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French Beef Bourguignon with Root Vegetables
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 4 slices bacon, chopped
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and cubed
  • 2 medium potatoes, cubed
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 8 ounces mushrooms, quartered
  • 2 tablespoons all-purpose flour
  • Salt and black pepper
  • Fresh parsley, chopped, for garnish

Instructions
 

  • Season the beef cubes with salt and pepper. Place the bacon in a large skillet over medium heat and cook until crisp. Remove the bacon and set it aside, leaving the drippings in the pan.
  • Add the beef to the skillet in batches and brown on all sides. Transfer the browned beef to the slow cooker.
  • Add the onion and garlic to the same skillet and cook for two minutes. Stir in the flour and tomato paste, then pour in the red wine. Scrape the bottom of the pan and let the mixture simmer for one minute before transferring everything to the slow cooker.
  • Add the carrots, parsnips, potatoes, mushrooms, thyme, bay leaves, beef broth, and cooked bacon to the slow cooker. Stir to combine.
  • Cover and cook on low for 8 hours. Remove the bay leaves before serving and sprinkle with fresh parsley.

Notes

Portion the cooled stew into freezer containers with a bit of extra sauce so the vegetables stay moist when reheated. If the sauce needs thickening after cooking, stir in a small slurry of flour and water and let it simmer uncovered for 15 minutes. Skip the wine and use extra broth if you prefer a milder flavor.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife