I've wanted to make Beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a slow cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven.—Crystal Jo Bruns, Iliff, Colorado
- 3 pounds beef stew meat
- 1-3/4 cups dry red wine
- 3 tablespoons olive oil
- 3 tablespoons dried minced onion
- 2 tablespoons dried parsley flakes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/4 teaspoon pepper
- 8 bacon strips, chopped
- 1 pound whole fresh mushrooms, quartered
- 24 pearl onions, peeled (about 2 cups)
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- Hot cooked whole wheat egg noodles, optional
- Place beef in a large resealable plastic bag; add wine, oil and seasonings. Seal bag and turn to coat. Refrigerate overnight.
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
- Add mushrooms and onions to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer.
- Drain beef, reserving marinade; transfer beef to a 4- or 5-qt. slow cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade.
- Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaf. If desired, serve stew with noodles. Yield: 12 servings (2/3 cup each).
Originally published as Slow Cooker Beef Bourguignonne in Taste of Home's Holiday & Celebrations Cookbook Annual 2014
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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