Beef Bourguignon-Style Stew with Bacon and Thyme
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat, cubed
- 4 slices bacon, chopped
- 2 cups beef broth
- 1 cup dry red wine
- 8 ounces mushrooms, quartered
- 1 onion, diced
- 3 carrots, sliced
- 4 sprigs fresh thyme
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add the cubed beef and chopped bacon to the slow cooker.
- Pour in the beef broth and red wine.
- Add the quartered mushrooms, diced onion, sliced carrots, thyme sprigs, minced garlic, tomato paste, salt, and pepper.
- Stir everything gently until the tomato paste is mostly distributed.
- Cover and cook on low for 8 hours.
- Remove the thyme stems before serving.
Notes
If the broth tastes too strong from the wine, stir in an extra half cup of beef broth at the end. Leftovers reheat well on the stove with a splash of water to loosen the sauce. Skip the wine and use all broth if you prefer a milder flavor.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: French
Equipment: Slow Cooker, Knife, Cutting Board