Marysville Cook Turns Beef Bourguignon Into Slow Cooker Dish

Roy Mosby, a resident of Marysville and creator of the YouTube channel Broke Gourmet, published a Halloween-themed recipe on October 29. The post details his method for preparing Beef Bourguignon in a slow cooker. He describes the dish as a beef stew with French influences, noting that it requires patience but not professional equipment.

The recipe calls for 2 to 2.5 pounds of beef chuck roast cut into 2-inch pieces. Mosby lists four slices of chopped bacon, one medium yellow onion, and three to four cloves of garlic as base ingredients. The sauce uses two tablespoons of tomato paste, two tablespoons of all-purpose flour, and between 1.5 and 2 cups of dry red wine. He adds half a teaspoon of dried thyme, one to two bay leaves, and half a cup of beef broth.

Mosby begins by browning the bacon in a hot skillet before transferring it to the slow cooker. He sears the beef in batches to create color on multiple sides. In the same pan, he cooks diced onion for four to five minutes and adds garlic for 30 to 60 seconds. He stirs in tomato paste and flour, then pours in the wine and beef broth. The mixture simmers for three to five minutes before joining the beef and bacon in the slow cooker.

The slow cooker runs on low for six to eight hours. Mosby adds large chunks of two to three carrots after 2.5 to 3 hours. He holds off on the mushrooms and pearl onions until the end. He sautés the eight ounces of halved mushrooms and eight ounces of pearl onions separately until browned and tender. He folds these vegetables into the slow cooker during the last 10 to 30 minutes to heat them through.

Mosby serves the dish over creamy mashed potatoes. He notes that the sauce is rich enough to soak into the potatoes. The recipe serves approximately three to four people. He advises removing the bay leaves before serving and adjusting salt and pepper to taste. If the sauce is too thin, he recommends reducing the liquid in a saucepan before returning it to the pot.

The cook's note states that timing varies based on the size of beef pieces and the specific appliance. Mosby says the beef is ready when it yields easily to a fork, rather than when a set time has passed. He emphasizes that the dish requires good ingredients and the willingness to wait for the meat to become tender.