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Beef Bourguignon (Slow Cooker) Recipe

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This recipe for Beef Bourguignon (Slow Cooker), by , is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Beaver
Added: Thursday, January 29, 2009


1 1/2 c. dry red wine
3 T. extra virgin olive oil
2 T. dry minced onion
1 tsp. dried leaf thyme
1 T. dried parsley flakes
1 bay leaf
1/2 tsp. pepper
3 to 4 lbs. lean stew beef, cut in 1" cubes
1/3 c. flour
1 tsp. salt
6 to 8 slices bacon, diced
18 small white onions, thawed if frozen
2 cloves garlic, minced
12 to 16 oz. fresh mushrooms, sliced or quartered

Combine wine, olive oil, minced onion, thyme, parsley flakes, bay leaf, and pepper. Add beef and marinate at least 2 hours at room temperature or overnight in refrigerator.

Drain meat, reserving 1 c. of marinade. Place meat in 3-1/2 quart or larger crock pot (use smaller amounts for a 3-1/2 quart pot). Sprinkle with flour and salt and toss to coat meat.

Fry bacon; add onions and fry until slightly browned, add garlic and fry for a few seconds more; remove onions, garlic and bacon with slotted spoon and add to meat.

Sauté mushrooms in remaining bacon fat (add a little butter if necessary). Remove mushrooms with slotted spoon and add to meat-onion mixture.

Pour reserved 1 c. of marinade over all.

Cover and cook on low 8-10 hours, or high 4-5 hours.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I’ve used various cuts of meat (cut up), including top round London broil and chuck. I use Merlot wine, but any nice burgundy will work fine. I do fresh parsley and fresh onion for the marinating.
The flavor of smoked bacon is distracting. Use regular bacon. I did not sauté the boiling onions – I sautéed the mushrooms and garlic together, and added a bit of wine and butter to that while cooking. Added everything back into the large pot to mix it up, heated it, then placed it all into the crock pot, including one whole bag of thawed small white onions. Served over fresh noodles, with steamed carrots and fresh ricotta bread on the side.




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