Beef Bourguignon One-Pour Wine Mixture In Slow Cooker

Beef Bourguignon One-Pour Wine Mixture In Slow Cooker. This beef dish is easy and tasty. The beef cooks slowly with wine and vegetables. It becomes soft, juicy, and full of flavor. It is perfect for a big family meal.

Servings: 6

Ingredients

3 lbs beef chuck roast, cut into 1 1/2-in. cubes.
11/2 cups of dry red wine (Pinno Noir or Merlot)
1 1/2 cups beef broth (low sodium is desired)
3 tablespoons tomato paste
4 cloves garlic, minced
2 teaspoons (or 1 Tablespoon) fresh thyme leaves or dried thyme
2 teaspoons kosher salt, half each.
1 teaspoon black pepper, separated out.
2 tablespoons olive oil (omitted, optional to brown, in case desired)
1 large yellow onion, chopped
3 large carrots, peeled and cut in 1/ 2 inch pieces.
8 ounces cremini/white mushrooms, cut in half or quarters.
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons unsalted butter (if you want it to be rich, it is optional)
2 tbs chopped fresh parsley, to serve (optional)

Beef Bourguignon One-Pour Wine Mixture: Instructions

Put cubes of the raw beef chuck into a large bowl and season them with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Stir to mix and then leave aside as you prepare the mixture.
Combine the red wine, beef broth, tomato paste, minced garlic and thyme and the remaining 1 teaspoon salt and 1/2 teaspoon pepper in a medium mixing bowl or a large measuring cup and whisk until the tomato paste is dissolved. It is your only blend that will add taste to the whole meal.
Place the chopped onion, sliced carrots and mushrooms in the bottom of a 6-quart slow cooker and spread them evenly in a layer on which the meat will be placed.
Arrange the seasoned uncooked beef cubes that are seasoned on the top of the vegetables within the slow cooker, but as much as possible, do not lay them in a layer to one another.
Evenly pour in the ready mixture of the red wine and the broth taking real care to wet all the meat of the slow cooker. It is supposed to resemble the beef being mere immersed in a tasty bath.
Cook the slow cooker with the lid on and cook it on LOW over 8 to 9 hours, or on HIGH over 4 to 5 hours until the beef is very tender and the vegetables are tender.
Slurry the cold water and cornstarch in a small bowl about 20 minutes prior to serving. Slowly pour the slurry into the slow cooker and stir it into the cooking liquid. Add the butter, should it be used, to add more richness. Cover and cook another 15-20 minutes or until the sauce begins to thicken slightly.
Taste beef bourguignon and add more salt and pepper when necessary. Pour into bowls, and sprinkle with chopped fresh parsley, if you prefer, and serve fiercely with whatever you like.