🍷 Dinner in Paris: Slow-Cooked Beef Bourguignon

Directions

1. Prep the beef: Season beef cubes generously with salt and pepper.

2. Brown the meat: Heat olive oil in a large skillet over medium-high heat. Brown beef in batches and transfer each batch to the slow cooker.

3. Cook the bacon: In the same skillet, cook chopped bacon until crispy. Transfer to the slow cooker.

4. Sauté vegetables: Add onion, carrots, and garlic to the skillet. Cook until onions are translucent, then stir in tomato paste.

5. Deglaze with wine: Pour in red wine, scraping up any browned bits. Bring to a simmer, then transfer the mixture to the slow cooker.

6. Add liquids & herbs: Stir in beef broth, Worcestershire sauce, thyme, and bay leaves. Cover and cook on low for 8 hours, until beef is tender.

7. Add mushrooms: About 30 minutes before serving, stir in the mushrooms.

8. Thicken the sauce: Mix flour with a little water to make a slurry and stir into the slow cooker. Cook an additional 30 minutes.

9. Finish & serve: Remove bay leaves, garnish with fresh parsley, and serve warm.

Tips & Variations

• Gluten-free: Use cornstarch or a gluten-free flour blend instead of all-purpose flour.

• Richer sauce: Stir in a tablespoon of butter at the end for extra creaminess.

• Extra flavor: Add a splash of balsamic vinegar or brandy for depth.

• Vegetarian option: Replace beef with hearty vegetables like eggplant or portobello mushrooms and swap in vegetable broth.