My Easy Beef Bourguignon

Most people hear the name ‘Boeuf Bourguignon’ and they get nervous, but it’s actually one of the easiest stew’s you can make. You don’t have to be exact with all the measurements and if you have some leftover wine, you don’t need to buy a new bottle. All you do is throw a bunch of ingredients into a slow-cooker and it turns into a delicious masterpiece!

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I love to serve this dish over mashed potatoes and I make a special rosemary honey butter to go on some dinner rolls or if I really want to get fancy I will add to my creamy mashed potatoes. This will make everyone very happy. So here’s the Amy way on mastering this amazing French stew.

Amy’s Beef Bourguignon

  • 1 lb stew meat
  • baby carrots (1 cup or so)
  • 1/2 cup pearl onions  (fresh or frozen)
  • carton of mushrooms (sliced)
  • wine (1 cup)
  • 16 oz or 1/2 carton of beef broth or any other broth you have on hand
  • butter
  • 2 cloves of garlic chopped
  • fresh rosemary (2 Tablespoons chopped)
  • flour

Rosemary Honey Butter

  • 1/4 teaspoon finely chopped rosemary
  • 2 teaspoons of honey
  • 1/2 cup salted butter

The hardest part of this stew is cooking the beef in a pan. I think we can do this. First off, set your slow cooker to high heat.  While that is warming up I like to chop my stew meat or beef chuck even smaller than how they cut it. This will keep people from chewing on meat for hours like I did as a kid and it will stretch your dollar. I love small bites of everything, plus it speeds up the cook time. You want this meat to literally just fall a part the minute you touch it. My mother never seemed to get that part right.

Next, you season the meat with salt & pepper and lightly dredge in flour. That means just place the cubes in flour and shake off any extra. In a fry pan, heat up 1/2 olive oil & half butter (about 2 tablespoons).  Once this is hot and bubbly add in the meat in an even layer and let them cook on each side creating a nice brown crust.

Back to the  slow-cooker – add in the remaining ingredients (except for the garlic) and a couple teaspoons of salt. For the pearl onions, I actually just found some fresh red onion pearls so I gave them a try instead of the frozen. They are a little tedious, but the flavor will pay off in the end.

Place the lid over top. As the meat is finishing up toss in the chopped garlic, saute for 30 seconds and then add everything to the slow-cooker.

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To finish off the stew I add in a tablespoon of butter. Leave alone for about 4-5 hours or until meat is falling apart and juices have cooked down. On low for 7-8 hours. Season with salt to taste.

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2 Hours in…

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4.5 hours later…

For the rosemary honey butter, let butter soften & stir ingredients together.

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Spread onto your favorite rolls or into your mash and serve with the stew.

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I SO wish you could smell my kitchen right now, because it smells like rosemary, wine, beef, onion…well, you will be so impressed with yourself. Enjoy your FANCY stew.

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Bon Appetite!

Love,

Miss Amy

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