Creamy Crockpot Orzo Boeuf Bourguignon

This recipe is as easy and fancy as it gets! Speedy, low-chop prep time and a set it and forget it cook time, what more could you need? We’re leveling up (or sacrileging) the classic French dish of bœuf bourguignon which includes bacon, red wine, aromatics but add cream and orzo during the last 30 minutes in the crockpot. It’s such a comforting dish and I’m excited to be sharing it with you!

Ingrédients

• 6-8 whole pearl onions, soaked in hot water for 5 minutes to make peeling easier.

• 1 lb stewing beef

• 1 tbsp canola oil

• 6 oz mushrooms (crimini and/or chanterelles)

• 4 strips of bacon, very finely chopped.

• 3 cloves of garlic, peeled

• 6-8 sprigs of thyme (2 tsp)

• 2 tsp oregano

• 1 tsp rosemary

• 1 tsp black pepper

• 1 tsp salt + more to taste

• 1 pack reduced sodium beef gravy

• 1L reduced sodium beef stock

• 4 oz red wine

• 1 cup whipping cream

• 1.5 cups dry orzo

Prep Time: 25 minutes

Cook Time: 3 hours

Serves: 4

Instructions

In a bowl, combine your beef and half of the pack of gravy mix, toss to coat.

Heat a cast iron pan to medium-high.

Add 1 tbsp of canola oil, peeled onions and beef mixture to the hot pan to brown them. This will take 5 minutes on one side, flip, add the mushrooms and bacon. Continue cooking for 5-7 minutes. Stir a few times halfway through.

Add your herbs and peeled garlic cloves, whole.

Add your red wine to deglaze your pan and let it cook down for 3 minutes.

Turn off your heat. Add the contents of your pan to your crockpot.

Note: you can skip this cook-in-the-pan step and simply add your raw ingredients to your crockpot but best practice is important for maximum flavour.

Add your beef stock.

Set on high for 1.5 hours.

Once that time has elapsed, add the rest of your packaged gravy, cream and orzo. Stir to combine.

Set on high for 30 minutes to finish cooking.

Once ready, add salt to taste and serve.

Bonne Bouffe!