Slow Cooker Beef Bourguignon

By á-27074

Ingredients

• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds beef roast, cut into chunks
• 2 Tablespoons olive oil
• 1 cup dry red wine
• 1 cup carrot, chunks
• 1/2 cup green onions, sliced
• 6 ounces crimini mushrooms, sliced
• 1/2 cup fresh parsley, minced
• 1/2 cup beef broth
• 2 whole bay leaves
• 1/2 teaspoon thyme
• 2 Tablespoons tomato paste
• 1 tbsp minced garlic

Preparation

Step 1

In a large bowl, combine flour, salt and pepper. Add beef and stir until all meat is evenly coated with the flour mixture.

In a large skillet over medium heat, heat olive oil. Add beef to skillet and brown, turning to ensure all sides are browned evenly. Remove beef from skillet and place in the bottom of a slow cooker.

Using 1/2 of the red wine, deglaze the skillet, scraping up the bits from the bottom of pan. Pour wine mixture into slow cooker. Add remaining wine, carrots, green onions, mushrooms, parsley, beef broth, bay leaves, thyme, garlic and tomato paste. Stir to evenly distribute ingredients throughout the slow cooker.

Cover and cook on low 4-6 hours until meat and vegetables are tender. Remove bay leaf before serving.

Freezing Directions:
In a large bowl, combine flour, salt and pepper. Add beef and stir until all meat is evenly coated with the flour mixture.

In a large skillet over medium heat, heat olive oil. Add beef to skillet and brown, turning to ensure all sides are browned evenly. Remove beef from skillet and divide between indicated number of quart freezer bags.

Using 1/2 of the red wine, deglaze the skillet, scraping up the bits from the bottom of pan. Divide wine mixture, remaining wine, carrots, green onions, mushrooms, parsley, beef broth, bay leaves, thyme, garlic and tomato paste evenly into indicated number of gallon freezer bags.

Label and freeze.

TO SERVE: Thaw, removing smaller bag of beef from larger bag of vegetables.

Place beef in the bottom of slow cooker. Top with vegetables, stirring to distribute ingredients evenly. Cover and cook on low 4-6 hours until meat and vegetables are tender. Remove bay leaf before serving.