Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Boeuf Bourguignon in Slow Time. Recipe
    Lost? Site Map

    Boeuf Bourguignon in Slow Time.

    Boeuf Bourguignon in Slow Time.. Photo by KateL

    1/1 Photo of Boeuf Bourguignon in Slow Time.

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 45 mins

    45 mins

    7 hrs

    Sage's Note:

    French hearty dish; you will bring France to your home.This is a recipe from my sister in law Rachel that I tweaked a bit and converted to the slow cooker. Serve with mashed potatoes. I don't kow what Julia would say about this version' but I know it is good.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in large saucepan and brown beef a small quantity at a time; spoon into slow cooker.
    2. 2
      Brown pearl onions; set aside.
    3. 3
      Sprinkle flour in hot fat to make a roux; season with pepper. Add garlic,bay leaves, thyme, Herbes de Provence.
    4. 4
      Add 1/2 cup wine to roux;simmer to thicken. Pour in slow cooker.
    5. 5
      Add the remaining wine and just enough bouillon to barely cover the meat.
    6. 6
      Cover and cook in slow cooker on Low for 6 hours.
    7. 7
      Add carrots and pearl onions; continue cooking another hour and 1/2.
    8. 8
      Melt butter in saucepan and sauté mushroom caps. Set aside.
    9. 9
      Just before serving, remove bay leaves. Add sautéed mushroom caps and sprinkle with chopped parsley.

    Ratings & Reviews:

    • on January 14, 2012

      55

      A great rendition of Boeuf Bourguignon! A few changes...took the carrots out and the beef broth, using just a whole bottle of wine for liquid. Use a dry'ish red wine if doing it this way, since the heavier wines can still have pretty strong smell and taste if you are only cooking for the 6 hours. I've cooked this 4-5 times, and I found that 10-12 hours was better than the shorter amount. The meat is more tender and there's no apparent decrease in the other great flavors. Usually pair this with brussels sprouts and garlic or parmesan mashed potatoes. I use stew meat that is already cut up in chunks at the supermarket - usually lovely quality meat and less expensive.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2011

      Thank you for this recipe!!!!We love it and can't wait to serve it to friends over some board games and cards! A side note...We used stew meat and mushroom broth, which worked out great. Plus, I think we doubled the broth and wine because we love the sauce!!! Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 31, 2009

      55

      Delicious, although this doesn't cook long enough for me to complete a work day: 6 hours, add 2 things, cook 1 1/2 hours more. Julia Child's version in my Le Creuset pot is still my favorite recipe if I will have to hang around, but the slow cooker doesn't generate as much heat during the summertime. Sauteeing the mushrooms separately and adding them at serving time guarantees that the mushroom caps can maintain their shape. I used frozen white pearl onions, thawed and patted dry, and venison stew meat (similar in character to round steak), and both choices worked quite well. Thanks for posting your version, Sage! Made for 1-2-3 Hit Wonders Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Boeuf Bourguignon in Slow Time.

    Serving Size: 1 (331 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 462.0
     
    Calories from Fat 229
    49%
    Total Fat 25.4 g
    39%
    Saturated Fat 8.7 g
    43%
    Cholesterol 125.5 mg
    41%
    Sodium 294.8 mg
    12%
    Total Carbohydrate 11.7 g
    3%
    Dietary Fiber 2.3 g
    9%
    Sugars 4.7 g
    19%
    Protein 37.0 g
    74%

    The following items or measurements are not included:

    herbes de provence

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites