Slow Cooker Beef Bourguignon with Root Vegetables

Slow Cooker Beef Bourguignon with Root Vegetables

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Prep Time 25

Cook Time 7

Total Time 7 25

Servings: 6 servings

Calories: 397

Ingredients Method Notes

Ingredients

2.5 pounds beef chuck, cut into 1.5-inch cubes Ask your butcher to cut it for you — chuck has the right amount of fat to stay tender during long cooking.
3 tablespoons olive oil
0.75 cup all-purpose flour
1 teaspoon salt
0.5 teaspoon black pepper
1.5 cups dry red wine A bold Cabernet or Merlot works best — if you use a cooking wine, use half the amount and add a splash of beef broth.
1 cup beef broth Low-sodium so you can control the saltiness.
3 cloves garlic, minced
2 large carrots, cut into 1-inch chunks Peel them if they're tough; leave the skin on if they're baby carrots.
3 large potatoes, cut into 1-inch chunks Yukon Gold or red potatoes hold their shape better than russets.
1 large onion, diced
2 tablespoons tomato paste
1 tablespoon dijon mustard
2 sprigs fresh thyme
2 sprigs fresh rosemary
0.5 cup pearl onions, peeled You can buy pre-peeled ones at the market to save time.
0.5 cup mushrooms, quartered Cremini or button mushrooms work fine.

Method

Brown the beef

Notes

Don't skip browning the beef in batches — that deep brown crust is what gives the stew its rich color and savory depth. If you're short on time, you can use a good-quality red wine substitute (like tomato juice plus a splash of balsamic), but it won't taste exactly the same. Serve with crusty bread to soak up every drop of the sauce.