Slow-Cooked Beef Bourguignon

 

 

 

 

 

 

 

Ingredients:

2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
2 cups red wine (preferably Burgundy)
2 cups beef broth
2 bay leaves
1 teaspoon thyme
3 carrots, peeled and sliced
2 potatoes, peeled and diced
1 cup pearl onions, peeled
1/2 cup mushrooms, sliced
1 tablespoon flour
Salt and pepper to taste

Directions:

Heat olive oil in a large skillet over medium heat. Brown the beef cubes in batches, then transfer to a slow cooker.
In the same skillet, sauté the onions and garlic for 3-4 minutes, until softened. Add the tomato paste and cook for another minute.
Pour in the red wine, scraping the bottom of the skillet to release any browned bits. Bring to a boil and let reduce for 5 minutes.
Transfer the mixture to the slow cooker with the beef, and add beef broth, bay leaves, and thyme.
Cover and cook on low for 7-8 hours, or until the beef is tender.
In the last 30 minutes of cooking, add the carrots, potatoes, pearl onions, and mushrooms.
In a small bowl, combine flour with a bit of water to make a slurry, then stir into the slow cooker to thicken the sauce.
Season with salt and pepper to taste before serving.
Prep Time: 20 minutes | Cooking Time: 7-8 hours | Total Time: 7 hours 20 minutes | Kcal: 450 kcal | Servings: 6 servings