms until browned and their moisture has evaporated.

Add the pearl onions and cook until lightly golden and heated through.

Add both to the slow cooker shortly before serving, gently folding them into the sauce.

7. Adjust the Sauce

Remove the bay leaves.

If the sauce is too thin, mix a little cornstarch with cold water and stir it into the hot sauce until thickened.

Taste and adjust the seasoning as needed.

8. Serve

Spoon the tender beef, vegetables, and rich red wine gravy over creamy mashed potatoes.

Finish with a light sprinkle of dried parsley.

Broke Gourmet Tip: Browning the beef and reducing the wine sauce before slow cooking builds a deeper, richer flavor. Don't skip those steps.and cook on LOW for approximately 6–8 hours, or until the