Multicooker Beef Bourguignon

5 slices Bacon, finely chopped
2 tsp Garlic powder
2 tsp Onion powder
1 tsp Black Pepper, freshly ground
3 lbs. boneless Beef Chuck, cut to 1” cubes
1 cup Red Wine
2 cups Beef Broth
1/2 cup Tomato Sauce
1/4 cup Soy Sauce
1/4 cup Whole Wheat Flour
3 cloves Garlic, finely chopped
2 tbsp thyme, finely chopped (2 tsp dried)
5 medium Carrots, sliced
1 medium Onion, chopped
1 lb Potatoes, baby/petite OR Yukon Gold/Red cut into small chunks
8 oz fresh Mushrooms, sliced

Alternate Instructions For Slow Cooker: In a large skillet cook bacon until crisp and add to slow cooker. Season the beef and add to the skillet and sear on each side for 2-3 minutes then move to the slow cooker. Add the red wine to the skillet scraping up the brown bits and allow it to simmer and reduce slowly then add beef broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker then add garlic, thyme, carrots, onions, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8 hours or high for 6.

1. In the multicooker on the high Sauté setting cook the bacon until crisp then set aside. Toss beef in pepper and garlic and onion powder then add to the multicooker and sear on all sides for 2-3 minutes then set aside with bacon.

2. Add red wine to the multicooker scraping up the brown bits on the sides and bottom. Allow it to simmer and reduce then slowly add beef broth, tomato sauce, and soy sauce. Once combined and bubbling slowly whisk in the flour a little at a time. Once combined and smooth cancel the Sauté setting on the multicooker.

3. Add bacon and beef that was set aside back to the multicooker along with the garlic, thyme, carrots, onion, potatoes, and mushrooms. Stir well to combine and coat all ingredients. Then Set the multicooker on the low Slow Cook setting for 8 hours or high for 6 hours.

Serving Size: 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user ANGELOFRAA.