Slow-Cooker Boeuf Bourguignon

Name: Slow-Cooker Boeuf Bourguignon
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 12 servings.
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

TOTAL TIME: Prep: 30 min. + marinating Cook: 8 hours YIELD: 12 servings.

I’d wanted to make boeuf bourguignon (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 slow-cooker boeuf bourguignon is still rich, hearty and delicious, but there's no need to watch it on the stovetop or in the oven. —Crystal Jo Bruns, Iliff, Colorado

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

1. Place beef in a large resealable bowl; add wine, oil and seasonings. Turn to coat. Cover; 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 until beef is tender, 8-10 hours. Remove bay leaf. If desired, serve stew with noodles.

Nutrition 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.