Slow Cooker Boeuf Bourguignon

I used beef stew meat (Rancher's Reserve - lean, instead of cutting up a roast). Didn't have small white onions on hand, so I used one large onion & added a chopped shallot. I go easy on the salt, and omit it & use low sodium broth, when possible. The mushrooms were baby bellas. Adapt to your taste. Adapted the recipe from crockpot.com.

6 slices bacon
3 pounds rump roast, trimmed -- cut into 2" cubes
1 large carrot -- peeled and sliced
1 medium onion -- sliced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
10 ounces beef broth -- 1 can, condensed
2 cups burgundy -- or red wine
1 tablespoon tomato paste
2 cloves garlic -- minced
1/2 teaspoon thyme -- whole
1 bay leaf
1/2 pound small white onions -- peeled
1 pound fresh mushrooms -- sliced

Cut bacon into 1-2" pieces. Cook the bacon in a dutch oven until med crisp; remove & drain on paper towels.

Add beef cubes to dutch oven and brown using tongs to turn & move the meat around while cooking. Using a fork will pierce the meat, which will cause it to dry out. Cook in batches, & add oil, if needed. Place browned beef cubes in slow cooker.

Brown carrot and onion. Season with salt and pepper. Stir in flour. Add beef broth. Mix well, then add to slow cooker along with bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms.

Cook on Low 6-8 hours or on High for 5 to 6 hours. Cooking times vary depending on your slow cooker. Check after about 4 hours.
 
Last edited:
K

Kimchee

Guest
I love beef burgundy!
First had it in high school; our French teacher made it for the class.
Decided to make it a few months ago (pretty much the same recipe),
and wanted to use Burgundy wine... was very difficult to find anything
other than the Gallo gallon!

Think I might have to make some soon.... good cold weather grub!
Thanks!
 
I love beef burgundy!
First had it in high school; our French teacher made it for the class.
Decided to make it a few months ago (pretty much the same recipe),
and wanted to use Burgundy wine... was very difficult to find anything
other than the Gallo gallon!

Think I might have to make some soon.... good cold weather grub!
Thanks!

You're welcome. Do you make the dish in a slow cooker? Can you share your recpe? Thanks, Kimchee.
 
K

Kimchee

Guest
I've only done it in the oven.... I always forget i have a slow cooker, LOL!

Preheat oven 250
1/2 pkg bacon chopped
2 carrots, chunked or smaller
onion, sliced
2 tsp garlic, chopped
1/2 bottle red wine (I used more)
2 cups beef broth
1 TBSP tomato paste
1/2 tsp thyme
4 TBSP butter room temp
3 TBSP flour
8 oz mushrooms, cut into fairly large chunks
6-12 oz beef for braising
1 oz cognac

Cook bacon to crispy, remove
S&P beef, brown well, remove
brown carrots, onions 15 min
add garlic 1 minute
add cognac, boil briefly (or flambe if brave)
Add beef, bacon, wine, broth to just cover meat
(Add wine and broth if need more)
add thyme, tomato paste
bring to simmer
Put in oven, covered for 1 1/2 hours
Add mushrooms, cook for 20 minutes more
Thicken with a roux or cornstarch slurry
Serve over egg noodles.
Also good over mashed potatoes, stuffing, rice,
on bread..( nice leftover open face sandwich with
some cheese!)
.
 
I've only done it in the oven.... I always forget i have a slow cooker, LOL!

Preheat oven 250
1/2 pkg bacon chopped
2 carrots, chunked or smaller
onion, sliced
2 tsp garlic, chopped
1/2 bottle red wine (I used more)
2 cups beef broth
1 TBSP tomato paste
1/2 tsp thyme
4 TBSP butter room temp
3 TBSP flour
8 oz mushrooms, cut into fairly large chunks
6-12 oz beef for braising
1 oz cognac

Cook bacon to crispy, remove
S&P beef, brown well, remove
brown carrots, onions 15 min
add garlic 1 minute
add cognac, boil briefly (or flambe if brave)
Add beef, bacon, wine, broth to just cover meat
(Add wine and broth if need more)
add thyme, tomato paste
bring to simmer
Put in oven, covered for 1 1/2 hours
Add mushrooms, cook for 20 minutes more
Thicken with a roux or cornstarch slurry
Serve over egg noodles.
Also good over mashed potatoes, stuffing, rice,
on bread..( nice leftover open face sandwich with
some cheese!)
.

I like the idea of adding cognac. :bounce: YUM! They sounds very similar. Thanks, Kimchee.

Here's an interesting clip & segment on Julia & Boeuf Bourguignon:

http://abcnews.go.com/GMA/recipe/julia-childs-beef-bourguignon-8222804
 
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