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Slow Cooker Beef Bourguignon with Crusty Bread
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 4 slices bacon, chopped
  • 2 cups red wine
  • 1 cup beef broth
  • 3 carrots, sliced
  • 1 onion, chopped
  • 8 ounces mushrooms, quartered
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 loaf crusty bread, for serving

Instructions
 

  • Cook the bacon in a skillet over medium heat until crisp. Remove the bacon and set it aside, leaving the drippings in the pan.
  • Season the beef cubes with salt and pepper. Brown them in the same skillet in batches until all sides are seared. Transfer the beef to the slow cooker.
  • Add the cooked bacon, red wine, beef broth, carrots, onion, mushrooms, garlic, tomato paste, flour, thyme, and bay leaves to the slow cooker. Stir to combine everything.
  • Cover and cook on low for 8 hours. The beef should be very tender and the sauce slightly thickened.
  • Remove the bay leaves. Taste and adjust salt and pepper if needed.
  • Slice the crusty bread and serve it alongside the stew.

Notes

Use a dry red wine you would drink, since its flavor carries through the sauce. If the sauce seems thin at the end, mix a teaspoon of flour with a little water and stir it in for the last 30 minutes. Leftovers reheat well on the stove with a splash of broth to loosen the gravy. The bread is best when warmed briefly before serving so it stays crisp on the outside.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Skillet