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5
from 1 vote
Slow Cooker Beef Bourguignon
Prep Time
20
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
20
minutes
mins
Course:
Main Dish
Cuisine:
American
Servings:
6
servings
Ingredients
▢
6
slices
bacon
-
chopped
▢
3
pounds
boneless beef chuck
-
cut to 2 inch cubes
▢
2
teaspoons
House Seasoning Blend
▢
1
cup
red wine
▢
2
cups
beef broth
▢
½
cup
tomato sauce
▢
2
tablespoons
worcestershire sauce
▢
¼
cup
flour
▢
3
garlic cloves
-
minced
▢
2
sprigs fresh thyme
▢
1
bay leaf
▢
6
carrots
-
sliced
▢
1
pound
Yukon gold potatoes
-
peeled and cut into chunks
▢
8
ounces
fresh mushrooms
-
sliced
▢
14.4
ounces
-
frozen Pearl onions
Instructions
In a large skillet, cook bacon until crisp; place in slow cooker.
Remove all but 2 tablespoons of bacon fat from pan.
Evenly coat the beef with House Seasoning Blend.
Add beef to skillet and cook until browned on all sides (it does not need to cook through); Transfer beef to the slow cooker.
Add flour to skillet, stirring to combine with bacon and beef fat.
Slowly add the red wine to skillet, whisking it into the flour mixture.
Simmer until the wine reduces and the sauce thickens slightly.
Add the red wine to the skillet scraping down the brown bits on the side.
Add stock, tomato sauce and worcestershire sauce.
Allow to simmer until slightly thickened.
Transfer sauce to slow cooker.
Add garlic, thyme, carrots, potatoes, mushrooms, onions and bay leaf to the slow cooker.
Cook on low 8-10 hours or high for 6-8 hours.