Ingredients for Beef Bourguignon Crock Pot
- 1/2 pound bacon
- 2 pounds beef stew meat
- 1 large carrot, peeled and chopped
- 1 large yellow onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup dry red wine (Burgundy)
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- Thyme Leaves
- 1 bay leaf
- 1 cup pearl onions
- 8 ounces sliced mushrooms
- fresh parsley (for garnish)
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How to Make Beef Bourguignon Crock Pot
- Cook 1/2 pound bacon in a large skillet over medium heat until crisp. Remove, drain on paper towels, and set aside, reserving 2 tablespoons of bacon grease.
- In the same skillet, add 2 pounds beef stew meat, cut into 1-inch cubes, and brown on all sides in the reserved bacon grease.
- Transfer the browned beef to your crock-pot.
- Add 1 large carrot, peeled and chopped, and 1 large yellow onion, chopped, to the skillet and sauté until softened, about 5 minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Stir in 2 tablespoons all-purpose flour until well combined.
- Gradually whisk in 3 cups beef broth, ensuring no lumps form.
- Pour the broth mixture into the crock-pot with the beef.
- Add the cooked bacon, 1 cup dry red wine (Burgundy is traditional), 2 tablespoons tomato paste, 4 cloves garlic, minced, 1 bay leaf, 1 cup pearl onions, and 8 ounces sliced mushrooms.
- Cover and cook on low for 10-12 hours or on high for 5-6 hours, or until the beef is incredibly tender.
- Before serving, remove the bay leaf. Taste and adjust seasoning as needed. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
18g
Fat
59g
Carbs
5g
