Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Weeknight Beef Bourguignon




  • 4 pieces bacon
  • 2 1/2 pounds stew beef cut into cubes
  • 2 cups red wine
  • 1 tablespoon olive oil or reserved bacon grease
  • 1 onion
  • 4 carrots
  • 4 ribs celery
  • 1 teaspoon salt
  • 1/2 teaspoon thyme dried, or 2 – 3 sprigs fresh thyme with the woodsy stem removed
  • 2 1/2 cups chicken broth or beef, or vegetable


  1. In your largest skillet, cook the bacon on medium heat until brown and crispy. Drain on paper towels and remove all but about 1 tablespoon of the bacon grease from the pan. Crumble the cooked bacon into the bottom of your slow cooker.
  2. Sear the cubed beef for a few minutes on medium high until golden brown on the top and bottom. Add to the slow cooker on top of the bacon.
  3. Deglaze the pan by adding the wine and turning up the heat to high while scrapping the brown bits off the bottom of the pan. Cook for a few minutes until reduced by half, then pour into the slow cooker.
  4. Add a tablespoon of olive oil (or bacon grease if you have extra) to the pan and cook the veggies on medium heat for 2 – 3 minutes while stirring occasionally. Add the veggies to the slow cooker along with the seasonings and broth and cook on low for 6 to 8 hours. Serve over whole-grain noodles and enjoy. —>For a real treat, make gravy with the liquid when it’s done cooking.




I am not a big fan of thyme so I substituted with oregano.