SOUTHERN LIVING - Slow Cooker Suppers by The Editors of Southern Living

Author:The Editors of Southern Living
Language: eng
Format: epub
Publisher: Liberty Street
Published: 2015-07-24T20:30:00+00:00

SERVES 6 to 8 ACTIVE 25 min. TOTAL 9 hours, 25 min.

BEEF BOURGUIGNON

6 bacon slices, cut into ½-inch pieces

1 (3-lb.) boneless chuck roast, trimmed and cut into 1 ½-inch cubes

2 tsp. kosher salt

1 ½ tsp. black pepper

1 ½ cups diagonally sliced carrots

1 (8-oz.) pkg. button mushrooms, quartered

3 garlic cloves, chopped

3 Tbsp. all-purpose flour

1 cup dry red wine

1 Tbsp. tomato paste

1 cup chicken broth

1 ½ cups frozen pearl onions

4 thyme sprigs

Fresh thyme leaves (optional)

1. 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 ½ tablespoons. hot drippings in skillet. Crumble bacon.

2. 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 of beef.

3. 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.

4. 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.

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