Slow Cooker Beef and Mushroom Bourguignon
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 1 pound ground beef
- 8 ounces cremini mushrooms, sliced
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 4 cloves garlic, minced
- 1 cup dry red wine
- 1 1/2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat and transfer the beef to the slow cooker.
- Add the sliced mushrooms, chopped onion, sliced carrots, and minced garlic to the slow cooker.
- In a small bowl, whisk together the red wine, beef broth, tomato paste, flour, thyme, salt, and pepper until smooth. Pour this mixture over the ingredients in the slow cooker.
- Add the bay leaves, cover, and cook on low for 6 hours.
- Remove and discard the bay leaves. Stir the mixture and sprinkle with fresh parsley before serving.
Notes
Brown the beef well in the skillet before adding it to the slow cooker to deepen the overall flavor. Leftovers reheat nicely on the stovetop with a splash of broth to loosen the sauce. If you prefer a thicker consistency, mix an extra teaspoon of flour with cold water and stir it in during the last 30 minutes of cooking.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet
Cuisine: French
Equipment: Slow Cooker, Large Skillet