We made a classic, company-only recipe weeknight friendly with a little help from our trusty slow cooker.
Our Beef Bourguignon recipe is layered with rich, delicious ingredients.
The mixture will cook on LOW in the slow-cooker for about eight hoursor until the beef is fall-apart tender.
Credit: Hector Manuel Sanchez
Each serving can be finished with a sprinkling of cooked bacon and thyme leaves.
The salty bite is the perfect topping for this hearty dish.
Ingredients
6bacon slices, cut into 1/2-in.
pieces
1(3-lb.
)boneless chuck roast, trimmed and cut into 1 1/2-in.
cubes
2tsp.kosher salt
1 1/2tsp.black pepper
1 1/2cupsdiagonally sliced carrots
1(8-oz.)
Sprinkle beef with salt and pepper.
Add half of the beef to skillet, and increase heat to medium-high.
Cook, stirring occasionally, until browned on all sides, 6 to 9 minutes.
Transfer beef to a 5-quart slow cooker.
Repeat with remaining half beef.
Stir in garlic; cook 30 seconds.
Stir in flour, and cook, stirring constantly, 1 minute.
Add wine and tomato paste; cook, stirring constantly, 2 minutes.
Add broth, and bring to a boil, stirring constantly.
Transfer mixture to slow cooker.
Add onions and thyme sprigs to slow cooker.
Cover and cook on LOW until beef is very tender, about 8 hours.
Skim excess fat from top of mixture, and discard.
Divide beef mixture evenly among 6 bowls; sprinkle with cooked bacon and, if desired, thyme leaves.
