How To make Crock Pot Beef Bourguignon
Ingredients
1 1/2
cup
red wine, dry
3
tablespoon
olive oil, extra virgin
2
tablespoon
onion, dry, minced
1
teaspoon
thyme
1
tablespoon
parsley flakes
1
each
bay leaf
1/2
teaspoon
pepper
4
pound
stew beef, cut in 1 inch cubes
1/3
cup
flour
1
teaspoon
salt
8
each
bacon, slices, diced
24
each
onions, small, white
2
each
garlic, cloves, minced
1
pound
mushrooms, quartered
Directions:
Thoroughly combine first 7 ingredients; add beef and marinate 3 hours at room temperature, or overnight in refrigerator. Drain meat reserving 1 cup of marinade. Place meat in removable liner; sprinkle with flour and salt and toss to coat meat. Fry bacon; fry onions in bacon fat until slightly brown, add garlic and fry for 30 seconds; remove onions, garlic and bacon with slotted spoon and add to meat in liner. Saute mushrooms in remaining bacon fat (add butter if needed). Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over all. Place liner in base. Cover and cook on auto 6-7 hours; or low 8-10 hours; or high 4-5 hours.
How To make Crock Pot Beef Bourguignon's Videos
EASY Beef Stew Recipe | Tender BEEF STEW slow cooked to perfection!
Here is a slow cooker beef stew that is easy and perfect for dinner. The combination of tender chunks of meat, savory brown gravy, potatoes and vegetables are comfort food heaven. There are many classic beef stew recipes, but this one is my favorite. I like to serve over crusty slices of French bread for a stick-to-your-ribs hearty meal. This is a perfect beef stew without the fuss, you can make all winter long. You can also double this recipe to feed a large family.
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INGREDIENTS
3 lbs beef chuck roast
1 1/2 lb potatoes
3 medium carrots
2 celery sticks
3 cloves garlic
1 envelope of beefy onion soup mix
2 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
5 Tbsp all-purpose flour
1 dried bay leaf
8 oz frozen peas
* I did not add liquid to the Crockpot
How To Make Beef Stew EASY
Crockpot Beef Stew Dinner
The Best Beef Stew With Gravy
Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE:
Hearty Slow Cooker Beef Bourguignon
In this video, I make an incredible slow cooker beef bourguignon that’s jam packed full of flavour. If you’re running low on time you can skip the browning of the beef and bacon.
Recipe:
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As with most types of stew you can easily bulk this dish out. Adding something like potatoes or more shallots is a great way to get more out of this recipe. You could even cook a side dish to go with it such as potato mash or rice.
If you need the list of ingredients that are used in this video then you can find the full list right below.
• 1kg (1 lb) Chuck Beef or similar, cubed
• 6 rashers bacon, diced (150g)
• 2 Cups Red Wine
• 5 shallots, peeled & halved
• 3 Carrots, peeled and cut into chunks
• 300g Mushrooms
• 2 tsp. garlic, crushed
• 1 tsp. Thyme
• 2 bay leaves
• 1 Tbsp. tomato paste
• 1 Tbsp. parsley, chopped
• 2 Cups Beef Stock
The parsley can be either fresh or dried depending on what you can your hands on. There isn’t a huge amount of difference between using either one for this dish.
Since we will be cooking the beef for a very long time you should use a tough piece of meat. This will save on money and add flavour to the overall dish. By the end of cooking you will have delicious tender pieces of beef.
There isn’t a huge advantage for using an expensive wine in this recipe so just use a cheap one instead.
As I mentioned further up, you don’t need to brown the beef or crisp up the bacon. However, there will be an obvious difference at the end of cooking. In my opinion it’s best to do these two steps but only if you have the time.
I really hope that you enjoy this slow cooker beef bourguignon stew and that you didn’t end up with any issues cooking it. If you have a suggestion, tips, or anything else then please feel free to leave a comment below or over at slowcookingperfected.com
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
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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)
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!
How to Make Slow Cooker Beef Stew | Slow Cooker Recipes | Allrecipes.com
Get BusySpoons' recipe for Make-Ahead Slow Cooker Beef Stew at
In this video, we'll show you how to make a slow-cooked, comforting stew. Perfect for a busy weeknight or to freeze for a quick meal later on.
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