Crockpot Beef "Bourguignon"

Servings: 8



  • 6 Strips Thick-Cut Bacon, halved
  • 2 TBSP Herban Legend Seasoning + 1/2 TBSP
  • 2 1⁄2 lb Chuck Roast, cubed into 1-2” pieces
  • 1⁄4 Cup Flour + 2 TBSP
  • 1 Onion, Medium-diced
  • 4 Stalks Celery, small-diced
  • 1 tsp Salt
  • 1 Cup Pinot Noir
  • 1 28 oz. Can Crushed Tomatoes
  • 1 tsp Better Than Bouillon Beef Base
  • 1 1⁄2 lb Small Red Potatoes
  • 1 lb Baby Carrots
  • 3 Cups Chicken Stock
  • 10 oz Frozen Green Peas
  • 2 TBSP Minced Fresh Parsley
Crockpot Beef "Bourguignon"


Step 1:

In a saute pan, cook halved bacon until crisp. Set aside. Season cubed beef with 2 TBSP Herban Legend Blend.

Step 2: 

Dredge lightly with 1⁄4 cup of flour. In bacon renderings, brown HALF of the stewed beef over high heat on both sides, making sure not to let pieces touch. Remove meat and set aside.

Step 3: 

Lower heat to medium and sauté onions, celery and salt. Shut off heat and add vegetables to Crock Pot.

Step 4: 

Add Pinot Noir, Crushed Tomato and 1 tsp Better than Bouillon Base. Gently stir and bring to a simmer.

Step 5: 

Add potatoes, carrots, beef, bacon, simmering sauce, chicken stock to crock pot. Be sure to stir well. Cover and cook on High for 6-8 hours.

Step 6: 

In the last hour, make a slurry which consists of ladling a cup of broth in bowl and adding A2 TBSP Flour. Stir vigorously until it turns into a slurry. Pour back into pot and stir.

Step 7: 

Add peas and fresh parsley and let cook until peas are warm.