Boeuf Bourguignon in Slow Time.

Recipe by Sageca
READY IN: 7hrs 45mins


  • 3
    lbs round steaks, cut in cubes
  • 3
    tablespoons vegetable oil
  • 2
    cups white pearl onions
  • 2
    tablespoons flour
  • 14
    teaspoon pepper
  • 4
    garlic cloves, crushed
  • 14
    teaspoon thyme
  • 12
    teaspoon herbes de provence
  • 1 12
    cups red wine
  • 2
    cups beef bouillon
  • 3
    cups baby carrots
  • 1
    teaspoon butter, for mushroom
  • 2
    tablespoons chopped parsley


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