Slow Cooker Boeuf Bourguignon Recipe

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Slow Cooker Boeuf Bourguignon Recipe
Slow Cooker Boeuf Bourguignon Recipe photo by Taste of Home
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Slow Cooker Boeuf Bourguignon Recipe

Read Reviews
5 3 3
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + marinating Cook: 8 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + marinating Cook: 8 hours

Ingredients

  • 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

Directions

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

Nutritional Facts

2/3 cup beef mixture (calculated without noodles): 289 calories, 15g fat (5g saturated fat), 77mg cholesterol, 350mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

  • 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
  1. Place beef in a large resealable plastic bag; add wine, oil and seasonings. Seal bag and turn to coat. Refrigerate overnight.
  2. 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.
  3. Add mushrooms and onions to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer.
  4. 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.
  5. 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

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Reviews forSlow Cooker Boeuf Bourguignon

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hkarow9713 User ID: 7604678 278024
Reviewed Nov. 20, 2017

"This is a beautiful date meal that doesn't take a lot of work! The crockpot keeps everything juicy & flavors through so perfectly. This is truly a decadent meal that tastes like you worked all day long making it!"

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ShanPDavis User ID: 8612327 237136
Reviewed Nov. 10, 2015

"Great recipe, the hardest part was peeling the onions."

MY REVIEW
mkfrazier User ID: 4922365 235523
Reviewed Oct. 24, 2015

"Very tasty and relatively easy to fix."

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