Tuesday, March 20, 2018

"Tasty Tuesday" @ Raider Country's Wine & Dine...March 20, 2018 (Spring beef Bourguignon - Slow Cooker)

"Tasty Tuesday" Tries to bring you

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"Quick & Economical"
Appetizers..Dinners..Deserts..& Cocktails
(Check out our 'Thirsty Thursday' & 'Frying Friday' too)
Today's Suggestion

Slow-Cooker Spring Beef Bourguignon

  Add some freshness to the beefy classic with this insanely delish slow-cooker dinner

Prep Time: 0:25
Total Time: 6:25
Yields: 6  

4 lb. beef chuck roast, cut into chunks
3 tbsp. extra-virgin olive oil
1 c. red wine
1 c. beef broth
2 c. sliced baby bella mushrooms
2 large carrots, sliced into rounds
1 large onion, diced
2 cloves garlic, chopped
3 sprigs fresh thyme
3 sprigs fresh rosemary
1 bunch asparagus, trimmed and quartered
Chopped fresh parsley, for serving

  1. Heat a large skillet over medium-high heat. While it heats, toss beef with oil. Sear beef in batches, 3 minutes per side. Between each batch, deglaze pan with some red wine, scraping up any bits with a wooden spoon. Pour mixture into slow-cooker along with seared beef as it's done.
  2. To slow-cooker, add beef broth, mushrooms, carrots, onion, garlic, thyme, rosemary and remaining red wine. Cook on high 6 to 7 hours, until beef is easily shreddable. Thirty minutes before serving, remove herbs and add asparagus; cook until just tender.
  3. Garnish with parsley and serve.

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