Back
Slow-Cooker Spring Beef Bourguignon
About this Recipe
Adding a spring freshness to a classic slow-cooker meal.
Ingredients
4 pounds Beef Chuck Roast (cut into chunks)
3 Tablespoons Olive Oil
1 cup Red wine
1 cup Beef Broth
2 cups Baby Bella Mushrooms (sliced)
2 large Carrots (sliced into rounds)
1 large Sweet Onion (diced)
2 cloves Garlic (chopped)
3 sprigs Thyme
3 sprigs Rosemary
1 bunch Asparagus (trimmed and quartered)
Fresh Parsley (chopped, for serving)
25m
Prep
6h 25m
Cook
6
Servings
About this Recipe
Adding a spring freshness to a classic slow-cooker meal.
Ingredients
4 pounds Beef Chuck Roast (cut into chunks)
3 Tablespoons Olive Oil
1 cup Red wine
1 cup Beef Broth
2 cups Baby Bella Mushrooms (sliced)
2 large Carrots (sliced into rounds)
1 large Sweet Onion (diced)
2 cloves Garlic (chopped)
3 sprigs Thyme
3 sprigs Rosemary
1 bunch Asparagus (trimmed and quartered)
Fresh Parsley (chopped, for serving)
Preparation
Step 1
Heat a large skillet over medium-high heat. While it heats, toss beef with oil. Sear beef in batches, 3 minutes per side. Between each batch, deglaze pan with some red wine, scraping up any bits with a wooden spoon. Pour mixture into slow-cooker along with seared beef as it’s done.
Step 2
Add beef broth, mushrooms, carrots, onion, garlic, thyme, rosemary and remaining red wine to the slow cooker. Cook on high 6-7 hours, until beef can be shredded. Thirty – sixty minutes before serving, remove herbs and add asparagus. Cook until just tender.
Step 3
Garnish with parsley and serve.