BEEF BOURGUIGNON SLOW COOKER RECIPE RECIPES

Name: Slow cooker beef bourguignon
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 8
Ingredients: 3 tbsp vegetable oil; 1 ½kg stewing or braising steak, cut into small chunks; 2 large onions, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 2 bay leaves; 2 thyme sprigs or rosemary sprigs; 3 tbsp plain flour; 750ml bottle red wine; 1 beef stock cube; 1 tsp caster sugar; 2 tbsp tomato purée; 100g unsmoked bacon lardons; 6 small shallots or baby onions, halved or quartered; 300g closed cup mushrooms, halved or quartered; mashed potatoes or crusty bread, to serve

SLOW COOKER BEEF BOURGUIGNON RECIPE - BBC GOOD FOOD

Slow cooker beef bourguignon recipe - BBC Good Food image

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

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours

Yield 8

Number Of Ingredients 16

Ingredients

3 tbsp vegetable oil
1 ½kg stewing or braising steak, cut into small chunks
2 large onions, chopped
2 carrots, chopped
2 celery stalks, chopped
2 bay leaves
2 thyme sprigs or rosemary sprigs
3 tbsp plain flour
750ml bottle red wine
1 beef stock cube
1 tsp caster sugar
2 tbsp tomato purée
100g unsmoked bacon lardons
6 small shallots or baby onions, halved or quartered
300g closed cup mushrooms, halved or quartered
mashed potatoes or crusty bread, to serve

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, FatContent 20 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3 grams fiber, ProteinContent 47 grams protein, SodiumContent 1 milligram of sodium

SLOW-COOKER BEEF BOURGUIGNON RECIPE - BETTYCROCKER.COM

Slow-Cooker Beef Bourguignon Recipe - BettyCrocker.com image

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 Betty Crocker Kitchens

Total Time 8 hours 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable or canola oil
2 1/2 lb beef chuck roast, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb large carrots, peeled and cut into 1-inch pieces
1 medium yellow onion, cut into large pieces
2 cloves garlic, finely chopped
1 bottle (750 ml) good-quality dry red wine (such as Pinot Noir)
2 cups Progresso™ beef flavored broth (from 32-oz carton)
1 teaspooon chopped fresh thyme
6 slices bacon, crisply cooked and crumbled
Fresh thyme leaves, if desired

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 , CarbohydrateContent 10 g, CholesterolContent 130 mg, FatContent 2 , FiberContent 2 g, ProteinContent 39 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 790 mg, SugarContent 4 g, TransFatContent 1 g

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