Tuesday, March 20, 2018

"Tasty Tuesday" Tries to bring you

"Quick & Economical"

Appetizers..Dinners..Deserts..& Cocktails

to "YOUR PLACE"
(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.