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| Photo from Recipe Critic |
are bought 100% in to this theme idea for Sunday dinner. We had ourselves a feast last night. I couldn't decide if I wanted to make this or Coq au Vin, so I did them both. The Coq au Vin recipe is here.
The rest of the dinner was filled out with canapes for an appetizer, Lyonnaise potatoes (basically layered potatoes and onions with butter), a French Country Salad, and rounding the meal off with garlic bread baguette. Dessert was Crème brûlée and assorted macarons. Unbelievably delicious.
For this recipe I changed nothing. Not a single, solitary think. Oh wait, I didn't put the flour in because I thought the sauce would thicken up on it's own. I was wrong and had to do the cornstarch slurry towards the end.
This recipe is shockingly easy to put together and the slow cooker all the hard work.
Slow Cooker Beef Bourguignon
Recipe from The Recipe Critic
Serves 6
5 slices bacon, finely chopped
3 lbs. boneless beef chuck, cut to 1 inch cubes
1 c red cooking wine
2 c chicken broth
½ c tomato sauce
¼ c soy sauce
¼ c flour
3 garlic cloves, finely chopped
2 T thyme, finely chopped
5 Medium Carrots, sliced
1 pound baby potatoes
8 ounce fresh mushrooms, sliced
fresh chopped parsley for garnish
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.
Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-8. Garnish with fresh parley and serve with mashed potatoes if desired.
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