Slow Cooker Beef Bourguignon
Ingredients:
2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 cups red wine (preferably Burgundy)
2 cups beef broth
1 tablespoon tomato paste
2 teaspoons fresh thyme, chopped
1 bay leaf
1 pound baby potatoes, halved
1/2 pound pearl onions, peeled
1/2 pound mushrooms, sliced
Salt and pepper to taste
2 tablespoons butter
Directions:
Heat the olive oil in a large skillet over medium heat. Add the beef cubes and brown on all sides. Transfer the beef to a slow cooker.
In the same skillet, sauté the onions and garlic for 2-3 minutes until fragrant. Add the carrots and cook for another 5 minutes. Add the tomato paste, stirring to combine.
Pour the red wine into the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
Add the wine mixture, beef broth, thyme, and bay leaf to the slow cooker. Season with salt and pepper. Stir to combine.
Cover and cook on low for 7-8 hours or high for 4 hours.
About 30 minutes before serving, add the baby potatoes, pearl onions, and mushrooms to the slow cooker. Continue cooking until the vegetables are tender.
Once the cooking time is complete, remove the bay leaf, then stir in butter until melted and the sauce is glossy. Serve hot.
Prep Time: 15 minutes | Cooking Time: 7-8 hours on low or 4 hours on high | Total Time: 7.5-8.5 hours | Kcal: 350 kcal | Servings: 6 servings