Name: Slow Cooker Beef Bourguignon and Simply Mashed Yukon Golds
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: French
Ingredients: 2 pounds beef chuck shoulder pot roast, cut into 1-inch pieces; 1/4 cup all-purpose flour; olive oil; 1 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup beef broth; 2 cups Burgundy or other dry red wine; 2 tablespoons tomato paste; 4 crushed garlic cloves; 2 teaspoons dried marjoram leaves, crushed; 8 ounces baby carrots (about 1-3/4 cups); 8 ounces fresh pearl onions, peeled or frozen pearl onions; 8 ounces mushrooms, cut in half if large; Chopped fresh parsley (optional)

Ingredients

2 pounds beef chuck shoulder pot roast, cut into 1-inch pieces
1/4 cup all-purpose flour
olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
2 cups Burgundy or other dry red wine
2 tablespoons tomato paste
4 crushed garlic cloves
2 teaspoons dried marjoram leaves, crushed
8 ounces baby carrots (about 1–3/4 cups)
8 ounces fresh pearl onions, peeled or frozen pearl onions
8 ounces mushrooms, cut in half if large
Chopped fresh parsley (optional)

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Instructions

Lightly coat beef with flour. Heat 2 tablespoons olive oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding oil as needed. Remove beef from stockpot and into slow cooker; season with salt and pepper. Add 1/2 cup water to stockpot and deglaze beef drippings. Add this broth to slow cooker.
Stir in wine, tomato paste, garlic and marjoram. Add carrots, onions and mushrooms.
Cook on low heat for 8-10 hours.

Notes

Recipe adapted by Beef. It’s What’s For Dinner