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Classic Boeuf Bourguignon Recipe

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This recipe for Classic Boeuf Bourguignon, by , is from Breast Cancer 3-Day, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Johnson

Category:
Category:

Ingredients:  
Ingredients:  
1T Vegetable oil
4 oz. Bacon cut into small pieces
2 lbs. stewing beef, cut into 1 inch pieces
1lb. Mushrooms halved
3 Carrots, peeled and thinly sliced
2 Onions, thinly sliced
2 Cloves garlic, minced
1 tsp Dried thyme
1 tsp Salt
tsp Ground pepper
C Flour
C Beef broth
2 C Red wine
1 Bay Leaf
2T Orange zest

Directions:
Directions:
1. In skillet, over medium-high heat, cook bacon and cook until crisp. Remove and drain on a paper towel. Set aside. Discard fat.
2. Add oil to skillet, brown meat in batches, and transfer to slow cooker.
3. Add mushrooms to pan and cook until tops are brown, transfer to slow cooker. Reduce heat to medium-low. Add carrots and onion to pan. Cover and cook until vegetables are softened, about 10 minutes. Increase heat to medium. Add garlic, thyme, salt and pepper and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 more minute. Add beef broth and wine, cook until mixture thickens. Stir in bacon, bay leaf and orange zest.
4. Pour mixture over beef in slow cooker. Stir thoroughly to combine ingredients Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until meat is tender. Discard bay leaf. Serve immediately.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Slow Cooker
Personal Notes:
Personal Notes:
To the French, this is comfort food a long-simmered dish that evokes memories of childhood. To north Americans, it is great bistro food flavorful and hearty, perfectly suited to a full-bodied red wine. Serve with new potatoes in their skins, hot noodles, or plain white rice.

 

 

 

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