A simplified version of the classic French beef stew that contains all of the flavors, but none of the fuss, of Boeuf Bourguignon. Slow cooker beef stew made in a rich red wine, bacon, and thyme braise is now weeknight dinner ready!
Category: not set
Cuisine: not set
4 slices bacon diced
3 lbs beef chuck roast, cut into 1- or 2-inch cubes
1 1/2 cups beef broth divided
1 1/2 cups pinot noir
1/2 cup tomato paste
2 tbsp soy sauce
1 tablespoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup flour
2 large carrots sliced into 1/2 inch wide pieces
2 medium potatoes cubed into 1/2 to 3/4 inch chunks
8 ounces crimini mushrooms halved
1 medium sweet onion diced in 1/4 inch pieces
3 medium cloves garlic thinly sliced
1 leaf
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