PRINT THE RECIPE ️ https://www.theslowroasteditalian.com/slow-cooker-beef-bourguignon-recipe/
2-3 pounds boneless beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1/4 cup all-purpose flour
1 cup chicken broth
1/2 cup tomato sauce
2 cups red cooking wine
1 tablespoon Worcestershire sauce
1 tablespoon dried rosemary
1 tablespoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 garlic cloves, crushed
3 medium carrots, sliced
1 pound baby potatoes
12 ounces fresh baby bella mushrooms, sliced
1 onion, quartered
fresh thyme, optional
fresh chopped parsley
If you are using a slow cooker with an aluminum insert, select the saute function and pre-heat it. Once hot, add the olive oil.
If your slow cooker does not have an aluminum insert, preheat a large skillet or cast iron pan over medium-high heat and add the olive oil.
Season the beef with salt and pepper and add it brown it for 2-3 minutes on each side, until the beef is nicely browned.
Add the flour and cook it for 1 minute.
Add the chicken broth and mix until combined. At this point, if you are using a skillet, transfer the beef to the slow cooker.
Add the tomato sauce, wine, Worcestershire sauce, dried rosemary, dried thyme, salt, and pepper.
Add the garlic cloves, carrots, potatoes and sliced mushrooms.
Stir well to combine. Add the quartered onion and fresh thyme.
Cook on low for 8-10 hours or high for 6-8 or until the beef is tender.
Garnish with fresh parsley and serve.
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