Slow Cooker Beef Bourguignon Recipe

Slow cooker beef Bourguignon recipe. Beef chuck roast with vegetables, bacon, and mushrooms. Very nice combination!

It is a little different from this one but really simple and extremely delicious!

You can also prepare beef Bourguignon in a pressure cooker or an oven if desired.

Slow Cooker Beef Bourguignon Recipe (short version follows)

makes 6 servings

Ingredients: 5 slices bacon, 3 pounds 1.44 kg) boneless beef chuck, 1 pound (480 g) baby potatoes, 1/2 pound (240 g) white mushrooms, 4 medium carrots, half of the medium yellow onion, 3 garlic cloves, 2 tablespoons (30 ml) fresh thyme leaves, 1 cup (250 ml) Holland House Red Cooking Wine, 2 cups (500 ml) low-sodium fat-free chicken broth, 1/2 cup (125 ml) tomato sauce ( I used homemade sauce), 1/4 cup (60 ml) soy sauce, fresh herbs (use any)

How to Prepare Beef Bourguignon Recipe

Instructions: Preheat a medium nonstick skillet to medium-high heat. Add bacon and cook and crisp. Once it is crisp, remove it, using a slotted spoon, and transfer to a 6-quart (6 L) slow cooker.

Next, cut the boneless beef chuck into cubes. Place cubed meat in the hot skillet and brown on all sides, stirring occasionally. Remove the browned beef from the skillet and transfer it to the slow cooker.

Wash and slice white mushrooms. Peel carrots and chunk them. Peel the half of yellow onion. Peel and mince garlic cloves.

Place all vegetables and fresh herbs in the cooker and stir well.

Pour the wine into the hot skillet, scraping up any browning bits from the bottom of the pan. Reduce heat to low and simmer until the wine has been reduced by half, then pour in chicken broth, tomato, and soy sauces. Mix well and continue simmering.

Remove the wine mixture from the skillet and pour it into the slow cooker. Cover the pot and cook on a low-heat setting for 6-8 hours, or on high for 3-4 hours.

Turn off the slow cooker and open the lid. Mix beef Bourguignon well before serving. Ladle into soup bowls. Serve hot.

Slow Cooker Beef Bourguignon Recipe

Ingredients

• 5 bacon slices
• 3 pounds (1.44 kg) boneless beef chuck roast, cubed
• 1/2 pound (240 g) white mushrooms, sliced
• 4 medium carrots, peeled and sliced
• 1/2 of yellow onion, peeled
• 3 garlic cloves, peeled and minced
• 2 tablespoons fresh thyme leaves
• 1 cup (250 ml) red cooking wine
• 2 cups (500 ml) chicken broth
• 1/2 cup (125 ml) tomato sauce
• 1/4 cup (60 ml) soy sauce
• chopped fresh herbs

Method