BEEF BOURGUIGNON - SLOW COOKER RECIPE

Submitted by mrfoxil

4/5 fork user rating

reviews (12)

Go to reviews

This is an original Crock-Pot recipe that I have loved for 30 years. Use a good burgundy wine. If you can't find that, use a domestic Pinot Noir. Serve over rice and along with a crusty bread. Many of you would know this, but a tip for the onions is: Buy white pearl onions which usually come in a small mesh bag in the supermarket. Boil a small pot of water and put onions in there. Take the onions out in 1 minute and then slice the stem end of the onion and then squeeze the onion and the peel will come right off.

  • Add to collection

    • Add to menu

      Ingredients

        • 6 strips bacon cut in 1/2" pieces
        • 3 lbs beef rump or chuck cut in 1 1/2" cubes
        • 1 large carrot peeled and cubed
        • 1 medium onion cubed
        • 3 T flour
        • 10 oz can condensed beef broth
        • 1 T tomato paste
        • 2 cloves garlic minced
        • 1 t whole thyme
        • 1 whole bay leaf
        • 1/2 lb white pearl onions peeled
        • 1 lb mushrooms, sliced
        • 2 T butter
        • 1 1/2 t salt
        • 1/8 t black pepper
        • 1/2 cup red wine, preferably Burgundy or Cote du Rhone

      Preparation

        1. Cook bacon in large skillet until crips. Remove and drain. Add beef cubes and brown well. Placed browned beef cubes in Crock-Pot. Brown carrot and onion. Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Stir in flour. Add broth, mix well, and add to Crock-Pot. Add cooked bacon, thyme, tomato paste, garlic, bay leaf, and pearl onions. Cover and cook on low 8 to 10 hours. Saute mushrooms in 2 tablespoons butter and add to crock pot with wine about an hour before serving. To thicken gravy: Turn Crock-Pot to high. Cream 1/4 cup flour and 2 tablespoons butter. Roll into pea size balls and drop into Crock-Pot. Bring to boil and let thicken.

      Related Video

      Leave a Review

      Reviews

      • I'm making this recipe now but I'm concerned about the VERY small amount of wine (only half a cup?). Is that correct? Most recipes require 2-3 cups of wine. (Giving it 3 stars ahead of time; will update later.)

      • It was delicious! Little salty for me, so next time I will omit the salt.

      • Great recipe. Like others, I doubled the stock and veggies and I used elk, which turned out great in this.

        msujendunn from Montana /

      • This my first attempt at ever making boeuf bourguignon. This was a very easy recipe to make. Served with a green salad and fresh fruit. I served a very nice merlot with this. My family was very impressed.

        bessh5 from Fairfield CA /

      • Fabulous, tasty, easy, filling, good stuff!

        spbmrmusic from tampa bay /

      • This was a good basic recipe - with just two issues. 10 ounces is not enough broth for a good sauce, and more carrots needed. I used a bit more bacon, as each browning seemed to absorb the bacon fat. A few teaspoons of Worchestshire brought out the Umama, but a single anchovy would do. Lovely with mashed potatoes if you can make more sauce.

        lisaevansbrown2 from Portland /

      • excellent; didn't have the pearl onions so left them out; served with garlic mashed potatoes; could use more liquid for gravy.

        pcobb21 from ColumColumbusCCCCCCC /

      • I have made this 3 times now and the family loves it. My changes: 4oz of panchetta instead of the bacon 1 lbs of carrots 1.5 lbs mushrooms To simplify the browning process I cut the meat into 1.5" slabs, browned it, then cut into 1.5" cubes. Left the carrots whole.

      • We made this today for the first time. We have made Julia Child's version a number of times and it was good, but this is GREAT! Definitely a company worthy meal. So easy! Made the recipe as written and served with egg noodles. Perfect with crusty bread!

        tscyr from Lake Oswego, OR /

      • I am just starting to cook this recipe and think that there isn't enough liquid in it. For 3lbs of meat and 3 Tbs flour 10 ozs of broth makes a very thick sauce. Maybe as it cooks more liquid will come from the beef and veg but I doubt it. Can anyone else reassure me on this? Thanks

        mahnrut from Washington DC /

      • Delicious!! Family loved the flavor, and compared it to the Julia Child recipe, which is harder and you strain out the mushrooms and carrots. I like them in there better. Will absolutely make it again.

        tracysp2001 from Columbus, OH /

      • I agree with MRFOXIL - a classic recipe - and it doesn't contain a great deal of alcohol like some other recipes.

        kristy_maas from Minneapolis, MN /