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–+ servings

Slow Cooker Beef Bourguignon

5 from 1 vote
The yummiest beef stew you'll ever make! Super tender meat and veggies in a rich, thick sauce.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6
Course: Slow Cooker
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 5 slices bacon chopped up
  • 3 pounds beef chuck roast cut into big 1-inch chunks
  • Salt and pepper
  • 1 cup red cooking wine
  • 2 cups broth chicken or beef
  • ½ cup tomato sauce
  • ¼ cup soy sauce
  • ¼ cup flour
  • 3 cloves garlic chopped small
  • 2 tablespoons fresh thyme or 2 teaspoons dried
  • 5 carrots cut into big chunks
  • 1 pound baby potatoes left whole
  • 8 ounces mushrooms cut in half
  • Fresh parsley for sprinkling on top optional

Method
 

  1. Cook the chopped bacon in a big pan until crispy. Put the bacon in your slow cooker.
  2. Sprinkle the beef chunks with salt and pepper. Cook them in the same pan with the bacon grease until they're brown on all sides (about 2-3 minutes per side). Put the browned beef in the slow cooker.
  3. Pour the wine into the hot pan and scrape all the brown bits off the bottom with a wooden spoon. Let it bubble for a minute, then pour in the broth, tomato sauce, and soy sauce. Stir in the flour. Pour this sauce into your slow cooker.
  4. Add the garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Stir everything together.
  5. Cover and cook on LOW for 8 hours or until the meat is super tender.
  6. Taste and add more salt and pepper if needed. Sprinkle with parsley if you want it to look fancy!
  7. Serve in bowls, over mashed potatoes, or with crusty bread for dipping.

Notes

  • Use a wooden spoon to scrape the pan when you add the wine - those brown bits have tons of flavor!
  • This tastes even better the next day, so don't worry about making it ahead.
  • If you want it even thicker, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in at the end.

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