Slow Cooker Beef Bourguignon Recipe
Make this melt-in-your-mouth Beef Bourguignon in the slow cooker simmered low and slow with mushrooms and carrots. It’s perfect for a cozy weeknight meal or an elegant weekend dinner party.
Foto: SkinnytasteIngredients
- 3 slices center cut bacon (chopped)
- 1 1/2 pounds chuck beef (trimmed, cut into 1-inch cubes)
- 2 tablespoons all purpose flour (or gluten-free flour)
- ½ teaspoon onion powder
- 1 teaspoon kosher salt (divided)
- ½ teaspoon black pepper
- 2 ½ cups cremini mushrooms (halved or quartered depending the size)
- 1 cup shallots (chopped)
- 4 cloves garlic (sliced)
- ¼ cup tomato paste
- ½ cup dry red wine (*)
- 1 ½ cups beef broth
- 1 ½ cups carrots (cut in 1-inch pieces)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Steps
Heat a large skillet over medium heat & render bacon until crisp. Using a slotted spoon, transfer bacon to the slow cooker and remove most of the fat (nearly all of it), reserving the rest.
Toss beef in flour, onion powder, ¾ teaspoon salt and black pepper. Brown the beef on all sides in two batches. Transfer the beef to the slow cooker.
Add 1 teaspoon of the reserved bacon fat, mushrooms and remaining ¼ teaspoon salt to the pan; cook until mushrooms begin to brown, 4 to 5 minutes. Add the shallots and garlic, cook until aromatic and soft; 2 to 3 minutes. Add tomato paste and stir to combine. Transfer to the slow cooker.
Add red wine and beef stock. Stir to create a homogenous liquid. Lay fresh herbs on top followed by the carrots.*
Cook on low 8 hours of high for 4 to 6 hours. Remove herbs before serving.
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