This rich and hearty Slow Cooked Beef Bourguignon (French Beef Stew) is warm and satisfying this winter season. It has crazy tender melt-in-your-mouth beef and hearty veggies slow cooked to perfection in a rich sauce. This meal is nourishing, wholesome and perfect for the cold months ahead!
5slicesbacon finely chopped
500 grams boneless beef chuckcut to 2.5cm cubes
1 cupred cooking wine
2 cupschicken broth
1/2 cuptomato sauce
1/4 cup soy sauce
3 garlic clovesfinely chopped
2 Tablespoonsthymefinely chopped
450g baby potatoes
225g fresh button mushrooms, sliced
Fresh chopped jalapeño peppers or parsley for garnish
In a large frying pan cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the frying pan and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-Garnish with fresh parsley or jalapeños and serve with mashed potatoes if desired.
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