Slow-Cooker Spring Beef Bourguignon.

Eli Ben-yehuda

Written by Eli Ben-yehuda

On 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.


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  • 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:

    Heat a large skillet over medium-high heat. While it heats, tosses 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.

    Garnish with parsley and serve.

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    Written by Eli Ben-Yehuda

    With a passion for health advocacy Eli researches and writes many articles concerning improving the lives of people diagnosed with high blood pressure and the complication they experience. He believes educating people is the best way to improve their overall health.

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