Cheater’s Slow-Cooker Beef Bourguignon
It takes hours to get melt-in-your-mouth beef bourguignon…unless you make your trusty slow-cooker do all the work. So throw it in the pot, go about your day and come back to magically tender results that would make any French chef proud. (Bonus points if you serve it over mashed potatoes.)
5 slices bacon, diced
3 pounds beef chuck, cubed
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
8 ounces pearl or cippolini onions, peeled
4 carrots, peeled and sliced into 1-inch pieces
1 quart cremini mushrooms, quartered
3 garlic cloves, minced
2 cups beef broth
1¼ cups red wine
2 tablespoons tomato paste
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons chopped fresh thyme
⅓ cup chopped fresh parsley
Mashed potatoes, for serving
1. In a large skillet, cook the bacon over medium heat until crisp, about 5 minutes. Remove from the skillet and transfer to the bowl of a slow cooker.
2. Season the beef with salt and pepper and add each piece to the skillet in an even layer (work in batches if needed). Sear until well browned on each side, about 3 minutes per side. Transfer to the slow cooker.
3. Sprinkle the flour evenly over the beef and bacon, then stir to combine. Add the onions, carrots, mushrooms and garlic and stir gently to combine.
4. Add the beef broth, red wine, tomato paste, bay leaf and butter. Place the lid on the slow cooker and cook on low for 8 hours, or until the beef is tender.
5. Stir in the thyme and serve garnished with the parsley.