BEEF BOURGUIGNON - SLOW COOKER RECIPE

Submitted by mrfoxil

4/five fork user rating

reviews (12)

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This is an original Crock-Pot recipe that I accept loved for 30 years. Apply a good burgundy wine. If you can't discover that, use a domestic Pinot Noir. Serve over rice and along with a crusty bread. Many of yous would know this, but a tip for the onions is: Buy white pearl onions which ordinarily come in a minor mesh bag in the supermarket. Eddy a pocket-sized pot of water and put onions in in that location. Take the onions out in one infinitesimal and so piece the stem finish of the onion and then squeeze the onion and the skin will come right off.

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      Ingredients

        • half-dozen strips bacon cutting in 1/2" pieces
        • iii lbs beefiness rump or chuck cut in 1 1/2" cubes
        • 1 large carrot peeled and cubed
        • i medium onion cubed
        • 3 T flour
        • 10 oz can condensed beef broth
        • 1 T tomato paste
        • 2 cloves garlic minced
        • 1 t whole thyme
        • 1 whole bay foliage
        • 1/2 lb white pearl onions peeled
        • 1 lb mushrooms, sliced
        • 2 T butter
        • 1 1/2 t salt
        • 1/8 t blackness pepper
        • 1/ii cup cerise wine, preferably Burgundy or Cote du Rhone

      Preparation

        1. Cook salary in large skillet until crips. Remove and drain. Add beef cubes and brown well. Placed browned beef cubes in Crock-Pot. Brown carrot and onion. Flavour with one 1/2 teaspoons salt and 1/8 teaspoon pepper. Stir in flour. Add goop, mix well, and add to Crock-Pot. Add cooked salary, thyme, tomato plant paste, garlic, bay leaf, and pearl onions. Embrace and cook on low 8 to 10 hours. Saute mushrooms in 2 tablespoons butter and add together to crock pot with wine well-nigh an hour before serving. To thicken gravy: Turn Crock-Pot to loftier. Cream 1/four loving cup flour and two tablespoons butter. Scroll into pea size balls and drib into Crock-Pot. Bring to boil and let thicken.

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      Reviews

      • I'm making this recipe at present but I'1000 concerned about the VERY modest corporeality of wine (but half a cup?). Is that right? Most recipes crave 2-3 cups of wine. (Giving it 3 stars alee of time; will update after.)

      • It was delicious! Little salty for me, so next time I will omit the table salt.

      • Peachy recipe. Like others, I doubled the stock and veggies and I used elk, which turned out great in this.

        msujendunn from Montana /

      • This my first endeavour at ever making boeuf bourguignon. This was a very easy recipe to brand. Served with a green salad and fresh fruit. I served a very nice merlot with this. My family was very impressed.

        bessh5 from Fairfield CA /

      • Fabulous, tasty, easy, filling, good stuff!

        spbmrmusic from tampa bay /

      • This was a good basic recipe - with but two issues. ten ounces is not enough goop for a good sauce, and more carrots needed. I used a bit more bacon, as each browning seemed to absorb the salary fat. A few teaspoons of Worchestshire brought out the Umama, only a single anchovy would exercise. Lovely with mashed potatoes if you can make more sauce.

        lisaevansbrown2 from Portland /

      • first-class; didn't accept the pearl onions and so left them out; served with garlic mashed potatoes; could use more liquid for gravy.

        pcobb21 from ColumColumbusCCCCCCC /

      • I accept made this 3 times now and the family loves it. My changes: 4oz of panchetta instead of the bacon 1 lbs of carrots i.5 lbs mushrooms To simplify the browning process I cutting the meat into 1.5" slabs, browned it, and then cutting into 1.5" cubes. Left the carrots whole.

      • We fabricated this today for the first time. We have made Julia Child's version a number of times and it was skillful, merely this is GREAT! Definitely a company worthy meal. And then like shooting fish in a barrel! Made the recipe equally written and served with egg noodles. Perfect with crusty bread!

        tscyr from Lake Oswego, OR /

      • I am just starting to cook this recipe and think that in that location isn't enough liquid in it. For 3lbs of meat and 3 Tbs flour 10 ozs of goop makes a very thick sauce. Maybe as information technology cooks more liquid will come from the beefiness and veg but I doubt it. Can anyone else reassure me on this? Thanks

        mahnrut from Washington DC /

      • Delicious!! Family loved the flavor, and compared it to the Julia Child recipe, which is harder and yous strain out the mushrooms and carrots. I like them in there meliorate. Will admittedly brand it once more.

        tracysp2001 from Columbus, OH /

      • I agree with MRFOXIL - a archetype recipe - and it doesn't comprise a great deal of alcohol like another recipes.

        kristy_maas from Minneapolis, MN /