Slow Cooker Beef Bourguignon brings together tender beef, red wine, mushrooms, carrots, and smoky bacon. A rich rustic and hearty French stew.
Ingredients
2 lb beef chuck cubed
½ teaspoon each salt and pepper
2 tablespoons butter
¾ cup bacon lardons or streaky bacon cut into cubes
2 cups red wine
3 tablespoons plain flour
2 cups mushrooms halved or quartered if large
3 carrots cut into chunks
12 pearl onions peeled
2 cups beef broth
2 tablespoons tomato paste
3 cloves garlic minced
2 thyme sprigs
2 bay leaf
Instructions
Sprinkle the beef cubes with salt and pepper and set aside.
Chop the carrots and mushrooms, and peel the pear onions.
Heat the butter in a large skillet over a medium/high heat, then add the bacon lardons and cook for about 5 minutes or until cooked and getting crispy. Add the lardons to the slow cooker, but leave the fat in the skillet.
Add the beef to the skillet with the bacon fat, but don’t overcrowd the pan (cook in batches if necessary), and sear for 4 minutes on each side until browned. Transfer to the slow cooker.
Add the red wine to the skillet, and let it bubble and reduce slightly. Whisk in the flour for a minute. Pour into the slow cooker.
Stir the mushrooms, carrots, onions, beef broth, tomato paste, garlic, into the slow cooker. Add the thyme sprigs and bay leaves.
Cook on LOW for 8-9 hours or HIGH for 4-5 hours, until tender.
Tip: Remove the lid for the last 30 minutes if you want sauce to thicken more.