Crockpot Beef Bourguignon Ii

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Crockpot Beef Bourguignon Ii 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 Ii, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 lb. bacon, cooked, reserve grease
• 3 lbs. beef, cubed
• 1 bottle red wine
• 1 lb. onion, chopped
• 1 lb. celery
• 1 lb. carrots, chopped
• 2 cloves garlic, chopped
• Chopped shallots (optional)
• 1 bay leaf
• Salt & pepper
• Flour

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

Slowly cook bacon in large baking pan; remove

Step 2: Technique & Execution

Dredge beef cubes in flour, brown in bacon fat

Step 3: Technique & Execution

Transfer meat from skillet to heated platter

Step 4: Technique & Execution

Saute vegetable and garlic in bacon fat; remove

Step 5: Technique & Execution

Drain fat from pan

Step 6: Technique & Execution

Gently combine beef, vegetables, bacon and half the wine