Crock Pot Beef Bourguignon
Slow cookers are a working mom’s very good friend. With limited dishes and hands-on time, they’re perfect for busy days. All of the recipes I could find for this classic dish required multiple steps and pans before making it to the slow cooker, which really defeats the purpose. This recipe may sacrifice a touch by not cooking the bacon and browning the beef beforehand, but a little extra bacon, cooked all day, and just one dish to clean up more than makes up for it. Serve with garlic mashed potatoes.
Crock Pot Beef Bourguignon
Serves 6-8
Ingredients
- 1 package bacon, chopped
- 2 lbs chuck or tips, cut in 1 1/2" cubes
- 1 onion, minced
- 1-2 carrots, chopped
- 6 tbsp flour, separated
- 1 tbsp tomato paste
- 2 tsp garlic, minced
- 8 oz crimini mushrooms, sliced
- 2 c. beef stock
- 2 c. red wine, Burgundy or pinot noir preferred
- 3-4 sprigs thyme
- 1 bay leaf
- 2 tbsp butter
- salt and pepper to taste
- 1/2 lb pearl onions, peeled, optional (these are classic, but we have an onion hater in our house, so I omitted)
Instructions
- Chop bacon and add to crock pot on high while preparing other ingredients.
- Add beef to crock pot. Cover with salt and pepper and sprinkle with 3 tbsp flour. Stir to coat.
- Add next seven ingredients to crock pot, through bay leaf.
- Turn crock pot to low and cook 8 to 10 hours.
- Cream 2 tbsp butter with 3 tbsp flour, and drop in pieces into sauce. Stir, cover and bring to a boil to thicken.
