Name: Slow-Cooker Spring Beef Bourguignon
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 4 lb. beef chuck roast, cut into chunks -; 3 tbsp. extra-virgin olive oil -; 1 c. red wine -; 1 c. beef broth -; 2 c. sliced baby bella mushrooms -; 2 large carrots, sliced into rounds -; 1 large onion, diced -; 2 cloves garlic, chopped -; 3 sprigs fresh thyme -; 3 sprigs fresh rosemary -; 1 bunch asparagus, trimmed and quartered -; Chopped fresh parsley, for serving -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Spring Beef Bourguignon

1. 4 lb. beef chuck roast, cut into chunks -

2. 3 tbsp. extra-virgin olive oil -

3. 1 c. red wine -

4. 1 c. beef broth -

5. 2 c. sliced baby bella mushrooms -

6. 2 large carrots, sliced into rounds -

7. 1 large onion, diced -

8. 2 cloves garlic, chopped -

9. 3 sprigs fresh thyme -

10. 3 sprigs fresh rosemary -

11. 1 bunch asparagus, trimmed and quartered -

12. Chopped fresh parsley, for serving -

How to cook deliciously - Slow-Cooker Spring Beef Bourguignon

1. Stage

Heat a large skillet over medium-high heat. While it heats, toss beef with oil. Sear beef in batches, 3 minutes per side. Between each batch, deglaze pan with some red wine, scraping up any bits with a wooden spoon. Pour mixture into slow-cooker along with seared beef as it's done.

2. Stage

To slow-cooker, add beef broth, mushrooms, carrots, onion, garlic, thyme, rosemary and remaining red wine. Cook on high 6 to 7 hours, until beef is easily shreddable. Thirty minutes before serving, remove herbs and add asparagus; cook until just tender.

3. Stage

Garnish with parsley and serve.