savoury delights

beef & wine … more wine!

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I read about Boeuf Bourguignon in Julia Child’s cooking bible (in my cookbooks) & started thinking how to do it – a modest version of course.

Instead of a dutch oven I decided to do it in my slow cooker meaning that I prepare the ingredients, put everything in my slow cooker & start the high temp program. Afterwards the slow cooker will sit in a corner on my kitchen counter daydreaming … no need for any stirring every 30 min, adding this or that after an hour or 2 or so: you are free to do whatever is fine during the day.

Gradually a yummy flavour spreads all over the place … Finally you get a pot filled w/ tender meat, soft vegetables & lots of delicious liquid!

When there is a lazy evening & you find yourself & your better half sitting comfortably – maybe on your terrace or in front of TV – a bowl of beef in wine accompanied by fresh crunchy baguette may be the perfect dinner solution.

So: what do we need?

Basically, it’s:

  • beef (lean beef for roasting/stewing)
  • a big onion
  • some bacon
  • some carrots
  • some mushrooms

and for the flavour:

  • thyme (dried is fine!)
  • bay leaves
  • ground sweet paprika
  • tomato purée (… some sugar added!)
  • fresh garlic

and then – of course:

  • beef fond
  • red wine.

We started w/ chopping the vegetables & the bacon. Also the beef ended up in nice pieces. We now fry both one after the other in the same pan – each for about 5 min until nicely brown.

Then we load the slow cooker:

  • w/ the fried onion& bacon
  • w/ the vegetables
  • w/ fried beef.

We mix the tomato purée w/ the herbs & spices & into the slow cooker it goes!

After adding beef fond & red wine we are ready to start the slow cooker.

It’s a slow cooker session at high temperature for about 5 h (minimum!). After about 2 h a delicious tantalizing flavour will fill your kitchen & your rooms …

The beef will get very, very tender. The wine is all over the dish & cannot be ignored. (Don’t forget to discard the bay leaves!)

Just fill the stew in a deep plate or bowl & grab some fresh baguette!


beef & wine… more wine!
Prep Time30 minutes
Cook Time5 hours
Servings: 4
  • about 750 g lean beef for roasting/stewing
  • 1 onion
  • 150 g bacon
  • 1-2 cloves of garlic
  • some oil for frying
  • 2 carrots
  • 100 g mushrooms
  • 2 cans tomato purée (140 g)
  • 1-2 tsp sugar
  • 400 ml beef fond
  • 400 ml red wine
  • 2-3 bay leaves
  • 1 tsp dried thyme
  • 1 tsp ground sweet paprika
  • salt & pepper
  • a slow cooker
how to:
  • Chop the onion & the bacon; start frying for about 5 min.
  • Optional: Add pressed garlic.
  • Add salt & pepper to taste.
  • Transfer everything in the slow cooker.
  • Cut the beef into pieces of about 3-4 cm & fry until slightly brown allover (in the same pan w/o cleaning).
  • Chop the carrots & the mushrooms & put into the slow cooker.
  • Add fried beef to the slow cooker.
  • Mix tomato purée w/ thyme & sweet paprika & sugar & pour into the slow cooker.
  • Pour the beef fond & the red wine in the slow cooker.
  • Add bay leaves.
  • Start the slow cooker on high temperature for at least 5 hours.
  • Discard bay leaves.
  • Add salt & pepper to taste.
  • Serve w/ roast potatoes, pasta, rice or just fresh baguette.
There will be a lot of delicious liquid – you may add some starch to thicken it if you like.
You may store the beef in your fridge for about 3-4 days.
You may freeze it; reheat in the microwave.