Beef Bourguignon

Dutch Oven (Oven Method)

Best for depth of flavor and thicker sauce

1. Preheat oven to 325°F.
2. Brown the Beef
   Pat beef dry and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown beef in batches until deeply golden. Remove and set aside.
3. Build the Base
   In the same pot, cook bacon until lightly crisp. Add onions and carrots; cook until softened. Stir in garlic and cook 30 seconds.
4. Deglaze & Thicken
   Add tomato paste and flour, stirring to coat vegetables. Slowly pour in red wine, scraping up browned bits. Add broth, bay leaves, and thyme.
5. Braise
   Return beef to the pot. Bring to a gentle simmer, cover, and transfer to the oven. Cook 2½–3 hours, until beef is fork-tender.
6. Finish
   Add potatoes and mushrooms during the last 45 minutes. Remove herbs, adjust seasoning, garnish with parsley, and serve.

Slow Cooker Method

Best for convenience and hands-off cooking

1. Brown First (Important)
   Season beef and brown in a skillet with oil. Transfer to slow cooker.
2. Cook Bacon & Veggies
   In the same skillet, cook bacon until lightly crisp. Add onions and carrots; sauté until soft. Add garlic, tomato paste, and flour; stir well.
3. Deglaze
   Pour wine into the skillet, scraping up browned bits. Simmer 2–3 minutes, then transfer everything to the slow cooker.
4. Slow Cook
   Add beef broth, bay leaves, and thyme. Cover and cook:
   • Low: 8–9 hours
   • High: 5–6 hours
5. Add Potatoes & Mushrooms
   Add during the final 1½–2 hours on low or 1 hour on high.
6. Serve
   Remove herbs, adjust seasoning, garnish, and enjoy.

Serving Suggestions

• Creamy mashed potatoes
• Buttered egg noodles
• Crusty sourdough or French bread
• Simple green salad

Grass-Finished Beef Tip

Grass-finished beef has less excess fat, so browning well and slow cooking are key. The reward is tender meat, clean flavor, and a rich sauce that doesn’t feel heavy.