"Tasty Tuesday" Tries to bring you
"Quick & Economical"
Appetizers..Dinners..Deserts..& Cocktails
to "YOUR PLACE"
(Check out our 'Thirsty Thursday' & 'Frying Friday' too)
(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
Ingredients
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
Directions
- 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.
- 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.
- Garnish with parsley and serve.
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