Slow-Cooked Beef Bourguignon

Ingredients:

2 pounds beef chuck, cut into 1-inch cubes

1 tablespoon olive oil

1 large onion, chopped

2 cloves garlic, minced

1 tablespoon tomato paste

2 cups red wine (preferably Burgundy)

2 cups beef broth

2 bay leaves

1 teaspoon thyme

3 carrots, peeled and sliced

2 potatoes, peeled and diced

1 cup pearl onions, peeled

1/2 cup mushrooms, sliced

1 tablespoon flour

Salt and pepper to taste

Directions:

Heat olive oil in a large skillet over medium heat. Brown the beef cubes in batches, then transfer to a slow cooker.

In the same skillet, sauté the onions and garlic for 3-4 minutes, until softened. Add the tomato paste and cook for another minute.

Pour in the red wine, scraping the bottom of the skillet to release any browned bits. Bring to a boil and let reduce for 5 minutes.

Transfer the mixture to the slow cooker with the beef, and add beef broth, bay leaves, and thyme.

Cover and cook on low for 7-8 hours, or until the beef is tender.

In the last 30 minutes of cooking, add the carrots, potatoes, pearl onions, and mushrooms.

In a small bowl, combine flour with a bit of water to make a slurry, then stir into the slow cooker to thicken the sauce.

Season with salt and pepper to taste before serving.

Prep Time: 20 minutes | Cooking Time: 7-8 hours | Total Time: 7 hours 20 minutes | Kcal: 450 kcal | Servings: 6 servings

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