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Slow Cooker Beef Bourguignon
Meltingly tender Beef Bourguignon that's made in the slow cooker.
Course
Main Course
Cuisine
French
Prep Time
20
minutes
minutes
Cook Time
6
hours
hours
20
minutes
minutes
Total Time
6
hours
hours
40
minutes
minutes
Servings
8
servings
Calories
586
kcal
Author
Kate @ I Heart Eating
Ingredients
2 ½ - 3
pounds
chuck roast
1
or similar cut
4
slices
thick cut bacon
1
cup
diced white or yellow onion
1 ½
cups
peeled and diced carrot
1 ½
cups
diced celery
2
cups
dry red wine
1
teaspoon
kosher salt²
1/2
teaspoon
dried thyme
2
cups
reduced-sodium beef broth
Instructions
Cut beef into 1-inch cubes. Set aside.
In a large skillet, cook the bacon until crisp.
Remove bacon to a paper towel-lined plate.
Drain the bacon grease, reserving 2 tablespoons of bacon grease.
Return 1 tablespoon bacon grease to the now-empty skillet.
Add the onion, carrot, and celery.
Cook until vegetables have softened, about 4-5 minutes.
Remove the vegetables to the bottom of the slow cooker insert.
Return remaining 1 tablespoon bacon grease to now-empty skillet.
Working in batches, brown the beef until golden brown. Don't crowd the beef or it will steam, not brown.
Remove the beef to the slow cooker insert.
Crumble the cooked bacon over the top of the beef in the slow cooker.
Pour the wine into the now-empty skillet.
Cook over medium-high heat until the wine has reduced by half, about 3-5 minutes.
Pour the reduced wine into the slow cooker insert.
Sprinkle the salt and thyme over the beef in the slow cooker.
Pour the beef broth around the beef in the slow cooker.
Cover and cook on LOW for 6-8 hours.
Notes
Similar cuts such as rump roast. Can also use stew meat.
Or 1/2 teaspoon table salt.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
586
kcal
|
Carbohydrates:
7
g
|
Protein:
73
g
|
Fat:
23
g
|
Saturated Fat:
8
g
|
Cholesterol:
205
mg
|
Sodium:
727
mg
|
Potassium:
1374
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
4101
IU
|
Vitamin C:
3
mg
|
Calcium:
79
mg
|
Iron:
7
mg