Slow Cooked Beef Bourguignon

Prep time: 20 mins

Cook time: 5 hours

Serves: 6

5 slices bacon, finely chopped

3 lbs. boneless beef chuck, cut to 1 inch cubes

1 cup red cooking wine

2 cups chicken broth

½ cup tomato sauce

¼ cup soy sauce (I used worchestershire sauce)

¼ cup flour (I did not add flour)

3 garlic cloves, finely chopped

2 Tablespoons thyme, finely chopped

5 Medium Carrots, sliced

1 pound baby potatoes

8 ounce fresh mushrooms, sliced

fresh chopped parsley for garnish

In a large skillet cook bacon over medium high heat until crisp. Put bacon in pot. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes, then add to the pot. Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the pot. Add garlic, thyme, carrots, potatoes, and mushrooms. Give it a good stir and cook on low until beef is tender for about 4 – 5 hours. Garnish with fresh parsley and serve with mashed potatoes and a chopped salad.

Slow cooked meals allow the meat to be soft and tender. It falls apart when forked. I use a cast iron dutch oven, but a well-insulated pot will work well too. Turn the heat way down low and allow to simmer for up to 5 hours. This recipe is wonderful for casual entertaining and to take along to potluck dinners. The recipe is adapted from: therecipecritic.com/2016/11/slow-cooker-beef-bourguignon/

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