Slow Cooker Beef Bourguignon

This slow cooker beef bourguignon is tender beef chunks, bacon, mushrooms, carrots and pearl onions, all simmered together in a rich red wine broth. A crock pot variation of the classic French dish which is easy to make, and always gets rave reviews.

Course Main

Cuisine French

Prep Time 20

Cook Time 8 20

Total Time 8 40

Servings

Calories 579kcal

Author Sara Welch

Ingredients

6 slices bacon coarsely chopped
3 pounds beef chuck roast cut into 1 1/2 inch pieces
salt and pepper to taste
1 cup red wine such as Pinot Noir, Merlot or Cabernet
3 cups beef broth
1/2 cup tomato sauce from an 8 ounce can
1/4 cup flour
1 tablespoon garlic minced
4 sprigs fresh thyme
1 bay leaf
4 carrots peeled and cut into 1 inch pieces
1 pound cremini mushrooms halved
1 cup pearl onions fresh or frozen
2 tablespoons parsley chopped

Instructions

Heat a large pot over medium high heat. Add the bacon and cook for 4-5 minutes or until crispy.
Remove the bacon from the pan. Add the beef in a single layer. You may need to work in batches.
Season the beef with salt and pepper.
Cook the beef for 3-4 minutes per side or until golden brown.
Remove the meat from the pan.
Add the red wine to the pan. Bring to a simmer and cook for 3 minutes or until it is reduced by half.
Pour the beef broth and tomato sauce into the pan and stir to combine.
Whisk in the flour until smooth.
Place the beef and bacon in a slow cooker. Add the garlic, thyme, bay leaf, carrots, mushrooms and pearl onions. Season the vegetables with salt and pepper to taste.
Pour the beef broth mixture into the slow cooker, then stir everything together.
Cover the slow cooker and cook on low for 8 hours or until the meat is tender.
Uncover the slow cooker. Sprinkle the parsley over the top of the stew, then serve.

Video

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