Slow Cooker Beef Bourguignon
487
- Prep Time15 min
- Total Time8 h 25 min
- Makes6 Servings
(Photography: Christie Vuong. Produced by Stephanie Han Kim. Food styling: Ashley Denton. Prop styling: Cailen Speers.)
This French bistro classic is a cinch to make in your slow cooker.
Ingredients
1 kg cubed stewing beef
227-g pkg sliced button mushrooms
3 carrots, chopped
2 garlic cloves, chopped
1 large onion, diced
14-g pkg dried mixed mushrooms, crumbled
2 tbsp all-purpose flour
1 tsp dried thyme leaves
2 bay leaves
1 cup beef broth
1/2 cup red wine, preferably cabernet sauvignon
250 g thick-cut bacon, sliced
fresh rosemary, optional
fresh thyme, optional
Instructions
Pat beef with paper towel to remove excess moisture. Combine with mushrooms, carrots, garlic, onion and dried mushrooms in slow-cooker insert. Sprinkle fl our and thyme overtop and stir vegetables until coated. Add bay leaves. Pour in broth and wine. Cover and cook on low until very tender, about 8 hours.
Heat a frying pan over medium-high. Add bacon. Stir often until crisp around the edges, reducing heat if needed, for 5 to 8 min. Scoop into a small bowl. Remove excess fat with paper towel. Stir bacon into beef mixture during last 15 min of cooking. Remove and discard bay leaves. Garnish with fresh rosemary and thyme and serve with mashed potatoes or crusty bread. Stew will keep well, covered and refrigerated, for at least 2 days, and can be frozen in an airtight container or zip-top freezer bag up to 1 month.
Nutrition (per serving)
Calories 418, Protein 39g, Carbohydrates 12g, Fat 23g, Fibre 2g, Sodium 627mg.
