Crockpot Beef Bourguignon I

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Crockpot Beef Bourguignon I to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Crockpot Beef Bourguignon I, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 Cup Dry red wine
• 2 Tablespoons Olive oil
• 1 Large Onion -- sliced
• 1/2 Teaspoon Thyme
• 2 Tablespoons Parsley -- chopped
• 1 Bay leaf
• 1/4 Teaspoon Pepper
• 2 Pounds stewing beef, cut into 1 1/2-inch cubes
• 3 Slices Bacon (thick-cut is possible) -- diced
• 12 Small White onions
• 1/2 Pound Sliced mushrooms
• 2 Cloves Garlic -- minced
• 1 Teaspoon Salt

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine first seven ingredients, mix well, add beef

Step 2: Technique & Execution

Marinate at least 3 hours (overnight if refrigerated) Drain meat, reserving marinade

Step 3: Technique & Execution

In skillet, saute bacon and remove

Step 4: Technique & Execution

Brown meat in bacon fat

Step 5: Technique & Execution

Combine beef, bacon, vegetables and seasonings in slow cooker

Step 6: Technique & Execution

Pour over enough marinade to cover