Prep 30 mins
Cook 10 hrs
This is from the Rival Crock pot recipe book. Boeuf Bourguignonne, also known as Beef Burgandy, is a french peasant stew. It was my absolute favorite recipe that my mom made while I was growing up. I'm a vegetarian now because I don't like meat and I can safely say that this might be the only beef recipe I've ever liked. SO GOOD AND TENDER AND FLAVORFUL! *To make gravy thicker. Turn crock pot to high. Combine 3 T flour with 3 T melted butter & put into stew **To make gravy thicker for oven cooking method, make a roue of the flour & butter & add to oven dish.
- 6 slices bacon
- 2 -3 lbs beef stew meat, cut into 1-1/2 inch pieces
- 1 medium carrot
- 1 small onion, sliced
- 3 tablespoons flour
- 1 (10 3/4 ounce) can condensed beef broth
- 1 tablespoon tomato paste
- 2 minced garlic cloves
- 3⁄4 teaspoon thyme leaves
- 1 bay leaf
- 1⁄2 lb white pearl onion
- 1⁄2-1 lb mushroom
- 1 tablespoon butter
- 1⁄2 cup red wine (like Burgundy)
- Fry 6 strips bacon until crisp and cut into 1/2 inch pieces.
- In the bacon grease brown well beef stew meat. Put beef into crock pot.
- Brown 1 med carrot sliced & 1 sliced small onion. Add salt & pepper to taste. Stir in 3 T flour & 1 10-3/4 oz can condensed beef broth. Mix well & put in crock pot.
- Add the bacon, tomato paste, minced garlic, thyme leaves, bay leaf, and pearl onion to the pot.
- Cover and cook on low for 8-10 hours. (or in 300 degree oven in a covered pan for 2 hours.).
- Saute mushrooms in butter and add with red wine to crock pot or oven dish & cook for one more hour.
Made this for Fall PAC 2012 and DH couldn't stop eating this. I cooked this in the crockpot and the meat came out sooo tender and everything was done perfectly. Served over garlic mashed potatoes. Our company wanted the recipe so I ran up and printed them a copy. Thank you for posting.
This is one heck of a recipe! We all loved the subtle flavor of the tomato, the added bonus of the mushrooms and onions and the beef was so tender I swear I could have fed it to a toddler. I prepared it in the crock pot and it was finished and literally so juicy and tender in just 4 1/2 hours. The only thing missing were the pearl onions as my small area of the state just does not carry them at the market. I will definitely be using this method again as it made a cheap tough cut of beef feel like we were eating the best there is to buy. Found and made during the ZWT8 tour.
After reading the reviews and looking at the photos I decided to double the recipe. Tender beef and vege's in a nice gravy. I dont think DH would have liked the pearl onions so I chopped a medium size red onion and added that. He loves gravy so I did not thicken mine and served with mashed potatoes. Do want to give those pearl onions a try so will make it again! Made and reviewed for Culinary Quest - 2015.