This Beef Bourguignon slow cooker recipe is the ultimate comfort made easier!
Course dinner
Cuisine American, French
Keyword beef stew, slow cooker
Prep Time 10 minutesminutes
Cook Time 5 hourshours
Servings 6servings
Calories 525kcal
Ingredients
2tspOlive Oil
2.5lbsRaw Stew Meat or Chuck Steaktrimmed & cubed
3strips Raw Bacondiced
¼cupFlour
1 ½cupsDry Red Wine
½tspSalt
½tspBlack Pepper
3tbspTomato Paste
1Small Oniondiced
4ClovesGarlicminced
1cupBaby Carrots
1cupSmall Baby Potatoeswhole or halved
1cupMushroomshalved
3Springs Fresh Thyme
2Bay Leaves
2cupsBeef Stock
Instructions
To a large raised edge skillet, sear the beef and bacon in olive oil until meat has nice caramelized edges.
To the pan sprinkle flour evenly among the pan and stir for 30 seconds, so the flour has a chance to absorb the liquid and create a slurry.
Add dry red wine to the pan stirring vigorously to scrape the bits from the bottom of the pan.
In a large crock pot, with or without a crockpot liner, dump the red wine meat mixture in.
Top the mixture with rest of the ingredients into the crock pot.
Give the contents a gentle stir, secure the lid and cook on high for 5.5 hours or low for 7.5 hours.
When done stir once again then garnish with fresh parsley as desired and serve butter noodles or mashed potatoes.
Notes
Can be kept in an air tight container, in the fridge, up to 4 days.
May be stored, cooked and frozen in zip tight bags and reheated in crock pot for 2 hours on high and 4 hours on low.
May be reheated stove top over medium high heat in a pot.