Slow Cooker Beef Bourguignon

Let’s make it

1. 1

   Preparation

   Pat the beef chuck cubes dry with paper towels. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches until all sides are seared, about 3 minutes per side. Transfer browned beef to the slow cooker.

2. 2

   Preparation

   In the same skillet, add the bacon pieces and cook over medium heat until crisp, about 5 minutes. Transfer bacon to the slow cooker with the beef.

3. 3

   Preparation

   Add the chopped onion, carrots, and minced garlic to the skillet. Sauté until the onions are translucent and vegetables begin to soften, about 5 minutes. Add tomato paste and cook for 2 minutes, stirring frequently.

4. 4

   Sauce Preparation

   Sprinkle the flour over the sautéed vegetables and stir well to coat, cooking for 2 minutes to remove the raw flour taste. Slowly pour in the red wine while stirring to deglaze the pan, scraping up any browned bits from the skillet bottom. Simmer for 3 minutes until the liquid reduces slightly.

5. 5

   Slow Cooker Assembly

   Transfer the wine and vegetable mixture into the slow cooker over the beef and bacon. Add the beef broth, bay leaf, and thyme sprigs. Season with salt and freshly ground black pepper to taste. Stir gently to combine.

6. 6

   Cooking

   Cover the slow cooker and cook on low for 7 hours or on high for 4 hours until the beef is very tender and the flavors are well melded.

7. 7

   Finishing

   About 45 minutes before the end of cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the halved mushrooms and sauté until golden brown, about 8 minutes. Add the mushrooms to the slow cooker and stir gently to combine. Continue cooking until done.

8. 8

   Serving

   Remove the bay leaf and thyme sprigs. Adjust seasoning with additional salt and pepper if needed. Let the stew rest, uncovered, for 15 minutes before serving to slightly thicken the sauce.