SLOW COOKER BEEF BOURGUIGNON
Tender pieces of beef stewed in a red wine sauce make Slow Cooker Beef Bourguignon an amazing family dinner.
- 4 cups beef broth
- 1 teaspoon Kosher salt divided
- 1 pound crimini mushrooms cut in half
- 3 lbs chuck roast
- 3 garlic cloves minced
- 4-5 stalks fresh thyme
- 1 bay leaf
- 1 cup red wine
- 3 tablespoons tomato paste
- 3 carrots peeled and cut into 1" chunks
- 2 tablespoons butter unsalted
- 2 tablespoons flour
- 6 slices bacon
- 1/2 teaspoon coarse ground black pepper
- 1/2 pound white pearl onions peeled
First, Preheat an aluminum slow cooker insert or cast iron skillet on high heat.
Then, Cook the bacon until crisp, then remove.
Season the beef with half the salt and the pepper.
Add to the skillet and brown on each side for 4-6 minutes or until deeply browned on each side.
Remove the beef from the pan and add in the mushrooms and lower the heat to medium-high.
Cook the mushrooms for 3 minutes, stir then cook another 3 minutes.
Into the slow cooker add the mushrooms, carrots, half the bacon, broth*, second half of the salt, tomato paste, garlic, thyme, bay leaf, pearl onions, and red wine.
the beef into 2 inch chunks and add it to the slow cooker.
Stir all the ingredients until well mixed and cook on low for 7 hours.
In a small bowl mix the butter and flour and add it to the slow cooker and stir.
Cook an additional hour or until thickened. Happy Cooking Time.