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Slow-Simmering Beef Bourguignon Recipe
Slow-Simmering Beef Bourguignon Recipe photo by Taste of Home

Slow-Simmering Beef Bourguignon Recipe

Read Reviews (7)
4.86 7
Publisher Photo
Warm up fall days with tender chunks of beef simmered in a rich sauce ladled over steaming noodles. — Adele Zuerner, Arden, North Carolina
TOTAL TIME: Prep: 30 min. Cook: 8 hours
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 8 hours
MAKES: 6 servings

Ingredients

  • 3 pounds beef stew meat
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups beef broth
  • 1-1/2 cups dry red wine or additional beef broth, divided
  • 3/4 pound medium fresh mushrooms, quartered
  • 1 large sweet onion, chopped
  • 2 medium carrots, sliced
  • 1 thick-sliced bacon strip, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons Italian tomato paste
  • Hot cooked egg noodles

Nutritional Facts

Directions

  1. Sprinkle beef with salt and pepper. In a large nonstick skillet coated with cooking spray, brown beef in batches. Remove with a slotted spoon to a 4- or 5-qt slow cooker. Add flour; toss to coat. Add broth and 1 cup wine.
  2. In the same skillet, add the mushrooms, onion, carrots and bacon; cook and stir over medium heat until carrots are tender. Add garlic; cook 1 minute longer. Add remaining wine, stirring to loosen browned bits from pan; stir in tomato paste. Transfer to slow cooker.
  3. Cover and cook on low for 8-10 hours or until beef is tender. Serve with noodles. Yield: 6 servings.
Originally published as Slow-Simmering Beef Bourguignon in Taste of Home October/November 2012, p61

Nutritional Facts

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Slow-Simmering Beef Bourguignon(7)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 10, 2014

I'm giving it 5 stars even though I didn't do it right and my husband wasn't impressed! I woke up sick and didn't feel like doing all of the CORRECT prep for this...just dumped it all in the pot minus the bacon...and let it go. My mom, the expert, tried it that night and said it was pretty darn good for doing it all wrong...and that if I had actually followed the directions it would have been fabulous! I didn't change ANY ingredients...except for doing it all wrong and leaving out bacon. :) She said that doing the actual prep with the flour and all makes the difference and you HAVE TO DO IT! haha (Personally...it's OK just dumping it all...)

MY REVIEW
Reviewed Jul. 25, 2013

Great flavor, followed other cooks' tips. Our dog likes the leftovers.

MY REVIEW
Reviewed Feb. 3, 2013

Cooking for family of 8 necessitated doubling recipe - also tweaked a bit to suit my style:

Cooked in French Oven (enameled cast iron) - cuts cooking time by 1/2

Used Stock instead of Broth (find Stock a more flavorful recipe alternative to broth)

Mixed salt and pepper in small plastic zipper-sealed bag prior to sprinkling handfuls on beef to ensure even coverage

Used entire pkg of carrots

Used THICK cut bacon strips as one previous reviewer commented on this ingredient's lack of flavor contribution  (wish recipe was clearer as far as thickness and whether to use flavored (maple, etc) or unflavored bacon - I used pre-packaged THICK, BUTCHER CUT, unflavored)

Found it helpful chopping bacon & onions simultaneously in food processor

Used Gourmet Freeze-Dried Garlic (1/4 tsp = 1 clove fresh - doubling recipe calling for 2 cloves minced, used 1 tsp Freeze-Dried)

Omitted mushrooms (although I like them, kids & hubs not big fans)

Used Syrah for Dry Red Wine (find using addt'l broth instead of wine gives less rich flavor to recipes)

Also used (& doubled) Bay Leaf and Thyme suggestion by previous reviewer Aug2295

Having 6 children under 13 yrs., usually try to do prep work on Slow Cooker recipes night before - for this recipe, only able to slice carrots submerging in cold water in covered casserole dish storing in fridge - hand-sliced carrots for thicker slices since directions indicated cooking carrots and vegetables in skillet until carrots tender (thought thicker slices likely required as food processed slices are thinner cooking to tender much faster - wish recipe was clearer as far as thickness of sliced carrots)

Cooking now - will update and give stars after dish is fully cooked and served - have to say, smells FABULOUS!  Loving this recipe so far - as always, though, truth will be in the tasting.  =)  (Only thing is, think will try putting meat in French Oven w/o precooking in skillet or adding flour as another reviewer suggested yields more tender meat - to preserve flavor, would put meat juice from packages of stew meat into skillet w/veggies, garlic, paste and wine)

MY REVIEW
Reviewed Dec. 28, 2012

Texture is perfectand flavors blend well but I found it wanting a little more seasoning. A bay leaf and a tsp of thyme next time, I think. I did leave out the mushrooms.

MY REVIEW
Reviewed Dec. 10, 2012

Loved it! Made it once with the bacon thought it added no flavor so I don't add it anymore. Also, I use the entire bag of carrotts for more vegetables otherwise it just seems like a meat dish. The first time I made this, I misread the recipe and put all the meat in the slow cooker without adding the flour to it and cooking it in the pan. It came out so tender that my husband told me to keep doing it that way! It saves me prep time and even my 6 year old loves this!!

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