I know once fall approaches, everyone starts to talk about their slow cookers. I love the convenience of a slow cooker meal pretty much any time of year but I know once the temps start to cool down and the days seem to get shorter, most of us would love to come home to the warm smell of comfort food already in our kitchens. Fall is the time of year that slow cookers start to get busy again.
The smell that develops from this Slow Cooker Beef Bourguignon is intoxicating… the red wine combined with beef and vegetables just works its magic and can turn any busy evening into a gourmet meal.
I like to serve this Slow Cooker Beef Bourguignon with creamy mashed potatoes made from Yukon Gold potatoes and simply seasoned with a little butter, sour cream, chives, salt and pepper.
Ingredients
- 2 pounds beef chuck shoulder pot roast, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup water or beef broth
- 2 cups Burgundy or other dry red wine
- 2 tablespoons tomato paste
- 4 crushed garlic cloves
- 2 teaspoons dried marjoram leaves, crushed
- 8 ounces baby carrots (about 1-3/4 cups)
- 8 ounces fresh pearl onions, peeled or frozen pearl onions
- 8 ounces mushrooms, cut in half if large
- Chopped fresh parsley (optional)
Instructions
- Lightly coat beef with flour. Heat 2 tablespoons olive oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding oil as needed. Remove beef from stockpot and into slow cooker; season with salt and pepper. Add 1/2 cup water to stockpot and de-glaze beef drippings. Add this broth to slow cooker.
- Stir in wine, tomato paste, garlic and marjoram. Add carrots, onions and mushrooms.
- Cook on low heat for 8-10 hours.
