By Lainey6605 on July 24, 2012
Photo by mrsshter1
Photo by mrsshter1
"This is my adaptation of Rita's "Beef Bourguignon" #54850 for making it in the crock pot for A French Love Affair challenge in ZWT 8/France. I have made no changes to the ingredients, only the preparation so that it is suited for the crock pot. I reduced the wine by half to adapt this recipe to the crock pot. It is a delicious recipe!"
Serving Size: 1 (330 g)
Servings Per Recipe: 8
"Prep in 20 minutes- awesome! I was under time pressure and sure enough, it took only 20 minutes to prep. I threw it in the slow cooker and left the house all day to return to a great smelling kitchen and delish weekday meal. I substituted margarine instead of butter and yellow onion instead of pearl. Am definitely not going to labor over boeuf bourguignon anymore. It was intense labor when i made the original recipe in the crock pot. Will definitely make it again. Thanks for the recipe."
"This was so bland I almost threw it out. Maybe its a slow cooker thing, but its nothing at all like the beef bourguignon I grew up with."
"I've been dying to create this dish after trying it for the first time in France last summer. I'm new to world of slow cooking -- just got our slow cooker few weeks ago, and this is the first meal I cooked in it "from scratch". It turned out really good! I already had two people ask me for the recipe since posting my photo on Facebook! The only thing makes me wonder -- I can really taste wine flavor when I bite into a mushroom or a carrot (not the meat or sauce). Are you supposed to taste wine? I used random cooking wine I had on hand. I wonder if the wine you use really makes the difference in flavor. I had more meat than the recipe calls for, so I tweaked proportions of the recipe."
"This was very tasty. I used a roast; cut it into a few pieces and let it fall apart during cooking. I also used a whole onion instead of pearl onion because it is what I had on hand. Delicious and nice weekday meal!"
"This was soooooo good!
I know you're "supposed" to use burgundy wine for beef bourguignon... but I only had merlot on hand and I think it turned out great. I also only had green peppers in my fridge.
I can't wait to make this again. Delish."