Slow Cooker Boeuf Bourguignon
Description
This is a special French beef stew that is so good, it can be served for special occasions. Serve with mashed potatoes or egg noodles.
Ingredients
1 T. canola oil
2 1/2 lb. beef chuck roast, cut into 1 inch cubes
1/2 t. salt
1/4 t. black pepper
1 lb. large carrots, peeled and cut into 1 inch pieces
1 medium yellow onion, cut into large pieces
2 cloves garlic, finely chopped
750 ml good-quality dry red wine, like Pinot Noir
2 c. beef broth
1 t. chopped fresh thyme
6 slices bacon, crisply cooked and crumbled
fresh thyme leaves, if desired
Directions
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In 7 quart Dutch oven or stockpot, heat oil over high heat. Pat beef dry with paper towels; season with salt and pepper. Place beef in pot, working in batches as necessary as to not overcrowd the meat.
Cook 4 - 6 minutes, searing all sides of beef. Transfer to plate.
Add carrots and onion to pot, and cook 3 - 5 minutes or until onions and carrots are lightly browned and slightly tender, scraping brown bits up from bottom as they cook. Add garlic; and cook 1 minute, stirring frequently. Add wine, beef broth and thyme to pot, and stir until well combined.
Line a slow cooker with a 5 to 6 quart slow cooker liner for easy clean up. Place broth mixture in cooker; add beef and bacon. Cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Spoon into bowls to serve. Garnish with fresh thyme sprigs, if desired.
Freezer Directions: Make as directed through step 3. Place beef and bacon in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place broth mixture in another gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place both bags flat to freeze. When ready to cook, thaw bags overnight in refrigerator. Place in 5 - 6 quart slow cooker; cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Garnish with fresh thyme.