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Slow-Cooker Beef Bourguignon
Slow-Cooker Beef Bourguignon
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Prep Time:
30 minutes
Total Time:
8 hours 30 minutes
Slow cooker beef stew with flavorful, tender meat served alongside creamy Betty Crocker™ mashed potatoes.
Ingredients:
  • 1 tablespoon vegetable or canola oil
  • 2 1/2 lb beef chuck roast, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb large carrots, peeled and cut into 1-inch pieces
  • 1 medium yellow onion, cut into large pieces
  • 2 cloves garlic, finely chopped
  • 1 bottle (750 ml) good-quality dry red wine (such as Pinot Noir)
  • 2 cups Progresso™ beef flavored broth (from 32-oz carton)
  • 1 teaspooon chopped fresh thyme
  • 6 slices bacon, crisply cooked and crumbled
  • Fresh thyme leaves, if desired
Instructions:
  • Heat oil in a 7-quart Dutch oven over high heat. Pat the beef dry with paper towels, season with salt and pepper, and sear all sides of the beef in batches, if needed. Transfer the beef to a plate.
  • Place the carrots and onion in a Dutch oven and sauté for 3 to 5 minutes until they are lightly browned. Scrape up any brown bits from the bottom as they cook. Stir in garlic and cook for 1 more minute. Add wine, beef broth, and thyme, stirring until well combined.
  • Pour the broth mixture into a 5- to 6-quart slow cooker, then add the beef and bacon. Cook on Low for 8 hours or on High for 4 to 5 hours until the beef is tender. Serve in bowls and decorate with fresh thyme sprigs, if preferred.
  • For freezing: Follow steps 1 and 2 as directed. Place the beef in a gallon-size plastic freezer bag, remove air, and seal. Do the same with the broth mixture and bacon in a separate bag. Flatten bags before freezing. When ready to cook, thaw overnight in the fridge. Transfer to a 5- to 6-quart slow cooker, cover, and cook on Low for 8 hours or on High for 4 to 5 hours until the beef is tender. Serve garnished with fresh thyme.

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