Ingredients:
-
- 2 pounds beef chuck roast, cut into 2-inch pieces
- 8 ounces button mushrooms, sliced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (such as Pinot Noir or Burgundy)
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish

- In a large bowl, season the beef with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the beef to the skillet and cook until browned on all sides, about 5 minutes.
- Remove the beef from the skillet and place it into the slow cooker.
- Add the sliced mushrooms, chopped carrots, chopped celery, chopped onion, and minced garlic to the slow cooker.
- In a small bowl, whisk together the beef broth, red wine, tomato paste, all-purpose flour, dried thyme, and bay leaf until well combined.
- Pour the mixture over the beef and vegetables in the slow cooker.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the vegetables are cooked through.
- Season the beef bourguignon with salt and pepper, to taste.
- Serve hot, garnished with chopped fresh parsley.
Enjoy your delicious Slow Cooker Beef Bourguignon with mushrooms!