SLOW COOKER BEEF BURGUNDY RECIPES

Name: Slow-Cooker Beef Bourguignon
Prep time: 30 min
Total time: 8 h 30 min
Yield: 6
Cuisine: French
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

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

SLOW-COOKER CHICKEN MARSALA RECIPE - BETTYCROCKER.COM

Slow-Cooker Chicken Marsala Recipe - BettyCrocker.com image

Served on top of pasta or rice, Chicken Marsala is an Italian-inspired dish made with Marsala – an Italian wine from the Sicily region, and mushrooms. Slow-Cooker Chicken Marsala only takes ten minutes to prep, and your slow-cooker does the rest of the work. If you’re entertaining, or looking for a go-to weeknight meal – this Slow-Cooker Chicken Marsala is just the ticket.

Provided by Betty Crocker Kitchens

Total Time 5 hours 25 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 10

Ingredients

2 cloves garlic, finely chopped
1 tablespoon vegetable oil
8 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 jars (6 oz each) sliced mushrooms, drained
1 cup sweet Marsala wine or Progresso™ chicken broth (from 32-oz carton)
1/2 cup water
1/4 cup cornstarch
3 tablespoons chopped fresh parsley

Steps:

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.
Cover; cook on Low heat setting 5 to 6 hours.
Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened. Return chicken to cooker.
To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.

Nutrition Facts : Calories 190 , CarbohydrateContent 7 g, CholesterolContent 70 mg, FatContent 1 , FiberContent 1 g, ProteinContent 26 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 360 mg, SugarContent 1 g, TransFatContent 0 g

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