Slow Cooker Boeuf Bourguignon Recipe

Slow Cooker Boeuf Bourguignon Recipe

www.theinspiredhome.com
SERVINGS

8

PREP TIME

30 minutes

ACTIVE TIME

120 minutes

INGREDIENTS
  • 8 chopped slices of bacon
  • 2 pounds of timed beef chuck roast, cut into 1” squares
  • 6 carrots cut into 1” pieces
  • 1 peeled and julienned yellow onion
  • 6 cloves of finely minced garlic
  • 3 tablespoons of all-purpose flour
  • 2 cups of red wine, pinot noir or Côte de Rhône
  • 3 cups of beef stock
  • 2 tablespoons of tomato paste
  • 6 to 8 sprigs each of fresh parsley and thyme + 2 tablespoons finely minced
  • 1 ounce of unsalted butter
  • 4 cups of sliced button mushrooms
  • 2 cups of peeled pearl onions
  • Kosher salt and fresh cracked pepper to taste
  • Cooked pappardelle pasta and sliced sourdough bread for serving
DIRECTIONS
  1. Preheat the slow cooker to sear/high.
  2. Add the bacon to the slow cooker and cook until browned and crisp. Set aside.
  3. Add the beef into the slow cooker. Season with salt and pepper and sear until golden brown on all sides.
  4. Remove the beef and add the carrots, onions, and garlic to the slow cooker and cook until lightly browned, about 4 to 6 minutes.
  5. Next, add the beef back in and sprinkle in the flour.  Mix until combined.
  6. Add the red wine, beef stock, tomato paste, crispy cooked bacon, and parsley and thyme sprigs into the slow cooker and change the setting to slow cook/high for 2 hours.
  7. With 30 minutes left in the cooking process add a large saute pan to a burner over high heat.
  8. Add the butter to the pan and once melted add the mushrooms and cook until golden brown, about 5 to 7 minutes.  Add the onions in and cook for 3 to 4 more minutes.
  9. Once browned pour the contents from the pan into the slow cooker and mix in
  10. Serve the boeuf bourguignon with the cooked pappardelle pasta, sliced sourdough and chopped herbs.