Name: Slow-Cooked Beef Bourguignon
Prep time: PT25MIN
Cook time: PT6HR30MIN
Yield: 6 servings
Cuisine: Dinner
Ingredients: 2.5 lbs beef chuck roast, cut into 1.5-inch cubes; Salt and black pepper, to taste; 2 tbsp olive oil; 6 oz thick-cut bacon or pancetta, diced; 1 large yellow onion, chopped; 3 carrots, peeled and sliced into 1/2-inch rounds; 4 garlic cloves, minced; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 2 cups dry red wine (such as Pinot Noir or Burgundy); 2 cups beef broth (preferably low-sodium); 1 bay leaf; 3-4 sprigs fresh thyme; 8 oz cremini mushrooms, quartered; 10 oz pearl onions (fresh, peeled, or frozen and thawed); 1 tbsp unsalted butter; Fresh parsley, chopped (for garnish)

Instructions

1
Pat beef dry and season with salt and pepper. Sear in batches in 1 tablespoon olive oil until browned. Set aside.
2
Add bacon to pot and cook until crisp. Remove and set aside. Sauté onion and carrots until softened; add garlic and cook until fragrant.
3
Stir in tomato paste, then flour. Add red wine and beef broth, scraping up browned bits. Return beef and bacon to the pot.
4
Add bay leaf and thyme. Transfer to slow cooker, cover, and cook on LOW for 6-7 hours (or HIGH for 3.5-4 hours), until beef is very tender.
5
In a skillet, sauté mushrooms and pearl onions in butter until golden, then add to stew for last 20-30 minutes.
6
Discard thyme stems and bay leaf. Adjust seasoning, garnish with parsley, and serve hot.

Slow-Cooked Beef Bourguignon

Slow-Cooked Beef Bourguignon

Ingredients

Instructions

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