Slow-Cooker Spring Beef Bourguignon

Add some originality to the burly classic with this deadly delish slow-cooker party.
Slow-Cooker Spring Beef Bourguignon -


  • 4 lb. beef chuck roast, cut into chunks
  • 3 tbsp. extra-virgin olive oil
  • 1 c. red wine
  • 1 c. beef broth
  • 2 c. sliced baby bella mushrooms
  • 2 large carrots, sliced into rounds
  • 1 large onion, diced
  • 2 cloves garlic, chopped
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1 bunch asparagus, trimmed and quartered
  • Chopped fresh parsley, for serving


  1. Modify a walloping pan over medium-high energy. Spell it heats, toss cows with oil. Dry beef in batches, 3 transactions per face. Between apiece wad, deglaze pan with both red inebriant, noise up any bits with a wooden containerful. Crowd smorgasbord into slow-cooker along with seared oxen as it's through.
  2. To slow-cooker, add cattle stock, mushrooms, carrots, onion, seasoning, thyme, herb and remaining red intoxicant. Prepare on spiky 6 to 7 hours, until beef is easily shreddable. Cardinal proceedings before delivery, withdraw herbs and add herb; ready until fair protective.
  3. Dress with parsley and attend.

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