Written by:Eli Ben-Yehuda, February 5, 2019

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.

Ingredients
  • 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

  • Instructions:
    1. 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.
    2. 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.
    3. Garnish with parsley and serve.
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