We made a classic, company-only recipe weeknight friendly with a little help from our trusty slow cooker. Our Beef Bourguignon recipe is layered with rich, delicious ingredients. Carrots, mushrooms, red wine, tomato paste, chicken broth, pearl onions, thyme sprigs, and thyme leaves flavor cubed boneless chuck roast. Before the chuck roast is added to the slow cooker it’s browned in batches in a skillet to bring an extra layer of flavor to the dish. The mixture will cook on LOW in the slow-cooker for about eight hours—or until the beef is fall-apart tender. Each serving can be finished with a sprinkling of cooked bacon and thyme leaves. While you can opt to leave off the thyme leaves, we recommend you don’t skimp when it comes to the bacon. The salty bite is the perfect topping for this hearty dish.
6 bacon slices, cut into 1/2-in. pieces
1 (3-lb.) boneless chuck roast, trimmed and cut into 1 1/2-in. cubes
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 1/2 cups diagonally sliced carrots
1 (8-oz.) package button mushrooms, quartered
3 garlic cloves, chopped
3 tablespoons all-purpose flour
1 cup dry red wine
1 tablespoon tomato paste
1 cup chicken broth
1 1/2 cups frozen pearl onions
4 thyme sprigs
Fresh thyme leaves (optional)
How to Make It
Cook bacon in a large skillet over medium until crisp, 6 to 8 minutes. Transfer bacon to a plate lined with paper towels to drain, reserving 1 1/2 tablespoons hot drippings in skillet. Crumble bacon.
Sprinkle beef with salt and pepper. Add half of the beef to skillet, and increase heat to medium-high. Cook, stirring occasionally, until browned on all sides, 6 to 9 minutes. Transfer beef to a 5-quart slow cooker. Repeat with remaining half beef.
Add carrots and mushrooms to skillet; cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Stir in garlic; cook 30 seconds. Stir in flour, and cook, stirring constantly, 1 minute. Add wine and tomato paste; cook, stirring constantly, 2 minutes. Add broth, and bring to a boil, stirring constantly. Transfer mixture to slow cooker.
Add onions and thyme sprigs to slow cooker. Cover and cook on LOW until beef is very tender, about 8 hours. Discard thyme sprigs. Skim excess fat from top of mixture, and discard. Discard beef mixture evenly among 6 bowls; sprinkle with cooked bacon and, if desired, thyme leaves.