Slow-Cooker Beef Bourguignon

Name: Slow-Cooker Beef Bourguignon
Prep time: 30 min
Total time: 8 h 30 min
Yield: 6
Cuisine: French
Ingredients: 1 tablespoon vegetable or canola oil; 2 1/2 lb beef chuck roast, cut into 1-inch cubes; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 lb large carrots, peeled and cut into 1-inch pieces; 1 medium yellow onion, cut into large pieces; 2 cloves garlic, finely chopped; 1 bottle (750 ml) good-quality dry red wine (such as Pinot Noir); 2 cups Progresso™ beef flavored broth (from 32-oz carton); 1 teaspooon chopped fresh thyme; 6 slices bacon, crisply cooked and crumbled; Fresh thyme leaves, if desired

101 Ratings

90 Reviews

Kitchen Tested

Prep 30 min
Total 8 hr 30 min
Servings 6

Cooking the beef in the slow cooker yields tender meat that is packed with flavor! Make it a meal by serving this stew with Betty Crocker™ mashed potatoes.

By Betty Crocker Kitchens

Updated June 10, 2015

Make With

Progresso Broth

Ingredients

1 tablespoon vegetable or canola oil
2 1/2 lb beef chuck roast, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb large carrots, peeled and cut into 1-inch pieces
1 medium yellow onion, cut into large pieces
2 cloves garlic, finely chopped
1 bottle (750 ml) good-quality dry red wine (such as Pinot Noir)
2 cups Progresso™ beef flavored broth (from 32-oz carton)
1 teaspooon chopped fresh thyme
6 slices bacon, crisply cooked and crumbled
Fresh thyme leaves, if desired

Steps

1

In 7-quart Dutch oven or stockpot, heat oil over high heat. Pat beef dry with paper towels, and season with salt and pepper. Place beef in Dutch oven, working in batches if necessary as to not overcrowd Dutch oven, and cook 4 to 6 minutes, searing all sides of beef. Transfer to plate.
2

Add carrots and onion to Dutch oven, and cook 3 to 5 minutes or until onions and carrots are lightly browned and slightly tender, scraping brown bits up from bottom as they cook. Add garlic, and cook 1 minute longer, stirring frequently. Add wine, beef broth and thyme to Dutch oven, and stir until well combined.
3

Place broth mixture in 5- to 6-quart slow cooker; add beef and bacon to slow cooker. Cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Spoon into bowls to serve. Garnish with fresh thyme sprigs, if desired.
4

Freezer Directions: Make as directed through step 2. Place beef in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place broth mixture and bacon in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place bags flat to freeze. When ready to cook, thaw bags overnight in refrigerator. Place in 5- to 6-quart slow cooker; cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Garnish with fresh thyme.

Nutrition Facts

Serving Size: 1 Serving

Calories: 450

Calories from Fat: 230

Total Fat: 26g; 39%

Saturated Fat: 9g; 46%

Trans Fat: 1g

Cholesterol: 130mg; 43%

Sodium: 790mg; 33%

Potassium: 780mg; 22%

Total Carbohydrate: 10g; 3%

Dietary Fiber: 2g; 9%

Sugars: 4g

Protein: 39g

% Daily Value*:

Vitamin A: 220%; 220%

Vitamin C: 4%; 4%

Calcium: 6%; 6%

Iron: 15%; 15%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;