Slow-Cooker Beef Bourguignon
495 min491 kcal each
Bacon, floured and browned chuck, mushrooms, shallots, carrots and red wine braised low and slow until the beef falls apart. A French classic made lean.
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Plan this recipeIngredients
for 3 servings- Bacon3 slice
- Beef chuck, cubed680 g
- Plain flour2 tbsp
- Onion powder½ tsp
- Salt1 tsp
- Black pepper½ tsp
- Cremini mushrooms180 g
- Shallots160 g
- Garlic4 clove
- Tomato paste4 tbsp
- Dry red wine120 ml
- Beef broth360 ml
- Carrots192 g
- Dried thyme½ tsp
- Dried rosemary½ tsp
Method
Prep 15 min · cook 480 min- Render the chopped bacon in a large pan over medium heat until crisp, transfer it to the slow cooker and pour off almost all the fat, keeping a teaspoon.
- Toss the beef with the flour, onion powder, ¾ teaspoon salt and the pepper and brown it on all sides in two batches; add to the slow cooker.
- Cook the mushrooms in the reserved fat with the rest of the salt for 4–5 minutes until browned, then add the shallots and garlic for 2 minutes and the tomato paste for 1 minute; add to the cooker.
- Pour in the wine and broth and stir, then add the herbs and lay the carrots on top.
- Cook on low for 8 hours or high for 4–6.
- Keeps 4 days in the fridge or 3 months frozen. Reheat on the hob until bubbling.
Nutrition
per servingCal
491
Protein
58g
Carbs
24g
Fat
18g
Of 18g of fat per serving, 6.4g is saturated.
