SLOW-COOKER BURGUNDY BEEF
When my adult children are coming over for dinner, this is the request. All three of them, and their significant others, love this dish. Yum! - Urilla Cheverie, Alfred, Maine
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until meat is tender, 8-9 hours., Combine cornstarch and water until smooth; stir into pan juices. Cook, covered, on high until gravy is thickened, about 15 minutes. Serve with noodles.
Nutrition Facts : Calories 347 calories, Fat 8g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 811mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 40g protein.
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 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
TODAY SHOW BEEF BURGUNDY (SLOW COOKER)
Traditionally served with buttered potatoes garnished with parsley, this version cooks the entire meal in the slow cooker. If you have extra time, marinate meat overnight in red wine, crushed garlic, fresh cracked pepper, fresh thyme, chopped carrots and onions, then pat dry before serving. If you want a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water or stock. You can also exclude the potatoes and serve over buttered noodles or spatzle.
Provided by Karen in MA
Categories Stew
Time 7h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Place potatoes in bottom of slow cooker.
- Season beef with salt and pepper, dust with flour and set aside.
- Cook bacon in large skillet over medium-high heat until most of the fat is rendered. Remove with slotted spoon to slow cooker.
- Brown meat in bacon fat, working in batches if necessary. Remove meat to slow cooker.
- Heat olive oil in skillet. Add onions and saute until translucent and fragrant, approximately 5 minutes. Add garlic, sauté for 1 minute. Add carrots and sauté for 5 more minutes. Transfer entire contents of skillet to slow cooker.
- Optional: Deglaze pan with wine and add to slow cooker.
- Add all remaining ingredients to slow cooker except mushrooms, pearl onions and parsley. Turn slow cooker to low cooking setting. Cook for 6-7 hours.
- Add mushrooms and pearl onions. Season. Turn cooking setting to high and allow to cook for 1 hour.
- Season to taste and transfer to serving dishes. Garnish with fresh chopped parsley.
Nutrition Facts : Calories 747.9, Fat 24, SaturatedFat 8.2, Cholesterol 153.8, Sodium 577.1, Carbohydrate 53.3, Fiber 7.1, Sugar 10.3, Protein 55.9
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SIRI DALY'S SLOW-COOKER BEEF BOURGUIGNON RECIPE - TODAY
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3.6/5 (148)Category EntréesAuthor Siri DalyTotal Time 7 hrs 20 mins
- 1. In a large bowl, coat the beef in the flour, Italian seasoning, 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Stir until the beef is evenly covered.
- 2. Heat the olive oil in a large saucepan over medium-high heat. Add the beef mixture, in batches, and cook until browned, 3 to 4 minutes per side. Transfer the meat to a 6-quart slow cooker.
- 3. Reduce the heat to medium; add the wine, beef stock and tomato paste to the saucepan. Using a wooden spoon, stir, scraping up the browned bits from the bottom of the pan. Stir until the tomato paste is dissolved. Pour on top of the beef mixture in the slow cooker.
- 4. Stir in the potatoes, carrots, pearl onions, mushrooms, garlic and the remaining 1 of teaspoon salt and 3/4 teaspoon pepper.
CLASSIC BEEF BOURGUIGNON RECIPE - TODAY.COM
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- 1. Season the beef with 2 teaspoons of the salt and the pepper, and let it rest while you sauté the pancetta.
- 2. Using the sauté function, cook the pancetta in the pressure cooker until the fat is rendered and the pancetta is browned and crispy, 7 to 12 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve the fat in the pressure cooker. (Or you can do this in a large skillet if you prefer.)
- 3. Increase the heat to high, if available. Arrange a batch of the beef cubes in a single layer in the pressure cooker (or skillet), leaving space between the pieces. Cook until well browned on all sides, 8 to 12 minutes, transferring them to a plate as they brown. Repeat with the remaining beef.
- 4. Stir the onion and carrot into the pressure cooker (or skillet), and cook until they start to soften, about 5 minutes. Stir in the flour, garlic, tomato paste, and remaining 1/4 teaspoon salt, and cook until fragrant, about 2 minutes. Then stir in the wine, bay leaf, and thyme sprig, scraping up the browned bits on the bottom of the pot. Add the browned beef and half of the cooked pancetta to the pressure cooker (or transfer everything to the cooker if you've used a skillet). Cover and cook on high pressure for 20 minutes. Allow the pressure to release naturally.
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