BEEF BURGUNDY SLOW COOKER RECIPE RECIPES

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SLOW-COOKER BURGUNDY BEEF RECIPE: HOW TO MAKE IT



Slow-Cooker Burgundy Beef Recipe: How to Make It image

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

Total Time 08 hours 25 minutes

Prep Time 10 minutes

Cook Time 08 hours 15 minutes

Yield 10 servings.

Number Of Ingredients 15

4 pounds beef top sirloin steak, cut into 1-inch cubes
3 large onions, sliced
1 cup water
1 cup burgundy wine or beef broth
1 cup ketchup
1/4 cup quick-cooking tapioca
1/4 cup packed brown sugar
1/4 cup Worcestershire sauce
4 teaspoons paprika
1-1/2 teaspoons salt
1 teaspoon minced garlic
1 teaspoon ground mustard
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked noodles

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, FatContent 8g fat (3g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 811mg sodium, CarbohydrateContent 24g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 40g protein.

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

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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