You can cook beef bourguignon on the hob – it’s no doubt the original method – but it is much easier to keep the heat constant in a moderate oven. (Plus it’s easier to clean up after yourself with the pot safely bubbling away out of sight.) Try this amazing take on French cuisine this weekend for a heart healthy dining experience.
3 to 4 pound 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 garlic cloves, chopped
3 springs fresh thyme
3 sprigs fresh rosemary
1 bunch asparagus, trimmed and quartered
Chopped fresh parsley, for serving
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 the 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.
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