Slow Cooker Beef In your mouth beef and hearty veggies, the bourguignon is crazy, tender, and perfectly cooked in a rich sauce. For the cold months ahead, this meal is comfortable and perfect! This delicious and hearty meal this winter season is warm and satisfying. Try this Tuscan chicken stew, pork cocoon, or beef stew, with bacon, if you love good stew. The word bourguignon is derived from a French dish, which is in English called Buruandy.
Similar to a beef stew, Bourguignon has a few ingredient variations and a lot more deep aroma. A classical Burgundy is made of red wine, which is cookable and safe for children to enjoy this recipe of Burgundy. This Burgundy recipe is thick, full of flavor. This is your recipe if you’re looking for a reassuring, hearty blow, and flavoring beef stew.
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Beef Bourguignon Recipe
Ingredients:
5 slices bacon finely chopped
3 lbs. boneless beef chuck cut to 1-inch cubes
1 cup red cooking wine
2 cups chicken broth
1/2 cup tomato sauce
1/4 cup soy sauce
1/4 cup flour
3 garlic cloves finely chopped
2 Tablespoons thyme finely chopped
5 medium carrots sliced
1 pound baby potatoes I used tricolor
8 ounce fresh mushrooms sliced
fresh chopped parsley for garnish
Directions:
Cook bacon over medium heat to a crisp in a large saucepan. In a slow cooker, place bacon. Add the beef to a saucepan and pepper, and sear for 2-3 minutes on each side. Transfer the beef onto the slow cooker.
Into the pot add red wine and sprinkle the brown bits. Cook chicken broth, tomato sauce, and soy sauce. Whisk the flour. Add sauce to the slow cooker.
Add the slow cooker with garlic, thyme, carrots, potato, and mushrooms. Stir and cook at a low temperature until beef is tender for 8-10 hours or high, and serve with mashed potatoes, if desired.
Ingredients
- 5 slices bacon finely chopped
- 3 lbs. boneless beef chuck cut to 1-inch cubes
- 1 cup red cooking wine
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1/4 cup soy sauce
- 1/4 cup flour
- 3 garlic cloves finely chopped
- 2 Tablespoons thyme finely chopped
- 5 medium carrots sliced
- 1 pound baby potatoes I used tricolor
- 8 ounce fresh mushrooms sliced
- fresh chopped parsley for garnish
Instructions
Cook bacon over medium heat to a crisp in a large saucepan. In a slow cooker, place bacon. Add the beef to a saucepan and pepper, and sear for 2-3 minutes on each side. Transfer the beef onto the slow cooker.
Into the pot add red wine and sprinkle the brown bits. Cook chicken broth, tomato sauce, and soy sauce. Whisk the flour. Add sauce to the slow cooker.
Add the slow cooker with garlic, thyme, carrots, potato, and mushrooms. Stir and cook at a low temperature until beef is tender for 8-10 hours or high, and serve with mashed potatoes, if desired.
