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Slow Cooker Bourguignon Stew

A make-ahead recipe for a tasty, easy and tender beef stew packed with flavor.

Hands-on Time: 15 min. | Total Time: 9hrs. 15 min. | Serves: 4 to 6 | Difficulty: Easy

Ingredients:
  • 2 tsp. olive oil
  • 2 lbs. boneless chuck roast, trimmed of excess fat, cut into 1½” chunks
  • Dash salt
  • Dash pepper
  • 1 cup baby carrots
  • 2 cups small red potatoes, cut in half
  • 1 cup pearl onions, peeled
  • 1 garlic clove, finely chopped
  • ¼ cup beef broth
  • 1 cup red wine
  • 1 tsp. thyme leaves
Directions:
  1. Heat 12” non-stick pan over medium high heat. Add seasoned beef with salt and pepper and cook turning frequently until all sides are seared. Work in batches, if necessary.
  2. In a 3-4 quart slow cooker, place vegetables, meat, broth, wine and thyme.
  3. Cook 8-10 hours on low heat.
  4. Spoon into serving platter. Serve warm.
  5. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 520, Calories from Fat 340, Total Fat 38g (58% DV), Saturated Fat 16g (80% DV), Trans Fat 0g, Cholesterol 105mg (35% DV), Sodium 140mg (6% DV), Carbohydrates 15g (5% DV), Dietary Fiber 2g (8% DV), Sugars 4g, Protein 29g, Vitamin A 100%, Vitamin C 10%, Calcium 4%, Iron 20%.

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