Forget the fuss of a typical Boeuf Bourguignon, but keep all the scrumptious flavors!

A classic Boeuf Bourguignon, which was made famous by Julia Child in her cookbook Mastering the Art of French Cooking, is a beef stew slowly simmered in burgundy wine. While that sounds simple enough, the dish is notorious for having over two dozen steps and requiring niche ingredients like pearl onions.

I wanted to keep that perfect melding of French Boeuf Bourguignon flavors such as bacon, wine, and thyme, but in a recipe that would be viable for a weeknight meal.

Behold: Slow Cooker Beef Burgundy!

In this slow cooker version, beef is cooked gently until tender in a braise of herbs, vegetables, and red wine. The stew is simple to make yet elevated in both presentation and taste. We make swaps throughout, such as replacing pearl onions with white sweet ones and cooking the…

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