- 1 1/2 pounds beef chuck roast, cut into bite sized pieces
- 3 carrots, peeled and finely chopped
- 3 stalks of celery, peeled and finely chopped
- 1 sweet onion, peeled and finely chopped
- 1 clove garlic, peeled and minced
- 1 cup red wine (see note)
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth
- 2 teaspoons dried thyme
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup flour
- 6 slices bacon, chopped into bite sized pieces
- Place all ingredients except for flour and bacon in your slow cooker and give them a stir.
- Add 1/4 cup of the flour and stir again. Press Low, set the slow cooker for 8 hours, put the lid on and let it cook away.
- After 8 hours, stir in the remaining flour, raise the heat to high and let it cook while you make the bacon.
- Cook the bacon until it is crispy and then drain on paper towels.
- Ladle the soup into warmed bowls, garnish with bacon and serve!
Beef Bourguignon is traditionally made with Burgundy, but I’ve found that any red wine will work just fine!