Boeuf bourguignon is a traditional French peasant dish, but it seems quite luxurious to me, in both flavor and nutrients. On top of this, it is surprisingly easy and relatively inexpensive to make (if you don’t count the dry red wine). And, like many good things, it takes some time to prepare and cook.
I’m lucky enough to have a friend who is not only French, but also loves to cook and share her recipes. Armelle was kind enough to share her version of boeuf bourguignon. Thanks, Armelle!
Traditionally this dish is made in one pot, and cooks for about 6 to 8 hours. Armelle has managed to get this down to 3 to 4 hours, with no loss of quality – and possibly even richer flavors by roasting the vegetables.
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The simmering at the end – covered or uncovered? I have been covering but it comes out a little ‘watery’ so wondering if maybe should be uncovered. Thanks!
Hi Marianne! Yes, uncover if it’s watery 🙂
Made this last night and it was outstanding. Your recipes never disappoint. I’ll be making this again
Thank you! I just updated this recipe to fit the new recipe layout too. 🙂
Is there any way to substitute all the wine for broth? Would it make a large difference?
I think you’ll be fine. You can sub red wine vinegar, about a tablespoon or so, and/or additional broth.
Hi Dana – yes, a slow-cooker will definitely work. I’m just gone a lot of the day right now, and uneasy about leaving the slow-cooker going for such a long time. Go for it!
can you do this in a slow cooker for 6-8 hours???