CROCK POT BEEF BOURGUIGNON
Make and share this Crock Pot Beef Bourguignon recipe from Food.com.
Provided by kat26110
Categories Stew
Time 9h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Coat beef with flour, shaking off excess.
- Set aside.
- Cook bacon in large skillet over medium heat until partially cooked.
- Add beef; cook until browned.
- Remove beef and bacon with slotted spoon.
- Layer carrots, potatoes, mushrooms, onions, garlic, bay leaf, marjoram, thyme, salt, pepper, beef and bacon mixture and wine in slow cooker.
- Cover and cook on LOW 8 to 9 hours or until beef is tender.
- Discard bay leaf before serving.
Nutrition Facts : Calories 520.2, Fat 9.3, SaturatedFat 3.3, Cholesterol 104.8, Sodium 321.9, Carbohydrate 51.3, Fiber 6.2, Sugar 9.2, Protein 44.4
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
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
BEEF BOURGUIGNON
Provided by Anne Burrell
Time 16h
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Add the beef; cover and let sit in the refrigerator at least 4 hours or overnight. (This is a really important step: it makes a huge flavor difference.)
- For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the marinade and discard. Reserve 2 cups of the marinade.
- Preheat the oven to 350 degrees F.
- Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Sprinkle the beef with salt and toss with the flour; do not flour the beef until you're ready to brown it. Add the flour-coated beef to the hot pan, but be sure to not crowd the pan; you will need to work in four batches. Brown the meat well on all sides, 12 to 15 minutes. Remove from the pan to a baking sheet.
- After the first two batches, deglaze the pot with 1/2 cup of the reserved marinade, scraping up any browned bits. Drain the liquid into a small bowl. Add more olive oil to the pan to coat and cook the remaining two batches of meat. Add the meat to the baking sheet. Deglaze the pan with 1/2 cup marinade, scraping up any browned bits.
- Add the bacon and cook until it gets brown and crispy, about 5 minutes. Toss in the mushrooms, carrots, celery, garlic and onions, and season with salt. Cook until the mixture starts to soften and becomes very aromatic, about 10 minutes. Add the tomato paste and cook, 1 to 2 minutes. Add the remaining 1 cup marinade and deglaze the pan, stirring up any browned bits, 1 minute. Add the beef. Stir to combine and cook until the wine has reduced by half, 1 to 2 minutes. Add enough of the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in the oven.
- Cook the beef for 2 hours. During the last hour of cooking time, add the potatoes. Cover the pan with the lid and put the stew back in the oven to cook for an additional hour.
- Remove the pot from the oven and skim off any excess grease from the surface of the stew. Garnish with the chives and serve with crusty bread to sop up all the sauce.
BEEF BOURGUIGNON II
Hearty, tender beef in a sumptuous red wine sauce. This is an easy and tasty dish. Definitely not the normal casserole.
Provided by Teri Smith
Categories World Cuisine Recipes European French
Time 3h20m
Yield 4
Number Of Ingredients 14
Steps:
- In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
- Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
- Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
- Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 21.9 g, Cholesterol 124.8 mg, Fat 31 g, Fiber 4.1 g, Protein 32.2 g, SaturatedFat 14.9 g, Sodium 1332.7 mg, Sugar 6.7 g
SLOW COOKER BOEUF BOURGUIGNON
I'd wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a slow cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place beef in a large resealable bowl; add wine, oil and seasonings. Turn to coat. Cover; refrigerate overnight., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add mushrooms and onions to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Drain beef, reserving marinade; transfer beef to a 4- or 5-qt. slow cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaf. If desired, serve stew with noodles.
Nutrition Facts : Calories 289 calories, Fat 15g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 350mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
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
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
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