A simplified yet flavorful take on the classic Boeuf Bourguignon, perfect for a cozy dinner.
Heat a bit of oil in a large saucepan over medium heat and brown the beef in batches. Transfer to the slow cooker.
Browning the beef in batches prevents overcrowding and ensures even caramelization.
In the same pan, sauté the pearl onions until golden. Set aside.
Use a wooden spoon to stir the onions gently to avoid breaking them.
Add flour to the pan and stir to create a roux. Gradually add a portion of the wine, stirring constantly, until thickened.
Adding the wine slowly prevents lumps in the roux.
Pour the roux over the beef in the slow cooker. Add the remaining wine, garlic, bay leaves, thyme, and carrots.
Ensure the liquid covers the beef for even cooking.
Cook on low for 6 hours. Add the sautéed onions and mushrooms, then cook for an additional hour.
Stir occasionally to ensure even cooking and flavor distribution.
Before serving, remove the bay leaves and sprinkle with fresh parsley.
Chopping the parsley finely enhances its flavor and presentation.
