Slow Cooker Beef Bourguignon with Pasta
This hearty and comforting dish is perfect on a chilly evening, and pairs perfectly with a full-bodied wine.
Serves: 8Hands-on: 35 minutesTotal: 8 hours 35 minutesDifficulty: Medium
- 8 slices bacon, diced
- 1 boneless English or chuck roast (3 lbs.), trimmed and cut it into bite-sized pieces
- 1 large carrot, peeled and diced
- 1 cup pearl onions
- 16 oz. fresh mushrooms, cleaned and sliced
- 3 cloves garlic, peeled and minced
- 2 Tbsp. tomato paste
- 2 cups beef broth
- 4 cups burgundy
- 1⁄2 tsp. thyme
- 1 bay leaf
- 1⁄4 tsp. salt
- 1⁄8 tsp. ground black pepper
- 1 large yellow onion, peeled and thinly sliced
- 1⁄2 cup butter, softened
- 1⁄2 cup all-purpose flour
- 4 cups cooked farfalle pasta
- In a large nonstick skillet fry the bacon over medium heat until it renders its fat. Use a slotted spoon to remove the bacon and reserve it for another use.
- Add the beef to the skillet and brown the meat over medium-high heat for 5 minutes. Transfer the meat to the slow cooker with onions and carrots. Cover the cooker. Stir in the sliced mushrooms; stir-fry for 5 minutes or until the mushroom liquids have evaporated; transfer to the slow cooker and replace the cover.
- Add the garlic and tomato paste to the skillet and sauté for 3 minutes or until the tomato paste just begins to brown. Stir in the broth, scraping the bottom of the pan to remove any browned bits and work them into the sauce. Remove the pan from the heat and stir in the burgundy, thyme, bay leaf, salt, and pepper; stir to combine. Pour into the slow cooker. Cover and cook on low for 8 hours.
- To thicken the sauce, use a slotted spoon to transfer the meat, cooked onions and mushrooms to a serving platter; cover and keep warm. In a small bowl, mix the butter together with the flour to form a paste; whisk in some of the pan liquid a little at a time to thin the paste. Strain out any lumps. Increase the heat of the cooker to high. When the pan liquids begin to bubble around the edges, whisk in the flour mixture. Cook, stirring constantly, for 15 minutes or until the sauce has thickened enough to coat the back of a spoon. Pour over the meat, mushrooms, and onions and serve over pasta.