Mar 18 2009
Crockpot Beef Bourguignon
Crockpot Beef Bourguignon
1 Cup Dry red wine
2 Tablespoons Olive oil
1 Large Onion — sliced
1/2 Teaspoon Thyme
2 Tablespoons Parsley — chopped
1 Bay leaf
1/4 Teaspoon Pepper
2 Pounds stewing beef, cut into 1 1/2-inch cubes
3 Slices Bacon (thick-cut is possible) — diced
12 Small White onions
1/2 Pound Sliced mushrooms
2 Cloves Garlic — minced
1 Teaspoon Salt
Combine first seven ingredients, mix well, add beef. Marinate at least 3
hours (overnight if refrigerated) Drain meat, reserving marinade. In
skillet, saute bacon and remove. Brown meat in bacon fat. Combine
beef, bacon, vegetables and seasonings in slow cooker. Pour over
enough marinade to cover. Cook on low 8-10 hours.
Crockpot Beef Bourguignon 2
1 lb. bacon, cooked, reserve grease
3 lbs. beef, cubed
1 bottle red wine
1 lb. onion, chopped
1 lb. celery
1 lb. carrots, chopped
2 cloves garlic, chopped
Chopped shallots (optional)
1 bay leaf
Salt & pepper
Flour
Slowly cook bacon in large baking pan; remove. Dredge beef cubes in
flour, brown in bacon fat. Transfer meat from skillet to heated platter.
Saute vegetable and garlic in bacon fat; remove. Drain fat from pan.
Gently combine beef, vegetables, bacon and half the wine. Add bay
leaf and salt and pepper to taste. Cook on low 8 – 10 hours.
