SLOW COOKER BEEF BOURGUIGNON
The secret to beef bourguignon? Slow cooking! This is a slow cooker beef bourguignon that tastes delicious after a long, slow simmer. It is even better if you make it ahead and let the flavors meld overnight.
Provided by stella
Categories Soups, Stews and Chili Recipes Stews Beef
Time 6h45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat butter and oil in a large skillet over medium-high heat. Add beef stew meat and cook until browned, 5 to 8 minutes. Brown beef in batches if necessary, making sure to not overcrowd the pan, otherwise the beef won't brown. Remove browned beef from the skillet and place in the slow cooker.
- Add onion to the skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onion to the slow cooker.
- Place skillet back on medium-high heat and pour in half of the wine. Bring the wine to a simmer, scraping up any browned bits from the bottom of the pan. Remove from heat and carefully pour into the slow cooker along with the remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
- Place the lid on the slow cooker and cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 453.1 calories, Carbohydrate 12.6 g, Cholesterol 95.1 mg, Fat 21.4 g, Fiber 2.4 g, Protein 28.9 g, SaturatedFat 8 g, Sodium 150.7 mg, Sugar 5.2 g
BOEUF BOURGUIGNONNE/BEEF BURGUNDY (CROCK POT OR NOT)
This is from the Rival Crock pot recipe book. Boeuf Bourguignonne, also known as Beef Burgandy, is a french peasant stew. It was my absolute favorite recipe that my mom made while I was growing up. *To make gravy thicker. Turn crock pot to high. Combine 3 T flour with 3 T melted butter & put into stew **To make gravy thicker for oven cooking method, make a roue of the flour & butter & add to oven dish.
Provided by sofie-a-toast
Categories Stew
Time 10h30m
Yield 1 large pot
Number Of Ingredients 16
Steps:
- Fry 6 strips bacon until crisp and cut into 1/2 inch pieces.
- In the bacon grease brown well beef stew meat. Put beef into crock pot.
- Brown 1 med carrot sliced & 1 sliced small onion. Add salt & pepper to taste. Stir in 3 T flour & 1 10-3/4 oz can condensed beef broth. Mix well & put in crock pot.
- Add the bacon, tomato paste, minced garlic, thyme leaves, bay leaf, and pearl onion to the pot.
- Cover and cook on low for 8-10 hours. (or in 300 degree oven in a covered pan for 2 hours.).
- Saute mushrooms in butter and add with red wine to crock pot or oven dish & cook for one more hour.
- I recommend serving this over mashed potatoes.
CROCK POT DRUNKEN BOEUF BOURGUIGNON (BEEF BURGUNDY
The reason I call this one "Drunken" is because I add double the amount of wine I put into it. Yummy!!!! Boeuf Bourguignon, a delectable beef stew, celebrates its roots through homage to its prized Charolais cattle. Reputed for their distinct taste, low fat content, & gentle temperament, the creamy white Charolais bulls, ...
Provided by Kimmi Knippel (Sweet_Memories)
Categories Beef
Time 10h45m
Number Of Ingredients 21
Steps:
- 1. Season the beef with pepper & put it in your slow cooker.
- 2. Cook bacon in a skillet until crisp, about 8 - 10 minutes.
- 3. Put your diced onions in the skillet with the tomato paste, garlic & thyme until onions are unfrozen & soft, about 3 minutes.
- 4. Put in your flour & stir for 1 minute to get the flour taste out of it.
- 5. Stir in 2 C wine & get all the bacon bits off the bottom of the pan, cook 2 minutes.
- 6. Pour into the slow cooker. (Don't worry about room for the rest of the ingredients. This will cook down enough to add the other stuff later).
- 7. Pour in broth, soy sauce (give a quick stir) & bay leaves.
- 8. Cover & cook for 9 - 10 hours on LOW.
- 9. About 30 minutes before it's done, put your pearl onions, water, butter & sugar in a pan & sauté until the onions are soft, about 5 minutes.
- 10. Pour in 2 C wine & reduce, about 5 minutes.
- 11. Throw in the mushrooms & sauté about 10 minutes.
- 12. Throw it all in the slow cooker & let it cook for about 15 more minutes.
- 13. Serve over mashed potatoes, egg noodles or white rice with a nice glass of wine & you will be happy happy happy!
FRENCH BEEF BURGUNDY FOR THE CROCK POT
Make and share this French Beef Burgundy for the Crock Pot recipe from Food.com.
Provided by BeckyF
Categories Stew
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the flour, salt and black pepper.
