Boeuf Bourguignonne/Beef Burgundy (Crock Pot or Not) |
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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 4 |
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This is from the Rival Crock pot recipe book. Boeuf Bourguignonne, also known as Beef Burgandy, is a french peasant stew. It was my absolute favorite recipe that my mom made while I was growing up. I'm a vegetarian now because I don't like meat and I can safely say that this might be the only beef recipe I've ever liked. SO GOOD AND TENDER AND FLAVORFUL! *To make gravy thicker. Turn crock pot to high. Combine 3 T flour with 3 T melted butter & put into stew **To make gravy thicker for oven cooking method, make a roue of the flour & butter & add to oven dish. Ingredients:
6 slices bacon |
2 -3 lbs beef stew meat, cut into 1-1/2 inch pieces |
1 medium carrot |
1 small onion, sliced |
3 tablespoons flour |
1 (10 3/4 ounce) can condensed beef broth |
1 tablespoon tomato paste |
2 minced garlic cloves |
3/4 teaspoon thyme leaves |
1 bay leaf |
1/2 lb white pearl onion |
1/2-1 lb mushroom |
1 tablespoon butter |
1/2 cup red wine (like burgundy) |
salt |
pepper |
Directions:
1. Fry 6 strips bacon until crisp and cut into 1/2 inch pieces.
2. In the bacon grease brown well beef stew meat. Put beef into crock pot.
3. Brown 1 med carrot sliced & 1 sliced small onion. Add salt & pepper to taste. Stir in 3 T flour & 1 10-3/4 oz can condensed beef broth. Mix well & put in crock pot.
4. Add the bacon, tomato paste, minced garlic, thyme leaves, bay leaf, and pearl onion to the pot.
5. Cover and cook on low for 8-10 hours. (or in 300 degree oven in a covered pan for 2 hours.).
6. Saute mushrooms in butter and add with red wine to crock pot or oven dish & cook for one more hour.
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