Name: Slow-Cooker Beef Bourguignon
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 8 oz. thick-cut bacon, sliced into 1/2" pieces -; 2 lb. beef chuck, cut into 1 1/2" cubes -; Kosher salt -; Black pepper -; 1 bottle dry red wine, such as cote du rhone or pinot noir -; 4 carrots, cut into 1" pieces -; 1 lb. cipollini onions -; 2 garlic, minced -; 1 tsp. chopped fresh thyme -; 2 tbsp. tomato paste -; 1 bay leaf -; 2 c. beef broth -; 10 oz. cremini mushrooms, sliced into 1/4" pieces -; 2 tbsp. butter -; 2 tbsp. all-purpose flour -; 1/2 c. chopped fresh parsley -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Beef Bourguignon

1. 8 oz. thick-cut bacon, sliced into 1/2" pieces -

2. 2 lb. beef chuck, cut into 1 1/2" cubes -

3. Kosher salt -

4. Black pepper -

5. 1 bottle dry red wine, such as cote du rhone or pinot noir -

6. 4 carrots, cut into 1" pieces -

7. 1 lb. cipollini onions -

8. 2 garlic, minced -

9. 1 tsp. chopped fresh thyme -

10. 2 tbsp. tomato paste -

11. 1 bay leaf -

12. 2 c. beef broth -

13. 10 oz. cremini mushrooms, sliced into 1/4" pieces -

14. 2 tbsp. butter -

15. 2 tbsp. all-purpose flour -

16. 1/2 c. chopped fresh parsley -

How to cook deliciously - Slow-Cooker Beef Bourguignon

1. Stage

In a large sauté pan over medium-high heat, brown bacon until crisp and fat has rendered. Transfer bacon to a paper towel lined plate and reserving bacon fat and adding 1 tablespoon to the pan. Using a paper towel, pat the beef dry and season with 1 tablespoon salt and 1 teaspoon pepper. Sear meat in batches until golden brown, about 2 to 3 minutes per side. Add additional bacon fat as needed while searing meat. Transfer beef to the slow cooker. After last batch, deglaze the pan with wine using a wooden spoon to scrape up all the crispy bits from the pan. Pour the wine mixture into the slow cooker.

2. Stage

Add 1 tablespoon bacon fat to the pan and sauté carrots, onions, garlic and thyme. Season with 1 teaspoon salt and cook for 5 minutes until edges are browned. Transfer vegetables to the slow cooker along with tomato paste, bay leaf and 1 1/2 cups of beef broth. Cook for 8 hours on low in slow cooker.

3. Stage

Meanwhile using the same sauté pan, heat 1 tablespoon bacon fat and saute mushrooms until brown, about 3 minutes. Remove and set aside in a small bowl. Melt butter and whisk in flour until cooked through, about 3 minutes. Whisk in broth to deglaze pan and add to mushroom bowl.

4. Stage

After 8 hours, add bacon and mushroom mixture to the slow cooker and stir well. Heat through for 15 minutes until slightly thickened. Remove bay leaf and garnish with parsley. Serve immediately.