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
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
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
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.
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
SLOW COOKER BEEF BOURGUIGNON
This is my adaptation of Rita's "Recipe#54850" #54850 for making it in the crock pot for A French Love Affair challenge in ZWT 8/France. I have made no changes to the ingredients, only the preparation so that it is suited for the crock pot. I reduced the wine by half to adapt this recipe to the crock pot. It is a delicious recipe!
Provided by CookingONTheSide
Categories One Dish Meal
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine the flour, salt and ground black pepper.
- Coat the beef cubes with this mixture.
- Melt the butter in cast iron pot over medium high heat. (Or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter).
- Add the meat and brown well on all sides.
- Add the onion, carrots, mushrooms, red pepper, and garlic to it.
- Saute for 5 to 10 minutes, or until onion is tender.
- Add the wine, bay leaf, parsley, and thyme.
- Transfer the ingredients from the skillet to the crock pot.
- Stir once and then cover with crock pot lid.
- Cook on low for 6-8 hours.
- Garnish with parsley and crumbled bacon.
- Serve with crusty French bread and enjoy!
SLOW COOKER BEEF BOURGUIGNON
Delicious, fuss-free recipe. Do all the hard work in the morning, leave all day and enjoy the results when you get home from work!
Provided by emmadavies
Time 8h15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Pre warm the slow cooker.
- Heat the oil and fry the beef cubes until brown and transfer to the slow cooker.
- Fry th onions, bacon and vegetables for 5 minutes. Stir in the flour and fry a further minute.
- Pour the wine and stock into the pan with the herbs and mustard and stir thoroughly. Bring to the boil.
- Transfer all the ingredients to the slow cooker.
- Cover and cook on a low setting for 8 hours.
- Taste and adjust seasoning.
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4.8/5 (101)Calories 181 per servingCategory Dinner, Main Course
- In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
- Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
- Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-Garnish with fresh parsley and serve with mashed potatoes if desired.
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