Slow-Cooker Boeuf Bourguignon with Spiralized Vegetables
Prep Time 20 minutesmins
Cook Time 5 hourshrs15 minutesmins
Total Time 5 hourshrs35 minutesmins
Ingredients
5slicesbaconcubed (use thick-cut bacon if you can find it)
3poundsbeef chuck roastround roast, or other similar cut, cut into 1-inch cubes
salt and pepper
1large yellow onionBlade A, noodles trimmed
3whole stalks celerydiced
3garlic clovesminced
1tablespoontomato paste
1poundwhite button mushroomssliced
4sprigs fresh thyme
1bay leaves
1cupchicken or beef broth + more as needed
1cupred wineI used Pinot Noir
1large carrotor 2 medium carrots, peeled, Blade D, noodles trimmed
to garnish: chopped parsley
optionalif you like heat: a pinch of red pepper flakes to garnish
Instructions
Heat a large skillet over medium-high heat. Once the pan is hot, add the bacon. Cook the bacon until crispy and then transfer to a paper towel lined plate.
Meanwhile, season the beef cubes well with salt and pepper.
In one layer (careful not to crowd), add beef cubes. Sear for 1-3 minutes, then flip, and sear another 1-3 minutes or until seared on all sides. Transfer to the slow cooker and repeat with the remaining beef, working in batches until all the meat is seared and placed into the slow cooker.
Add the bacon, onion, celery, garlic, and mushrooms to the slow cooker. Tuck the sprigs of thyme and the bay leaves in between the vegetable-meat mixture. Add the broth and wine— the liquid should almost completely cover the mixture (about ¾ of the way), so add more as needed.
Cover the slow cooker and cook on high for 4 hours. After 4 hours, add the carrot noodles quickly and then cover. Cook for another 1 hour or until beef is tender and pulls apart.
When done, give everything a big stir to combine and remove the bay leaves. Serve in bowls and garnish with parsley and red pepper flakes, if desired.
Recipe Notes
Per serving (1 out of 6) - calories: 548, fat: 32g, saturated fat: carbs: 6g, fiber: 1g, sugars: 3g, protein: 50g, sodium: 340mg