Slow Cooker Beef Bourguignon

Submitted by CookingONTheSide

"This is my adaptation of Rita's "Recipe#54850" #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!"

 

• Ready In: 6hrs 20mins
• Ingredients: 15
• Serves: 8

ingredients

• 1⁄4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 lbs cubed stew meat
• 4 tablespoons butter
• 1 onion, chopped
• 1 red pepper, diced
• 3 garlic cloves, minced
• 1 lb button mushroom, cleaned and left whole
• 1 lb white pearl onion, peeled
• 4 carrots, peeled and sliced into 1/2 inch pieces
• 1 cup red wine
• 1 bay leaf
• 3 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme

directions

1. In a small bowl, combine the flour, salt and ground black pepper.
2. Coat the beef cubes with this mixture.
3. Melt the butter in cast iron pot over medium high heat. (Or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter).
4. Add the meat and brown well on all sides.
5. Add the onion, carrots, mushrooms, red pepper, and garlic to it.
6. Saute for 5 to 10 minutes, or until onion is tender.
7. Add the wine, bay leaf, parsley, and thyme.
8. Transfer the ingredients from the skillet to the crock pot.
9. Stir once and then cover with crock pot lid.
10. Cook on low for 6-8 hours.
11. Garnish with parsley and crumbled bacon.
12. Serve with crusty French bread and enjoy!

Reviews

[DianaEatingRichly]

This was good. I used fresh thyme and bay leaf and added garlic powder to the beef flour coating. I also added additional salt when it was done cooking. That's probably what was needed for the commenters who have said it tastes bland. I used a really good cab for the wine. I actually made it in the pressure cooker and love that it was done in under an hour with the texture of slow cooking.

 

[trandn]

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.

 

[Rusulki]

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.

 

[mrsshter1]

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.

 

[Cook4_6]

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!