More About Slow-Cooked Boeuf Bourguignon
8 ounces thick-cut bacon (5 to 6 slices), diced
2 1/2 to 3 pounds beef chuck roast, round roast, or other similar cut, cut into 1-inch cubes
1 1/2 teaspoons kosher salt, plus more for the meat
Freshly ground black pepper
2 cups red wine, divided
2 medium yellow onions, thinly sliced
3 medium carrots, diced
3 medium celery stalks, diced
2 cloves garlic, minced
1 tablespoon tomato paste
3 to 4 fresh thyme sprigs
1 bay leaf
1 cup low-sodium chicken or beef broth, plus more as needed
1-pound white button mushrooms, sliced
Chopped fresh parsley leaves
Cooked pasta, potatoes, or crusty baguette
Place the bacon in a large skillet over medium-high heat and cook until the fat is rendered and the bacon is golden-brown and crisp. Meanwhile, pat the beef cubes dry with paper towels and season them all over with salt and pepper. When the bacon is ready, transfer with a slotted spoon to a paper towel-lined plate to drain. Pour off all but 1 tablespoon of bacon fat from the pan into a heatproof bowl and set aside.
Return the skillet to medium-high heat until the bacon fat is shimmering. Add a single layer of beef and sear until browned on a few sides, 2 to 3 minutes per side. Transfer the beef to a 4-quart or larger slow cooker or a large bowl. Add 1/4 cup of the wine to the skillet and bring to a simmer, scraping the browned bits from the bottom of the pan with a wooden spoon. Pour the wine over the seared meat.
Add 1 tablespoon of the reserved bacon grease to the pan. Repeat with another batch of beef, then deglaze with another 1/4 cup of wine, and continue until all the beef is seared.
When all the meat is seared, add 1 tablespoon of the bacon grease to the pan and reduce the heat to medium. Add the onions and 1/4 teaspoon of the salt. Cook, stirring occasionally, until softened and browned, 6 to 8 minutes. Add the carrots and celery, and cook until softened, about 4 minutes. Add the garlic and tomato paste and cook for 1 minute more. Transfer the vegetable mixture to the slow cooker or bowl with the meat.
Wipe the pan clean with a paper towel. Heat 1 tablespoon of the bacon grease over medium heat (if no more bacon grease remains, substitute with vegetable oil). Add the mushrooms and 1/4 teaspoon of the salt. Cook, stirring occasionally, until they have released all their liquid, the liquid has evaporated, and the mushrooms are golden brown, 8 to 10 minutes. Transfer the mushrooms to a clean bowl and set aside — keep the mushrooms separate from the meat and onion mixture for now.
Method #1: Slow-Cooker Stir the beef cubes, sautéed vegetables, 1 teaspoon of the salt, thyme, and bay leaf together in the slow cooker. Pour the broth and any remaining wine over the beef and vegetables — the liquid should come about 3/4 of the way to the surface of the ingredients. Cover and cook on the LOW setting until the beef is fork tender, 6 to 8 hours.
Method #2: Oven Arrange a rack in the middle of the oven and heat to 300°F. Stir the beef cubes, sautéed vegetables, 1 teaspoon of the salt, thyme, and bay leaf together in a Dutch oven or other ovenproof 6-quart pot with a lid. Pour the broth and any remaining wine over the beef and vegetables — the liquid should come about 3/4 of the way to the surface of the ingredients — the liquid should not quite cover the beef and vegetables; the ingredients should still be poking from the surface of the liquid. Add additional broth as needed. Cover and place in the oven for 2 hours. After this, check the meat every 15 minutes. The dish is done when the beef is fork tender.
Both methods: Once the beef is ready is cooked, stir in the reserved bacon and mushrooms. Continue to cook in the slow cooker on HIGH, or simmer in the Dutch oven over medium heat until the mushrooms are warmed through, about 10 minutes. Serve in bowls over noodles or with crusty bread on the side. Sprinkle with parsley before serving.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.