Slow-Cooked Beef Bourguignon in a Rich Red Wine Gravy

This meal is comforting and perfect for the cold months.

Watch the video here: https://youtube.com/shorts/DuYgXQOM6pg

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 5-6 slices bacon cut into ¼-inch slices
  • 3 pounds boneless beef chuck and cut into 1½-inch cubes
  • 1-2 carrots sliced 1/2-inch thick
  • 1 large white onion, diced
  • 3 cloves garlic, minced
  • 1 pinch coarse salt and freshly ground pepper
  • 1 tablespoon tomato paste
  • 1 cup soy sauce
  • 16 oz. pearl onions thawed (optional)
  • 3 cups red wine like Merlot, Pinot Noir, or a Chianti — for a milder sauce, use only 2 cups of wine
  • 2 cups beef stock
  • 1 teaspoon fresh thyme, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 2 bay leaves
  • 1 pound fresh small white or brown mushrooms, quartered
  • 2 tablespoons butter
Instructions
  1. In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
  2. Add the red wine to the slow cooker.
  3. Add beef broth, tomato paste, and soy sauce to the slow cooker.
  4. Add garlic, thyme, onions, carrots, pearl onions, and mushrooms to the slow cooker.
  5. Give it a good stir and cook on low until beef is tender for 8-10 hours. Your whole house will smell incredible!
  6. Serve with truffle mashed potatoes, and garnish with fresh thyme or parsley.