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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Beef Bourguignon (Slow Cooker) Recipe

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This recipe for Beef Bourguignon (Slow Cooker) is from Hand - Me - Downs, 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 T. olive oil
½ lb. bacon chopped
3 lbs. beef brisket (chuck or stewing beef) cut into chunks
1 large carrot sliced ½ inch thick
1 large white onion or fennel, diced
6 cloves garlic minced
1 pinch coarse salt
2 T flour
12 small pearl onions
3 cups pinot noir
2-3 cups beef stock
2 T tomato paste
1 tsp. beef base
1 tsp. fresh thyme
2 T. fresh parsley chopped and divided
2 bay leaves
1 lb. small mushrooms, quartered
2 T. butter
Directions:
Directions:
Cut meat and soak in wine for a few hours.
In a large pan or skillet, saute the bacon over medium heat until crisp. Transfer to 6qt. slow cooker.
Reserve wine and pat beef dry. Sear in batches in bacon fat and oil. Add to cooker with both kinds of onion, bacon and carrots. Season with salt and pepper and toss to coat.
Pour the wine into the skillet and simmer for 4-5 minutes, then whisk in flour until smooth. allow to thicken. Pour into cooker with stock, tomato paste, garlic, boullion and herbs.
Cook on high for 6 hours or 8 hours on medium. Beef should fall apart.
In the last 5 minutes, saute mushrooms in butter with last garlic. Add to beef mixture and stir before serving.
Serve with mashed potatoes, rice or noodles.

 

 

 

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