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Slow Cooker Beef Bourguignon with Egg Noodles and Pearl Onions
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Pot

Ingredients
  

  • 1.5 pounds beef chuck roast, cut into 1-inch cubes
  • 4 slices bacon, chopped
  • 1 cup pearl onions, peeled
  • 2 carrots, sliced
  • 8 ounces cremini mushrooms, halved
  • 2 cloves garlic, minced
  • 1 cup dry red wine
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to taste
  • 8 ounces egg noodles
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Cook the chopped bacon in a skillet over medium heat until crisp. Remove the bacon and set it aside, leaving the drippings in the pan.
  • Add the beef cubes to the same skillet and brown on all sides. Sprinkle the flour over the beef and stir to coat.
  • Transfer the beef and bacon to the slow cooker. Add the pearl onions, carrots, mushrooms, and garlic.
  • In a bowl, whisk together the red wine, beef broth, tomato paste, thyme, bay leaves, salt, and pepper. Pour this mixture over the ingredients in the slow cooker.
  • Cover and cook on low for 8 hours until the beef is tender.
  • About 15 minutes before serving, cook the egg noodles in a pot of boiling water according to package directions. Drain the noodles.
  • Remove the bay leaves from the slow cooker. Serve the beef mixture over the egg noodles and top with the chopped parsley.

Notes

Brown the beef and bacon first for deeper flavor in the finished sauce. If the sauce seems thin at the end, mix a little extra flour with cold water and stir it in during the last hour. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce. Skip the wine and use extra broth if needed, but the flavor will be milder.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Skillet, Pot