During our first “oh so meeting” in the beginning days of the blog – a friend who used to blog with us, Anna, brought over her beef bourguignon to photograph and later share on the blog. I remember loving that recipe when we all took a bite. When Holland House® asked if we wanted to try some of their cooking wines, I knew this recipe would be the perfect fit. I’ve made a few tweaks to Anna’s original recipe, but this hearty beef stew is a classic.
She told a story of when her parents were newlyweds, they took turns with friends making dinner for each other. At one of those dinner parties a friend tore a recipe from a magazine for beef bourguignon and since that night in 1977 it has been family favorite. Anna often requested this dish for birthday dinners and felt it was the perfect comfort food. I couldn’t agree more. With tender beef, bacon, and hearty veggies – this is a homey supper.
I personally don’t drink alcohol, but I occasionally do cook with it. The alcohol cooks off and you are left with a really unique flavor that cannot be substituted by a broth or other ingredient. Cooking wine is always my go-to – and Holland House is definitely my favorite. I really like the variety and quality.
This post has been sponsored by Holland House. All opinions are my own.
Slow Cooker Beef Bourguignon
I wanted to convert this traditional oven baked meal into a slow cooker meal – because I am so so busy these days, and coming home to a delicious meal at the end of the day is always a win in my book. And honestly, the beef and veggies become so much more tender in the slow cooker than they do in the oven. I’ve also included instructions on how to make this meal in your pressure cooker, if you are a pressure cooker lover.
Make The Meal Complete
When Anna served us her beef bourguignon many years ago, she served it on steamed white rice, which I loved – but feel free to serve on the carb of your choice. Try toasted bread, like I’ve done here, mashed potatoes, or like Anna did – steamed rice. Whichever option you choose, you are going to be blown away and how gourmet this dish tastes. The flavors are so deep and developed that you may as well call yourself Julia Child.
I’ve linked to some of the products I used to create this recipe. Having the right tools in the kitchen really does make all the difference. I hope you’ll try out this classic recipe!
- 4 slices bacon
- 1/2 pound lean sirloin or stew beef cut into 1 inch cubes
- 3 cloves garlic minced
- 1 onion diced
- 2 carrots diced
- 1 cup mushrooms sliced
- 1/4 cup butter
- 1/4 cup flour
- 2 cups beef consume or beef broth
- 1 cup Holland House Red Cooking Wine
- 1 tablespoon tomato paste
- 1 teaspoon ground thyme
- 1 bay leaf
- 1 tablespoon fresh parsley chopped plus more for garnish
- Serve with toasted bread steamed rice, or mashed potatoes
In a large skillet, fry bacon over medium heat. Drain and dice.
In bacon grease, sear beef over medium heat. Set aside.
Drain all grease from pan except for 2 tablespoons.
Cook onions over medium until translucent. Add garlic and carrot and cook until fragrant.
Add bacon, beef, onions & carrots, and mushrooms to a 5 or 6qt slow cooker.
Wipe grease from pan. Add butter and melt.
Add flour and whisk to make a roux.
Add beef consume and Holland House Red Cooking Wine. Whisk until thickened and bubbly.
Add thyme, bay leaf, and parsley. Stir to combine.
Pour gravy over ingredients in slow cooker.
Set to low and cook for 8 hours.
Serve over steamed rice, mashed potatoes, or toasted bread.
FOR PRESSURE COOKER: 1. In a large skillet, fry bacon over medium heat. Drain and dice. 2. In bacon grease, sear beef over medium heat. Set aside. 3. Drain all grease from pan except for 2 tablespoons. 4. Cook onions over medium until translucent. Add garlic and carrot and cook until fragrant. Remove from heat. 5. Wipe grease from pan. Add butter and melt. 6. Add flour and whisk to make a roux. 7. Add beef consume and Holland House Red Cooking Wine. Whisk until thickened and bubbly. 8. Add thyme, bay leaf, and parsley. Stir to combine. 9. Add bacon and beef to a 6qt pressure cooker. Pour gravy over top. Set to stew setting and cook for 20 minutes, using a natural release. 10. Add carrots, onions, and mushrooms to pressure cooker. 11. On manual, set to 4 minutes on high pressure. Use a quick release. 12. Serve over steamed rice, mashed potatoes, or toasted bread.