Slow-Cooker Beef Bourguignon
By Judy Kim
Yields:
4
Prep Time:
10 mins
Total Time:
8 hrs 35 mins
Jump to recipeImpress all your friends with this super-easy beef bourguignon recipe.
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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 cups beef broth
- 10 oz. cremini mushrooms, sliced into 1/4" pieces
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1/2 cup chopped fresh parsley
Directions
- Step 1In 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.
- Step 2Add 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.
- Step 3Meanwhile 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.
- Step 4After 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.
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