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Crockpot Beef Bourguignonne Recipe

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This recipe for Crockpot Beef Bourguignonne is from THE SIMMONS FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 C. all-purpose flour
5 lb. beef stew meat, cut into 1" pieces
Salt/Pepper
1/4 C. extra-virgin olive oil
5 slices bacon, cut into 1"pieces
5 carrots, peeled and cut into 1/2" pieces
2 yellow onions, sliced into 1/4" thick pieces
5 cloves garlic, chopped
2 bay leaves
6 fresh thyme sprigs
1 lb. white button mushrooms, halved
1 bottle Pinot Noir
1 tbsp. beef demi-glace
Steamed baby red potatoes tossed with butter and chopped fresh flat-leaf parsley for serving
Directions:
Directions:
Place flour in a large bowl. Season the beef with s/p, add the flour and stir to coat evenly. Shake off the excess flour and set aside. In a large sauce pan over medium-high heat, warm the olive oil until almost smoking. Working in batches, brown the beef on all sides, 5-7 minutes. Transfer to a crockpot. Add the bacon, carrots, onions and garlic to the saute pan and cook, stirring occasionally, until tender, 10 minutes. Transfer to the crockpot with the bay leaves, thyme, parsley and mushrooms. Pour the wine into the saute pan and set over medium-high heat. Whisk the demi-glace and bring to a boil. Stir and scrape the browned bits from the pan bottom. Add to the crockpot, cover and cook until the meat is tender. 6 hours on HIGH or 8 hours on LOW. Discard the bay leaves. Transfer the beef mixture to a platter and serve with steamed potatoes.
Number Of Servings:
Number Of Servings:
10

 

 

 

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