Slow Cook Beef Bourguignon

Chef’s Note

“A fair bit of prep the night before makes an effortless, nice dinner for company. Delicious!”








  • five slices thick cut bacon
  • 2 lbsstewing beef
  • 2 tablespoonsparsley
  • 13 cupflour
  • 2 onions
  • 4 carrots
  • 3 garlic cloves
  • 34 cuprose wine
  • 2 cups strained tomatoes
  • 2 cupsbeef broth
  • 1 tablespoonWorcestershire sauce
  • 12 button mushrooms
  • 1 tablespoonbutter
  • salt & pepper
  • Directions

  • In a large frying pan, cook bacon and remove to a paper towel. When cooled, chop and place in pot of slow cooker.
  • While the bacon is cooking, place flour, parsley and beef pieces in a large Ziploc and shake to coat.
  • Over medium to high heat, sear the outside of the beef in the bacon fat and set aside. When beef has drained and cooled, place in slow cooker. .
  • Lower heat and cook onions and carrots (chop both in food processor). .
  • During the last couple minutes of cooking add two of the garlic cloves, minced.
  • Remove veg, cool and place in slow cooker.
  • Pour wine into pan & burn off the alcohol. Add the strained tomatoes, beef broth and Worcestershire.
  • Bring to boil, then turn off heat. When cooled, add to slow cooker.
  • Store slow cooker pot in fridge overnight and set on low in the morning. Cook for eight hours.
  • Just before serving, heat butter in a frying pan, cook mushrooms and last clove of garlic. Add to the slow cooker when cooked through.
  • Add salt & pepper to taste.
  • I served over egg noodles with salad and garlic bread.
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