Slow Cooker Beef Bourguignon Soup
Servings: 6
Ingredients
- 4 slices bacon
- 1 1/2 lb stew beef
- 1 C carrots
- 1 C celery
- 1 C yellow onion
- 3 C baby red potatoes
- 2 cloves garlic
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp thyme
- 1/2 tsp basil
- 1/8 tsp red pepper flakes
- 2 C red wine
- 3-4 C beef stock
- 3/4 C pasta I used ditalini pasta
Instructions
- Prepare vegetables: chop onion, celery and carrots. Mince garlic. Quarter potatoes. Add to slow cooker.
- Cut stew meat into bite size pieces.
- Fry bacon in a large skillet over medium heat until crisp. Chop and set aside.
- In remaining bacon grease, sear stew meat in small batches. Flip pieces to sear both sides. Remove to a platter or immediately toss in slow cooker. Continue until all of your meat has been seared.
- Add bacon and seared meat to slow cooker. Sprinkle with seasonings. Pour in wine and beef stock. Stir gently. Cover and cook on high for 5 hours.
- In the last 30 minutes, add pasta.
- Serve warm. Store in the refrigerator for up to several days or in the freezer for several months. Remember to label your containers well.
Notes
Inspired by: Mastering the Art of French Cooking by Julia Child