How To make Crock Pot Beef Bourguignon

The Best Slow Cooker Beef Bourguignon on the Internet, Simply Beautiful

This is the Best Slow Cooker Beef Bourguignon on the Internet ⏬⏬ See Below for Recipe ⏬⏬

Beef Bourguignon originates from the Easterly Burgundy region of France. It is beef braised in red wine, we have adapted the traditional recipe for this Slow Cooker Beef Bourguignon version. The sauce comes out thick and full of flavour and the meat melts in your mouth.

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Serves - 3-4
Cooking Time: 7 Hours
Setting: LOW

700g Stewing Beef
100g Bacon Lardons
1 Teaspoon of Garlic Puree
1 Tablespoon of Tomato Puree
2 Beef Knorr Stock Pots
1 Carrot
6 Shallots
250g Chestnut Mushrooms
200ml Red wine
400ml Water
2 Tablespoons of Flour

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Slow cooker Beef Bourguignon recipe

Slow cooker beef bourguignon recipe..The best beef in the slow cooker . Yummy , tender and full of flavour.

Ingredients:
1kg diced beef
10 rashes of smoked bacon
1 cup of red wine
500ml chicken stock
50g tomato pure
60ml soy sauce
40g flour
3x garlic cloves
2tbsp fresh thyme
5x carrots
500g baby potatoes
500g mushrooms
salt /pepper
fresh parsley

Serve with mash potatoes and green beans.

Enjoy and remember to subscribe for more recipes.

Feel free to comment below and let me know what you think.

Perfect Beef Stew!

#shorts #beefstew #stew

Beef stew

Ingredients:

4 Lbs Beef Chuck Roast (cut into cubes)
1 Onion (diced)
3 Ribs Celery (diced)
3 Carrots (diced) + 4 Carrots (sliced)
2 Cups Russet Potatoes (quartered)
4 Garlic Cloves (minced)
2 Tbsp Tomato Paste
1/3 Bottle Cabernet Wine
1 Tbsp Rosemary (chopped)
2 Sprigs of Thyme
2 Bay Leaves
4 Cups Beef Stock
3 Tbsp Corn Starch + 6 Tbsp Cold Water (slurry)
Olive Oil
Parsley (chopped)
Salt and Pepper

Instructions:

In a large bowl add the beef cubes and season with olive oil, salt, and pepper.

In a large pot or Dutch oven on medium heat. Add oil and sear the beef in batches. Remove the beef from the pot and set aside.

Next add diced onion and caramelize slightly. Add celery, carrots, and garlic. Sauté till fragrant then season with salt and pepper.

Once the vegetables are softened, add tomato paste and brown slightly. Deglaze with red wine and bring to a simmer. Add the seared beef back to the pot along with rosemary, thyme, and bay leaf. Cover with beef stock. Season with more salt and pepper. Cover with a lid and braise in the oven set to 325 degrees Fahrenheit for 1.5 hours.

After 1.5 hours, add sliced carrots and potatoes. Continue to braise for another 1.5 hours until the beef is tender and the potatoes are soft. Next combine corn starch and cold water together making a slurry. Add the slurry to the simmering stew a little at a time until thickened to your desired thickness. Adjust the seasoning to your taste. Serve in a bowl and garnish with chopped parsley.

Enjoy!

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Slow Cooker Beef Bourguignon I The Recipe Critic

RECIPE HERE:
Slow Cooker Beef Bourguignon has crazy tender melt in your mouth beef and hearty veggies slow cooked to perfection in a rich sauce. This meal is comforting and perfect for the cold months ahead!

Classic Slow Cooker Boeuf Bourguignon | Seasoned | The Inspired Home

This classic French recipe just got a whole lot easier with the help of your trusty slow cooker. Make this boeuf bourguignon for your next dinner party!

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INGREDIENTS
8 chopped slices of bacon
2 pounds of timed beef chuck roast, cut into 1” squares
6 carrots cut into 1” pieces
1 peeled and julienne yellow onion
6 cloves of finely minced garlic
3 tablespoons of all-purpose flour
2 cups of red wine, pinot noir or Côte de Rhône
3 cups of beef stock
2 tablespoons of tomato paste
6 to 8 sprigs each of fresh parsley and thyme + 2 tablespoons finely minced
1 ounce of unsalted butter
4 cups of sliced button mushrooms
2 cups of peeled pearl onions
Kosher salt and fresh cracked pepper to taste
Cooked pappardelle pasta and sliced sourdough bread for serving

DIRECTIONS
1. Preheat the slow cooker to sear/hi.
2. Add the bacon to the slow cooker and cook until browned and crisp. Set aside.
3. Add the beef into the slow cooker. Season with salt and pepper and sear until golden brown on all sides.
4. Remove the beef and add the carrots, onions, and garlic to the slow cooker and cook until lightly browned, about 4 to 6 minutes.
5. Next, add the beef back in and sprinkle in the flour. Mix until combined.
6. Add the red wine, beef stock, tomato paste, crispy cooked bacon, and parsley and thyme sprigs into the slow cooker and change the setting to slow cook/high for 2 hours.
7. With 30 minutes left in the cooking process add a large saute pan to a burner over high heat.
8. Add the butter to the pan and once melted add the mushrooms and cook until golden brown, about 5 to 7 minutes. Add the onions in and cook for 3 to 4 more minutes.
9. Once browned, pour the contents from the pan into the slow cooker and mix in
10. Serve the boeuf bourguignon with the cooked pappardelle pasta, sliced sourdough, and chopped herbs.

Beef Bourguignon Slow-Cooker | Private Chef Catering Co | Personal Chef | Denver Colorado Catering

This is a great simple way to make this classic dish. Beef Bourguignon is basically just beef stew, but sounds real fancy because of its big fancy French words. It does incorporate some nice red wine flavor, which is what gives it its deep rich classic flavor, which is really the difference between plain beef stew and the bourguignon version.
For this application, we are using a chuck roast and cooking in a crock pot, or a slow cooker. You can also cook the roast whole if you'd like, but this version is nice because if you cut it up beforehand, it's all done... you can just scoop and serve with your favorite accompaniment such as egg noodles, potatoes (which I've added to this recipe), or even brown rice.
Learn how to make this Beef Bourguignon and other cooking videos, recipes, and tips at PrivateChefCateringCo.com
Email me: dennisberry333@gmail.com
Here is the recipe:
Heavy Chuck Roast (5-8# or so)
Onions - 1 large or 2 small
Carrots - 1#
Celery - 2-3 stalks
Mushrooms - 1#
Red Potatoes - 1#
Tomato Paste - 1 can 15oz
Bacon - 1# Thick Cut
Garlic - 6 cloves
Red Wine - 1 1/2 cup
Beef Stock - 4 cups
Scallion - 2 each diced for stew and 2 diced for garnish at end
Fresh rosemary - 1 tablespoon
Fresh thyme - 1 teaspoon
Granulated garlic - 1 tablespoon
1 tbsp salt
1 tsp black pepper
3 bay leaves

Liquid will be fatty when it is done.
Strain the liquid into a bowl and skim the fat off (unless you love lots of fat:-))
Adjust seasoning before serving (add salt and pepper if necessary)