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SLOW COOKER BEEF BOURGUIGNON

Name: SLOW COOKER BEEF BOURGUIGNON
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: mushrooms
Ingredients: 1 tablespoons extra-virgin olive oil; 6 ounces bacon (roughly chopped); 3 pounds beef brisket (trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks); 1 carrot (large, sliced 1/2-inch thick); 1 white onion (large, diced); 6 cloves garlic (minced (divided); 1 pinch coarse salt; 1 pinch ground pepper; 2 tablespoons flour; 12 pearl onions (small, optional); 3 cups red wine (like Merlot, Pinot Noir, or a Chianti - for a milder sauce, use only 2 cups of wine); 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock); 2 tablespoons tomato paste; 1 beef bouillon cube (crushed); 1 teaspoon fresh thyme (finely chopped); 2 tablespoons fresh parsley (finely chopped, divided); 2 bay leaves; 1 pound white mushrooms (fresh, small or brown mushrooms ,quartered); 2 tablespoons butter

6 servings

servings

15 minutes

active time

3 hours 15 minutes

total time

Start Cooking

Ingredients

1 tablespoons extra-virgin olive oil

6 ounces bacon (roughly chopped)

3 pounds beef brisket (trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks)

1 carrot (large, sliced 1/2-inch thick)

1 white onion (large, diced)

6 cloves garlic (minced (divided)

1 pinch coarse salt

1 pinch ground pepper

2 tablespoons flour

12 pearl onions (small, optional)

3 cups red wine (like Merlot, Pinot Noir, or a Chianti - for a milder sauce, use only 2 cups of wine)

2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)

2 tablespoons tomato paste

1 beef bouillon cube (crushed)

1 teaspoon fresh thyme (finely chopped)

2 tablespoons fresh parsley (finely chopped, divided)

2 bay leaves

1 pound white mushrooms (fresh, small or brown mushrooms ,quartered)

2 tablespoons butter

Directions

SLOW COOKER BEEF BOURGUIGNON:

In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl.

Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.

Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs.

Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.

In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.

Garnish with fresh parley and serve with mashed potatoes, rice or noodles.

Nutrition

Serving Size

Calories

624 kcal

Total Fat

25 g

Saturated Fat

9 g

Unsaturated Fat

12 g

Trans Fat

0.2 g

Cholesterol

151 mg

Sodium

1.163 mg

Total Carbohydrate

19 g

Dietary Fiber

3 g

Total Sugars

7 g

Protein

59 g