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Slow Cooker Beef Bourguignon with Buttered Egg Noodles
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Large Pot

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch chunks
  • 4 slices bacon, chopped
  • 2 carrots, sliced into rounds
  • 8 ounces cremini mushrooms, quartered
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1.5 cups dry red wine
  • 1 cup beef broth
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 ounces egg noodles
  • 3 tablespoons butter
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the beef chunks in a large skillet over medium-high heat and cook until browned on all sides. Transfer the beef to the slow cooker.
  • Add the chopped bacon to the same skillet and cook until crisp. Remove the bacon and add it to the slow cooker.
  • Place the carrots, mushrooms, onion, and garlic into the slow cooker with the beef and bacon.
  • Pour the red wine and beef broth over the ingredients. Add the thyme sprigs, bay leaves, salt, and pepper.
  • Cover and cook on low for 8 hours until the beef is very tender.
  • About 20 minutes before serving, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions, then drain.
  • Return the noodles to the pot and stir in the butter until melted and evenly coated.
  • Remove the thyme sprigs and bay leaves from the slow cooker. Serve the beef mixture over the buttered noodles and sprinkle with chopped parsley.

Notes

Brown the beef and bacon in the skillet first to build a deeper base flavor before the long cook. A dry red wine you already enjoy drinking works best here. Leftovers keep well in the fridge for two days and reheat gently on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Large Pot