Slow Cooker Beef Bourguignon

Slow Cooker Beef Bourguignon
🛒 Ingredients
1.2–1.5 kg beef chuck (cut into large cubes)
150 g bacon or lardons, chopped
2 tablespoons olive oil
1 large onion, chopped
3 carrots, sliced
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups (480 ml) beef broth
1 cup (240 ml) dry red wine (like Burgundy or Pinot Noir)
2 tablespoons flour (optional, for thickening)
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
200 g mushrooms, sliced
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
👩‍🍳 Instructions

1. Brown the meat (important for flavor)
   Season beef with salt and pepper.
   Heat olive oil in a pan over medium-high heat.
   Sear beef in batches until browned on all sides. Transfer to slow cooker.
2. Cook the bacon & aromatics
   In the same pan, cook bacon until crispy.
   Add onion and carrots; sauté for 4–5 minutes.
   Stir in garlic and tomato paste; cook 1 minute.
3. Deglaze
   Pour in red wine, scraping up browned bits from the pan.
   Let simmer for 2–3 minutes.
4. Slow cook
   Add everything to the slow cooker: beef, bacon mixture, broth, herbs, bay leaves.
   Cover and cook:
   Low: 7–8 hours
   High: 4–5 hours
5. Add mushrooms
   Stir in mushrooms during the last 1–2 hours of cooking.
6. Thicken (optional)
   Mix flour with a little water and stir into the stew during the last 30 minutes.
   🍽️ Serving Suggestions
   Serve over mashed potatoes, buttered noodles, or crusty bread.
   Garnish with fresh parsley.
   💡 Tips
   Use a good-quality red wine—you’ll taste it in the sauce.
   Browning the meat first adds deep flavor (don’t skip if possible).
   This dish tastes even better the next day!