After having a delicious Beef Bourguinon in Louisville, I wanted to try adapting this savory beef stew and use my crockpot to make it. I set up all the ingredients within 20 minutes and left it to cook for over 8 hours on low.

I used the formal recipe for Beef Bourginion, but made some adjustments and omitted the bacon to be a little leaner, add celery  and I made my own vegetable stock to use instead of beef broth.

• 2 pounds of steak meat (such as round, chuck or cubed stew cut)
• Steak dry rub or salt/pepper/italian herbs
• 2 tablespoons of flour
• 1 tsp olive oil (if you don’t use bacon)
• 4-6 pieces of bacon, diced and cooked
• 1 medium yellow onion – large diced chunks
• 2 cups of cut carrots (or baby carrots)
• 3 large potatoes, skinned and cut into smaller pieces
• 2 cups of diced celery
• 2 cups of mushrooms, sliced in half
• 2 cups of Pinot Noir or Burgundy Wine
• 2 cups of beef broth (or vegetable stock)
• 1 small can of tomato puree -10 oz. (or tomato sauce)
• 2 tbsp of cornstarch or flour (if desired to thicken up the sauce)
• 2 tsp of butter (if desired to add creaminess to broth)

1. If you are using bacon, fry diced bacon in a frying pan until done. Remove from pan and drain.
2. Wash and pat dry beef cubes, add dry rub and toss in a bowl until coated. Add to pan with the olive oil (unless you use bacon grease) on medium heat, cook on  all sides until browned. Remove from pan and set aside.
3. Sprinkle seared beef cubes with flour on all sides and prepare for crockpot.
4. Turn on your crockpot to low and add the cut potatoes, onions, celery, carrots, potatoes, wine, beef broth or vegetable stock and can of tomato puree. Mix all ingredients with a large spoon and add beef and bacon to the crockpot
5. Cook for approximately 8-9 hours on Low Heat.
6. If you desire a thicker broth, you can add cornstarch or flour and raise the cook heat towards the end to High heat.