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Slow Cooker Boeuf Bourguignon

Foreign.Taste's picture
Ingredients
  Bacon slices 6 , cut into 1/2-inch pieces
  Beef rump 3 Pound, cut into 1 1/2-inch pieces
  Onion 1 Large, chopped
  Carrots 4 Large, sliced
  Beef broth 2 Cup (32 tbs)
  Burgundy 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Tomato sauce 1⁄4 Cup (4 tbs)
  Garlic cloves 4 Large, finely chopped
  Bay leaf 1
  Thyme 1 Teaspoon
  Parsley 2 Teaspoon
  Cornstarch 2 Tablespoon
  Water 3 Tablespoon
  Mushrooms 16 Ounce, cut into halves
Directions

Fry bacon in skillet until crisp.
Transfer to plate.
Add beef to skillet.
Cook until brown on all sides, stirring constantly.
Transfer to slow cooker.
Add onion and carrots to skillet.
Cook until onion is brown, stirring constantly.
Remove from heat.
Deglaze skillet with beef broth and 1/2 cup Burgundy.
Pour mixture over beef.
Add salt, pepper, bacon, tomato sauce, garlic, bay leaf, thyme and parsley; mix well.
Cook, covered, on Low for 8 hours, stirring occasionally.
Discard bay leaf.
Stir in mixture of cornstarch and water.
Add mushrooms and 1/2 cup Burgundy; mix well.
Cook for 2 hours or until beef is tender, stirring occasionally.
Serve over brown rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Bacon
Cook Time: 
120 Minutes
Servings: 
6

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