- Dredge the beef cubes in the flour mixture and brown in the olive oil in a medium skillet.
- Place the beef and remaining ingredients into the Crock Pot Slow Cooker and mix thoroughly and combine.
- Cover; cook on Low for 4 to 6 hours or on High for 2 to 3 hours.
Nutrition Facts : Calories 480.7, Fat 20.8, SaturatedFat 7.2, Cholesterol 149.7, Sodium 593, Carbohydrate 13.5, Fiber 1.2, Sugar 1.7, Protein 50.4
SLOW COOKER BEEF BURGUNDY
Tender cubes of beef are braised in a burgundy wine sauce with savory vegetables. I made this often when I worked full time. It's good over noodles or mashed potatoes. -Sherri Mott, New Carlisle, Indiana
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. , Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours., Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.
Nutrition Facts : Calories 460 calories, Fat 29g fat (12g saturated fat), Cholesterol 130mg cholesterol, Sodium 663mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.
SLOW COOKER BEEF BURGANDY STEW
This is a new recipe I tried this year. The whole family loved it and I plan to make it many times in the future.-Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 9h25m
Yield 11 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine 1 cup wine, oil, 1 teaspoon pepper and 1/2 teaspoon salt. Add the beef; seal bag and turn to coat. Refrigerate for 8 hours or overnight., In a large skillet, cook bacon over medium heat until almost crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Brown onion in drippings. Add mushrooms and garlic; cook 3 minutes longer. Transfer onion mixture and bacon to a 4-qt. slow cooker., Drain and discard marinade. Add 1/4 cup flour to beef in bag; toss to coat. Transfer beef to slow cooker. In a small bowl, combine the tomato paste, thyme, parsley and remaining wine, pepper and salt. Pour over beef. Cover and cook on low for 9-10 hours or until meat is tender., Combine remaining flour and broth until smooth; gradually stir into beef mixture. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with noodles if desired.
Nutrition Facts : Calories 353 calories, Fat 18g fat (6g saturated fat), Cholesterol 110mg cholesterol, Sodium 383mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.
CROCK POT BEEF BOURGUIGNON
Found on the internet with Amy F. as the poster. Thanks Amy this is so good! Prep time does not include marinade time, which is 3 hours to overnight.
Provided by ROBIN PENA
Categories Stew
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients, mix well; add beef.
- Marinate at least 3 hours or over night.
- Drain meat; reserve marinade.
- In skillet sauté bacon; remove.
- Brown meat in bacon fat.
- Place beef, bacon, vegetables, and seasonings in crock pot.
- Pour over enough marinade to cover.
- Cook on low 8-10 hours.
Nutrition Facts : Calories 864.1, Fat 58.3, SaturatedFat 21.2, Cholesterol 163.5, Sodium 861.3, Carbohydrate 27.4, Fiber 3.6, Sugar 11, Protein 45.8
SLOW-COOKER BEEF BOURGUIGNON
Cooking the beef in the slow cooker yields tender meat that is packed with flavor! Make it a meal by serving this stew with Betty Crocker™ mashed potatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 6
Number Of Ingredients 12
Steps:
- In 7-quart Dutch oven or stockpot, heat oil over high heat. Pat beef dry with paper towels, and season with salt and pepper. Place beef in Dutch oven, working in batches if necessary as to not overcrowd Dutch oven, and cook 4 to 6 minutes, searing all sides of beef. Transfer to plate.
- Add carrots and onion to Dutch oven, and cook 3 to 5 minutes or until onions and carrots are lightly browned and slightly tender, scraping brown bits up from bottom as they cook. Add garlic, and cook 1 minute longer, stirring frequently. Add wine, beef broth and thyme to Dutch oven, and stir until well combined.
- Place broth mixture in 5- to 6-quart slow cooker; add beef and bacon to slow cooker. Cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Spoon into bowls to serve. Garnish with fresh thyme sprigs, if desired.
- Freezer Directions: Make as directed through step 2. Place beef in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place broth mixture and bacon in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place bags flat to freeze. When ready to cook, thaw bags overnight in refrigerator. Place in 5- to 6-quart slow cooker; cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Garnish with fresh thyme.
