How to Make Bourguignon Bois Walhain

Slow Cooker Beef Bourguignon

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Recipe Summary Slow Cooker Beef Bourguignon

The secret to beef bourguignon? Slow cooking! This is a slow cooker beef bourguignon that tastes delicious after a long, slow simmer. It is even better if you make it ahead and let the flavors meld overnight.

Ingredients | Bourguignon Bois Walhain

3 tablespoons butter

3 tablespoons vegetable oil

2 medium onions, quartered

2 pounds beef stew meat

1 (750 milliliter) bottle red wine

6 carrots, chopped into large chunks

3 sprigs fresh thyme

2 large bay leaves

salt and freshly ground black pepper to taste

Directions

Heat butter and oil in a large skillet over medium-high heat. Add beef stew meat and cook until browned, 5 to 8 minutes. Brown beef in batches if necessary, making sure to not overcrowd the pan, otherwise the beef won't brown. Remove browned beef from the skillet and place in the slow cooker.

Add onion to the skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onion to the slow cooker.

Place skillet back on medium-high heat and pour in half of the wine. Bring the wine to a simmer, scraping up any browned bits from the bottom of the pan. Remove from heat and carefully pour into the slow cooker along with the remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.

Place the lid on the slow cooker and cook on Low for 6 to 8 hours.

If the sauce is too thin at the end of cooking, thicken by simmering in the slow cooker with the lid off until reduced. You can also thicken using 1 to 2 tablespoons of flour; mix 1/4 cup of the sauce with flour until no lumps remain, then whisk into the slow cooker and bring to a simmer for 1 to 2 minutes.

Info | Bourguignon Bois Walhain

prep: 15 mins cook: 6 hrs 30 mins total: 6 hrs 45 mins Servings: 6 Yield: 6 servings

TAG : Slow Cooker Beef Bourguignon

Soups, Stews and Chili Recipes, Stews, Beef,

Images of Bourguignon Bois Walhain

Bourguignon Bois Walhain : bœf buʁɡiɲɔ̃), also called beef burgundy, and bœuf à la bourguignonne, is a beef stew braised in red wine, often red burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni.