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  • Classic Beef Bourguignon - Crockpot Version

    1 vote
    Classic Beef Bourguignon - Crockpot Version
    Prep: 30 min Cook: 5 hours Servings: 6
    by Salad Foodie
    406 recipes
    >
    Cubes of beef stewed in a red wine sauce - magnifique! Hearty and flavorful, this can be made in a Dutch oven or crock pot. See link for Classic Beef Bourguignon cooked stove-top in a Dutch oven, under "Useful Links" below.

    Ingredients

    • 1 pound boneless beef lean meat , cut in 3/4" cubes (I used lean stew meat)
    • 2 tablespoon EVOO
    • 1 cup chopped onion
    • 1 clove garlic
    • 1 1/4 cups Burgundy wine
    • 1/2 cup beef broth (or equivalent beef paste + water)
    • 1 teaspoon dried thyme
    • 3/4 teaspoon dried marjoram
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 bay leaves
    • 3 cups whole fresh mushrooms
    • 4 medium carrots, peeled and cut in 3/4" length pieces
    • 8 ounces pearl onions, peeled and left whole (or 2 cups frozen small onions)
    • 3 tablespoons quick-cooking tapioca
    • 2 slices bacon, crisp-cooked & crumbled
    • 3 cups hot-cooked noodles

    Directions

    1. In large pot or Dutch oven cook half the meat in 1 tablespoon hot oil until meat is browned; remove meat from pan. Add remaining oil, meat, chopped onion and garlic.
    2. Cook until meat is browned and onions tender. Drain off fat as needed.
    3. In a 3 1/2 - or 4-quart electric crockpot layer the mushrooms, carrots and pearl onions. Sprinkle with 3 tablespoons quick-cooking tapioca.
    4. Place meat mixture on top of vegetables. Add thyme, marjoram, salt, pepper and bay leaves. Pour Burgundy and beef broth over meat.
    5. Cover and cook on Low heat setting 10-12 hours, or on High 5-6 hours or until vegetables are tender..
    6. Discard bay leaves and stir in bacon. Serve with noodles.

    Useful Links

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    Comments

    • ShaleeDP
      ShaleeDP
      Very nice ...this is nice.

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