SLOW COOKER BEEF BOURGUIGNON

The recipe was inspired by my cousin and I turned it into a slow cooker meal! Super delicious.

Slow Cooker Beef Bourguignon

Ingredients

• 4-5 lbs Chuck Roast/Pot Roast, cut up into 1-2 inch cubes

• 3-4 tbsp Grapeseed Oil

• 1 tsp Lawry’s Seasoned Salt

• 1 tsp Lemon Pepper

• 1 tsp Black Pepper

• 6 slices of Bacon, cut into 1 inch pieces

• 4 oz Tomato Paste

• 1 Onion, cut up into 1 inch cubes 

• 1 c Red Wine (choose a wine you like to drink)

• 2 c Beef Stock

• 1 c Tomato Sauce

• ¼ c Soy Sauce

• 4 Garlic Cloves, minced

• 2 sprigs of Fresh Thyme

• 2 lbs Carrots, cut into 2 inch cubes

• 8 oz Fresh Mushrooms, cleaned and sliced 

• 2 tbsp Water

• 1 tbsp Cornstarch

• 1-2 tbsp Fresh Parsley, chopped for garnish

Directions

1. Cook bacon in a dutch oven then add to the slow cooker.  

2. Mix the seasoned salt, lemon pepper and pepper in a small bowl, set aside.

3. Add the beef to a bowl and season with the lemon pepper mixture. 

4. Sear the beef in the same skillet you cooked the bacon in for 2-3 minutes each side.  

5. Transfer the beef to the  slow cooker.

6. Add the onions, carrots and tomato paste to the empty dutch oven and cook until all mixed in.

7. Add the garlic and stir for 30 seconds.

8. Add red wine and scrape the bottom of the pan to get up all the little bits and simmer for a minute.

9. Add beef stock, tomato sauce, thyme, soy sauce and mix.

10. In a small bowl add the water and cornstarch to make a slurry add to the dutch oven and mix in.

11. Add the sauce and veggies to the slow cooker.

12. Add the mushrooms to the slow cooker. 

13. Give it a good stir and cook on high for 8-10 hours or longer.

14. Garnish with parsley and serve over mashed potatoes or to keep low carb serve over mashed cauliflower.