This slow cooker beef bourguignon is my favourite winter dinner. If you get invited to dinner and I serve this, know that I probably love you. Your serving could’ve been my leftovers for lunch.
Prep time: 25 min
Slow cooker time: 6-10 hours
Serves: 4 big bowls
Ingredients
- 5 slices bacon finely chopped
- 3 pounds boneless beef chuck cut into 1 inch cubes
- 1 cup red cooking wine
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1/4 cup soy sauce
- 1/4 cup flour
- 3 garlic cloves finely chopped
- 2 tablespoons fresh thyme
- 5 medium Carrots sliced
- 1 pound baby potatoes
- 8 ounces mushrooms sliced
- fresh parsley for garnish (optional)
- fresh bread rolls and butter (not optional!)
Steps
- Prep all the mise en place. This is French cuisine, after all.
- In a large skillet, cook bacon over medium high heat until crisp. Put bacon in slow cooker.
- Salt and pepper the beef and add to the skillet, sear on each side for 2-3 minutes. Put beef in the slow cooker.
- Add the red wine to the skillet, scraping up the brown bits. Simmer and reduce.
- Slowly add chicken broth, tomato sauce, and soy sauce. Whisk in the flour using a sieve to avoid clumping.
- Add the sauce to the slow cooker, along with the garlic, thyme, carrots, potatoes, and mushrooms.
- Give it a good stir and cook on low until beef is tender – 8-10 hours on low, or 6 hours on high.
- Garnish with fresh parsley and serve with bread rolls.