Maple-Bourbon Glazed Ham (An Easy Holiday Showstopper!)
A classic recipe for Beef Bourguignon, a traditional French stew, adapted for the slow cooker for an easy, comforting meal. This dish features tender, boneless chuck roast slow-braised for hours in a rich sauce made from red wine, chicken broth, and tomato paste. The stew is loaded with savory flavors from bacon, sautéed mushrooms, carrots, garlic, and pearl onions, and is finished with a sprinkle of the crispy bacon.
- Prep Time: 30 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 9 hours
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking, Braising, Searing
- Cuisine: French
Ingredients
- 6 bacon slices, cut into 1/2-in. pieces
- 1 (3-lb.) boneless chuck roast, trimmed and cut into 1 1/2-in. cubes
- 2 tsp. kosher salt
- 1 1/2 tsp. black pepper
- 1 1/2 cups diagonally sliced carrots
- 1 (8-oz.) pkg. button mushrooms, quartered
- 3 garlic cloves, chopped
- 3 Tbsp. all-purpose flour
- 1 cup dry red wine
- 1 Tbsp. tomato paste
- 1 cup chicken broth
- 1 1/2 cups frozen pearl onions
- 4 thyme sprigs
- Fresh thyme leaves (optional, for garnish)
Instructions
- Cook the bacon in a large skillet over medium heat for 6 to 8 minutes, until crisp. Transfer the bacon to a paper towel-lined plate, reserving 1 1/2 tablespoons of hot drippings in the skillet. Crumble the bacon.
- Sprinkle the beef with salt and pepper.
- Add half of the beef to the skillet and increase the heat to medium-high. Cook, stirring, for 6 to 9 minutes, until browned on all sides. Transfer the beef to a 5-quart slow cooker. Repeat with the remaining beef.
- Add the carrots and mushrooms to the skillet; cook, stirring occasionally, for 4 to 5 minutes, until lightly browned. Stir in the garlic and cook for 30 seconds.
- Stir in the flour and cook, stirring constantly, for 1 minute.
- Add the red wine and tomato paste; cook, stirring constantly, for 2 minutes.
- Stir in the chicken broth, and bring the mixture to a boil, stirring constantly.
- Transfer the vegetable and sauce mixture to the slow cooker. Add the pearl onions and thyme sprigs.
- Cover the slow cooker and cook on LOW for about 8 hours, until the beef is very tender.
- Discard the thyme sprigs. Skim any excess fat from the top of the stew.
- Divide the beef mixture evenly among 6 bowls; sprinkle with the crumbled bacon and, if desired, fresh thyme leaves. Serve warm.
Notes
- This is a slow-cooker version of the classic French stew, making it largely hands-off for the long cooking time.
- Searing the beef in batches and building the sauce in the same skillet used for the bacon are key steps for developing deep, rich flavors.
- The crispy bacon is reserved and used as a garnish at the end, providing a nice textural contrast to the tender stew.
- This dish is a perfect, hearty meal for a cold day or a special occasion.
Find it online: https://www.eatswithsoul.com/maple-bourbon-glazed-ham/