Slow Cooker Beef Bourguignon with Candied Shallots Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface. Take the beef out of the refrigerator approximately 20 minutes before you begin to take the chill off, but do not leave it out longer than 30 minutes for food safety.

Have your measuring tools ready to ensure accuracy with the wine and stock powder. If your shallots are very large, you may halve them, but keeping them whole provides a better texture and visual presentation in the finished dish.

Instructions

Assembly of Ingredients

1. 1Prepare the Slow Cooker Base
   Place the cubed beef into the bottom of the slow cooker insert. Distribute the whole peeled shallots evenly over the meat to ensure they cook down into the sauce.
   Look for The beef is at the bottom and shallots are spread over the top.
   Tip Ensure the shallots are fully peeled to maintain a smooth texture in the final sauce.

At this stage, the slow cooker contains the raw beef and shallots, which are ready to be seasoned. The beef should be distributed in a single layer as much as possible to ensure even contact with the heat source. Check that the shallots are spread out so they are not clumped together, which will help them cook evenly. The ingredients should look clean and organized in the base of the insert, with no pieces of meat overlapping significantly or piled too high in the center.

Seasoning and Liquid Integration

2. 2Season and Add Liquid
   Sprinkle the veal stock powder over the beef and shallots. Pour the red wine carefully over the ingredients, ensuring the powder is mostly incorporated into the liquid.
   Look for The liquid covers the beef and shallots partially.
   Tip Whisking the powder into the wine before pouring can help achieve a more uniform sauce consistency.

The veal stock powder and red wine have been added, creating the foundation for the sauce. The liquid should partially submerge the beef and shallots, but it does not need to cover them completely. You should see the wine beginning to pick up the color of the veal stock powder. Ensure there are no large pockets of dry powder remaining on the surface of the meat or shallots before you proceed to close the lid, as this helps in creating a consistent flavor.

Slow Cooking to Perfection

3. 3Slow Cook and Finish
   Cover the slow cooker and cook on low for 8 hours. Once the time is up, ensure the beef has reached an internal temperature of 145°F (63°C) and allow it to rest for 5 minutes before serving.
   Look for The sauce is thickened and the beef is tender when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thin, remove the lid for the final 30 minutes of cooking to reduce.

After the full cooking time, the kitchen should be filled with the rich aroma of the stew. The beef should be visibly tender and darker in color, having absorbed the wine and stock. The shallots will appear soft and slightly translucent, having taken on the deep hue of the sauce.

The liquid will have transformed into a rich, savory gravy. Before serving, verify the internal temperature of the beef and ensure the sauce has reached your desired consistency, adjusting if necessary.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the shallots from softening correctly and lead to uneven cooking of the beef. Avoid lifting the lid during the cooking process, as this releases heat and steam, significantly increasing the total cooking time required.

Additionally, do not use an overly sweet wine, as the reduction process will concentrate the sugars, potentially making the sauce cloying. Finally, ensure you do not skip the resting time, as this is crucial for the texture of the meat.

How to tell it’s done

The beef is done when it is fork-tender and pulls apart easily with minimal pressure. Using a digital meat thermometer, ensure the thickest pieces of beef have reached an internal temperature of at least 145°F (63°C).

The sauce should be glossy and slightly thickened, coating the back of a spoon. If the meat still feels tough or resistive when pierced, continue cooking for another 30 minutes and re-check. Always allow the meat to rest for at least 5 minutes before serving to ensure the juices redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest