Slow Cooker Beef Bourguignon

 

Ingredients

2 lbs beef chuck, cut into 2-inch cubes
1/2 cup all-purpose flour

2 tbsp olive oil

4 cloves garlic, minced

1 large onion, chopped

3 carrots, sliced

8 oz cremini mushrooms, halved

2 cups dry red wine

1 cup beef broth

2 tbsp tomato paste

2 tsp fresh thyme leaves

2 bay leaves

Salt and black pepper to taste

2 tbsp chopped fresh parsley (for garnish)
Instructions

1
Season beef cubes with salt and pepper, then toss with flour to coat evenly.
2
Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, transferring to the slow cooker as you go.
3
Add garlic, onion, carrots, and mushrooms to the skillet. Sauté for 3-4 minutes, then transfer to the slow cooker
4
Pour red wine and beef broth into the slow cooker. Stir in tomato paste, thyme, and bay leaves.
5
Cover and cook on low for 8 hours, or until the beef is tender and the flavors are well combined.
6
Remove bay leaves. Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.