Nutrition Facts : Calories 450, Carbohydrate 10 g, Cholesterol 130 mg, Fat 2, Fiber 2 g, Protein 39 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 4 g, TransFat 1 g
BEEF BOURGUIGNON - SLOW COOKER RECIPE
Steps:
- Cook bacon 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. Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Stir in flour. Add broth, mix well, and add to Crock-Pot. Add cooked bacon, thyme, tomato paste, garlic, bay leaf, and pearl onions. Cover and cook on low 8 to 10 hours. Saute mushrooms in 2 tablespoons butter and add to crock pot with wine about an hour before serving. To thicken gravy: Turn Crock-Pot to high. Cream 1/4 cup flour and 2 tablespoons butter. Roll into pea size balls and drop into Crock-Pot. Bring to boil and let thicken.
BOEUF BOURGUIGNON FOR THE CROCK POT
This is my adaptation of LifeIsGood's recipe #483151 #483151 for making in the crock pot, for A French Love Affair challenge of ZWT 8 / France. I haven't changed the ingredients, only the preparation is adapted for making in a crock pot.
Provided by Mia in Germany
Categories One Dish Meal
Time 4h40m
Yield 6 , 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large pot. Add the bacon and cook over medium heat for 8-10 minutes, stirring occasionally, until the bacon is lightly browned. Remove bacon with a slotted spoon to a plate.
- Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches, in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove seared cubes to the plate with the bacon and continue searing until all of the beef is browned. Set aside.
- Toss the carrots, sliced onions, 1 tablespoon salt and 2 tablespoons pepper into the fat in the pot and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the cognac (stand back and ignite with a match to burn off the alcohol).
- Put the meat and the bacon back into the pot with any juices that have accumulated on the plate. Add the wine. Bring to a boil, then add tomato paste and thyme, boil for 2-3 minutes.
- Transfer everything from the pot into the crock pot, then add the hot beef broth. Stir once, then cover and let cook on high for 3 hours.
- Meanwhile, thaw the frozen onions.
- After 3 hours, saute the mushrooms in 2 tablespoons butter until lightly browned. Set aside.
- In the remaining 2 tablespoons butter saute the thawed onions until translucent, then add the flour, stir well, and add the sauted mushrooms.
- Add onions and mushrooms to the crock pot, stir well to combine, then continue cooking for another 45 minutes. Season to taste, if necessary.
- For serving, rub each slice of bread on one side with the garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
- If sauce is too thin, dissolve one teaspoon to one tablespoon in some cold water and stir into still simmering stew.
CROCK POT BEEF BOURGUIGNON
I've been making this for years and years. It's one of those never fail to please recipes. The recipe originally came from the little book of recipes that came with my first crock pot. I often buy and use beef that is already cubed to save a little time. I also by a jar of small onions and add that instead of the fresh.
Provided by Lvs2Cook
Categories Vegetable
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook bacon in large skillet until crisp.
- Remove from pan and drain.
- Add beef cubes to the same pan and brown well.
- Place browned beef cubes in crock pot.
- Add onion slices and carrot slices to skillet.
- Add tomato paste, thyme and minced garlic.
- Season to taste with salt and pepper; stir in flour.
- Add broth and mix well.
- Add this mixture to the crock pot over the beef.
- Add bay leaf and pearl onions.
- Crumble cooked bacon and add to crock pot.
- Cover and cook on LOW for 8-10 hours.
- Saute mushrooms and add to crock pot with wine about 1 hour before serving.
SLOW COOKER BEEF BOURGUIGNON
Feed a crowd or freeze a batch of our comforting beef bourguignon. This classic recipe uses slow-cooked beef and red wine for a deliciously rich stew
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 8h20m
Number Of Ingredients 16
Steps:
- Turn the slow cooker to low and heat 2 tbsp of the oil in a large frying pan. Season the meat and fry for 3-4 mins in batches until browned all over, scooping out each batch with a slotted spoon and transferring the browned meat to a plate.
- Tip the onion, carrot and celery into the pan and fry for 5-10 mins until soft. Add the herbs and flour and cook for another 2 mins. Pour a splash of the wine into a bowl, then add the stock cube, sugar and tomato purée and mix to form a paste. Scrape the paste into the onion mix and pour in the remaining wine. Bring the mixture to a bubble, then transfer to the slow cooker. Stir in the browned beef, topping up with a splash of water to cover the meat if needed. Simmer on low for 6-8 hrs until the meat is falling apart but still holding its shape.
- About 35 mins before serving, heat the remaining oil in a pan. Fry the bacon, shallots and mushrooms for 5-8 mins until caramelised and the veg is starting to soften, then tip into the slow cooker. Simmer the stew gently on high for 30 mins. If you want a thicker gravy, use the reduce function or leave the stew uncovered. Serve with mashed potatoes or crusty bread, if you like.
Nutrition Facts : Calories 497 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 1 milligram of sodium
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