We are excited to be partnered with Jenn Fillenworth from Grand Rapids, MI for this recipe! Jenn is a registered dietitian who puts a focus on making simple and flavorful dishes while also working to inform people that a healthy diet can include all foods. She runs a great blog called Jenny With the Good Eats, can be seen in televised media segments and works as a food liaison for GRNow.com. 

Beef Bourguignon is without a doubt a Julia Child classic. It’s rich, meaty, and comforting. It also takes A LOT of time and dedication to get right. I highly recommend making it the old fashioned way just once so you can get a feel for the work that goes into it. But for now, enjoy having your slow cooker do most of the work for you! This recipe is excellent with roasted or mashed potatoes on the side.

Ingredients:

1-3lb Schaendorf Chuck Roast, trimmed and cut into 2-inch chunks

Salt and pepper to taste

2 tablespoons olive oil

4 strips thick-cut bacon, cut into 1-inch pieces

1 white onion, finely diced

3 cloves garlic, finely diced

2 cups red wine

2 cups beef stock

3 tablespoons tomato paste

4-6 fresh thyme sprigs

4-6 fresh parsley stems

2 bay leaves

1 cup, 1-inch diced carrots

1 cup pearl onions

2 cups cremini mushrooms, quartered

Fresh chopped parsley, for garnish

Preparation (Serves 6-8):

1) Heat a Dutch oven over medium-high heat. Once hot, add olive oil to the pan. Season the beef with salt and pepper as desired then begin to sear the beef chunks on all sides (1-2 minute per side) until a crust forms.Move the beef over to the slow cooker.

2) Once all beef has been cooked, add the bacon to the pan and render until crisp for 4-5 minutes. Move to slow cooker then add onion and garlic to the Dutch oven. Sauté until translucent (2-3 minutes) then move to the slow cooker.

3) Pour red wine into the Dutch oven and scrap up any brown bits on the bottom of the pan. Add in beef stock and tomato paste, whisk together. Pour the sauce into the slow cooker. Add carrots, thyme, parsley stems, and bay leaves. Set slow cooker on low and cook for 6-8 hours.

4) With two hours left, add the pearl onions and mushrooms. At this stage, taste your broth and season with additional salt and pepper as needed.