Slow Cooker Spring Beef Bourguignon

Sourced from:


  • 4 lb. 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 cloves garlic, chopped

  • 3 sprigs fresh thyme

  • 3 sprigs fresh rosemary

  • 1 bunch asparagus, trimmed and quartered

  • Chopped fresh parsley, for serving


  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 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 for 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.

Slow Cooker Spring Beef Bourguignon