Slow-Cooker Spring Beef Bourguignon
Yields:
6
Prep Time:
25 mins
Total Time:
6 hrs 25 mins
Jump to recipeAdd some freshness to the beefy classic with this insanely delish slow-cooker dinner.
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Ingredients
- 4 lb.
beef chuck roast, cut into chunks
- 3 Tbsp.
extra-virgin olive oil
- 1 cup
red wine
- 1 cup
beef broth
- 2 cups
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
Directions
- Step 1Heat 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.
- Step 2To 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.
- Step 3Garnish with parsley and serve.
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