Slow Cooker Beef Bourguignon (Print Version)
# Ingredients:
01 -
2 lbs beef chuck, cut into 1-inch cubes
02 -
1 cup red wine (Burgundy or Pinot Noir)
03 -
2 cups beef broth
04 -
1 medium onion, chopped
05 -
4 cloves garlic, minced
06 -
2 cups carrots, sliced
07 -
2 cups mushrooms, quartered
08 -
2 tbsp tomato paste
09 -
1 tsp dried thyme
10 -
1 bay leaf
11 -
Salt and pepper, to taste
12 -
2 tbsp olive oil
13 -
Fresh parsley, for garnish
# Instructions:
01 -
In a large skillet, heat olive oil over medium-high heat. Brown the beef cubes on all sides, then transfer to the slow cooker.
02 -
In the same skillet, add onions and garlic, sautéing until softened. Add to the slow cooker.
03 -
Add carrots, mushrooms, red wine, beef broth, tomato paste, thyme, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
04 -
Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender.
05 -
Remove the bay leaf before serving. Garnish with fresh parsley and serve with crusty bread or over mashed potatoes.