Lunch: Slow-Cooker Beef Bourguignon

Recipe by Judy Kim Impress all your friends with this super-easy beef bourguignon recipe.

Ingredients

8 oz. thick-cut bacon, sliced into 1/2" pieces
2 lb. beef chuck, cut into 1 1/2" cubes
kosher salt
Black pepper
1 bottle dry red wine, such as cote du rhone or pinot noir
4 carrots, cut into 1" pieces
1 lb. cipollini onions
2 garlic, minced
1 tsp. chopped fresh thyme
2 tbsp. tomato paste
1 bay leaf
2 c. beef broth
10 oz. cremini mushrooms, sliced into 1/4" pieces
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 c. chopped fresh parsley

Instructions

In a large sauté pan over medium-high heat, brown bacon until crisp and fat has rendered. Transfer bacon to a paper towel lined plate and reserving bacon fat and adding 1 tablespoon to the pan. Using a paper towel, pat the beef dry and season with 1 tablespoon salt and 1 teaspoon pepper. Sear meat in batches until golden brown, about 2 to 3 minutes per side. Add additional bacon fat as needed while searing meat. Transfer beef to the slow cooker. After last batch, deglaze the pan with wine using a wooden spoon to scrape up all the crispy bits from the pan. Pour the wine mixture into the slow cooker.
Add 1 tablespoon bacon fat to the pan and sauté carrots, onions, garlic and thyme. Season with 1 teaspoon salt and cook for 5 minutes until edges are browned. Transfer vegetables to the slow cooker along with tomato paste, bay leaf and 1 1/2 cups of beef broth. Cook for 8 hours on low in slow cooker.
Meanwhile using the same sauté pan, heat 1 tablespoon bacon fat and saute mushrooms until brown, about 3 minutes. Remove and set aside in a small bowl. Melt butter and whisk in flour until cooked through, about 3 minutes. Whisk in broth to deglaze pan and add to mushroom bowl.
After 8 hours, add bacon and mushroom mixture to the slow cooker and stir well. Heat through for 15 minutes until slightly thickened. Remove bay leaf and garnish with parsley. Serve immediately.

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