HOW TO MAKE BEEF BOURGUIGNON IN A SLOW COOKER RECIPES

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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

SLOW COOKER BOEUF BOURGUIGNON RECIPE: HOW TO …



Slow Cooker Boeuf Bourguignon Recipe: How to … image

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

Total Time 08 hours 30 minutes

Prep Time 30 minutes

Cook Time 08 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 15

3 pounds beef stew meat
1-3/4 cups dry red wine
3 tablespoons olive oil
3 tablespoons dried minced onion
2 tablespoons dried parsley flakes
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon pepper
8 bacon strips, chopped
1 pound whole fresh mushrooms, quartered
24 pearl onions, peeled (about 2 cups)
2 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon salt
Hot cooked whole wheat egg noodles, optional

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, FatContent 15g fat (5g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 350mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat

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