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Beef Bourguignon Recipe

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This recipe for Beef Bourguignon, by , is from NBCC Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cindy Seay


Bacon: cooked and chopped up into pieces.
Beef chuck: boneless
Red cooking wine: this will cook out slowly and is added for flavoring.
Chicken broth: added for flavor and liquid to cook and cover the meat and vegetables.
Tomato sauce: flavorful and soaks in with the meat and vegetables.
Soy sauce: adds a rich and slightly sweet flavoring.
Flour: a thickener for the soup.
Garlic cloves: finely chopped and a pungent and little bit of spice flavoring.
Thyme: earthy and a little bit dry taste that adds flavor.
Carrots: thick chunks cut up.
Baby potatoes: just wash and clean.
Mushrooms: sliced and added into the slow cooker.
Parsley: finely chopped

This stew starts off with cooking some bacon. But THEN you pan sear the meat in the bacon drippings.

Pan searing is just that extra step to make the edges crisp and the inside tender. Plus it just seals in the flavor!

Most good beef stews do have red wine in them.

This really brings out the deep and rich flavor in the sauce.

But rest assured the alcohol does get cooked out.

But I promise it is necessary in really bringing out this amazing flavor in the stew!

Cook the meats: In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.

Whisk together sauces: Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.

Add in remaining ingredients: Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-Garnish with fresh parley and serve with mashed potatoes if desired.

Personal Notes:
Personal Notes:
The word bourguignon comes from a dish that is French and is called Buruandy in English.

Bourguignon is similar to a beef stew but has a few variations of ingredients and much more in depth flavoring.

A classic bourguignon has the presence of red wine in the recipe, which does cook out and is safe for kids to enjoy this bourguignon recipe.

This bourguignon recipe is thick and hearty with loads of flavor!




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