Slow Cooker Beef Bourguignon

Ingredients

• •3 lb beef chuck roast, cut into 2-inch cubes
• •2 cups dry red wine (Burgundy, Pinot Noir, or Côtes du Rhône)
• •1 cup beef broth
• •6 strips (about 150 g) thick-cut bacon or lardons, cut into small pieces
• •400 g cremini or button mushrooms, quartered
• •1.5 cups frozen pearl onions, thawed
• •3 medium carrots, cut into 1-inch pieces
• •5 garlic cloves, minced
• •2 tbsp tomato paste
• •3 tbsp all-purpose flour
• •2 tbsp unsalted butter
• •5 fresh thyme sprigs
• •2 bay leaves
• •1.5 tsp salt
• •1 tsp black pepper
• •0.25 cup fresh flat-leaf parsley, chopped
• •2 tbsp vegetable oil

Directions

1. 1Pat beef cubes completely dry with paper towels and season generously all over with salt and pepper.
2. 2Cook bacon pieces in a large skillet over medium heat until crispy; remove with a slotted spoon and transfer directly to the slow cooker, leaving the fat in the pan.
3. 3Increase heat to high; sear beef in batches (do not crowd) until deep brown on all sides, about 2–3 minutes per side, then add beef to the slow cooker.
4. 4Reduce skillet heat to medium, add butter and garlic, cook 1 minute, then stir in tomato paste and flour; cook, stirring, for 2 minutes until the mixture turns a deep brick-red.
5. 5Pour in red wine and beef broth, scraping up all the brown bits from the bottom of the pan; bring to a simmer and cook 3 minutes, then pour the sauce over the beef.
6. 6Add carrots, pearl onions, mushrooms, thyme sprigs, and bay leaves to the slow cooker; push everything down into the liquid.
7. 7Cover and cook on LOW for 8–9 hours or HIGH for 5 hours until beef is deeply tender and falling apart.
8. 8Discard thyme sprigs and bay leaves; taste sauce and adjust seasoning with salt and pepper.
9. 9For a thicker, glossier sauce, ladle about 2 cups of the braising liquid into a small saucepan and simmer over high heat for 8–10 minutes until reduced by half, then stir back into the slow cooker.
10. 10Serve over buttery mashed potatoes or egg noodles, garnished generously with fresh flat-leaf parsley.

💡 Use a wine you'd actually drink — it doesn't need to be expensive, but avoid cooking wine. Frozen pearl onions (available at most Loblaws and Superstore) save significant prep time versus peeling fresh ones.

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