Beef Bourguignon with Asparagus

Ingredients
4 lb. 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
large carrots, sliced into rounds
large onion, diced
cloves garlic, chopped
sprigs fresh thyme
sprigs fresh rosemary
bunch asparagus, trimmed and quartered
Chopped fresh parsley, for serving
Directions
Heat a large skillet over medium-high heat. While it heats, toss beef with oil. Sear beef in batches, 3 minutes per side. Between each batch, deglaze 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