Slow Cooker Beef Bourguignon Recipe

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 6 hours 35 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Wielkość Porcji: 1 ¼ cups
• Kalorie: 371 kcal
• Tłuszcz Całkowity: 11.5 g
• Tłuszcz Nasycony: 3.5 g
• Cholesterol: 105.5 mg
• Sód: 936 mg
• Węglowodany Całkowite: 21.5 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 9 g
• Białko: 42 g