Slow Cooker Beef Bourguignon
Servings Prep Time
6-8 30
Cook Time
4-6
Servings Prep Time
6-8 30
Cook Time
4-6
Ingredients
Instructions
  1. Saute diced pancetta in large pan until golden then remove with slotted spoon to a small bowl for later use.
  2. Use paper towels to dry the meat. In batches you will sear the meat. Place some of the meat in the frying pan with the grease left over from the Pancetta. DO NOT Crowd the pan or you will steam the meat instead of browning it. Sear the meat on all sides. Once it is seared, place into slow cooker. Repeat this step until all the cubed meat has been seared & placed into the slow cooker.
  3. Drain any excess fat to a container for later use.
  4. Once the excess fat is drained, add the tomato paste to the pan and give it a quick stir.
  5. Add the carrots, onions, garlic, thyme and bayleaf to the slow cooker.
  6. Add half a bottle of wine to the tomato paste in the pan. This is where you scrap all those goodness pieces stuck to the bottom of the pan. Pour this liquid into the slower cooker.
  7. Add the chicken stock to the slower cooker in small amounts until the beef and vegetables are barely covered. **Sometimes not all the chicken stock is needed.
  8. Place the lid on the slow cooker. Set on high temperature for 3 hours.
  9. Check the meat and carrots for tenderness. If the meat falls apart easily, begin the next step – mushrooms.
  10. 30 minutes before you serve the beef bourguignon sauce the mushrooms.
  11. Add some of the pancetta/bacon grease and butter to a pan. Toss in the quartered mushrooms to brown. Use a slotted spoon to add them to the slow cooker.
  12. In the same pan, add some of the liquid from the slow cooker. Stir in the cornstarch / water mixture. constantly stirring until a boil. Add this liquid back into the slow cooker. Stir.
  13. Set slow cooker to low until ready to serve.