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How To make Crock Pot Beef Bourguignon

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Ingredients
1 1/2
cup
red wine, dry
3
tablespoon
olive oil, extra virgin
2
tablespoon
onion, dry, minced
1
teaspoon
thyme
1
tablespoon
parsley flakes
1
each
bay leaf
1/2
teaspoon
pepper
4
pound
stew beef, cut in 1 inch cubes
1/3
cup
flour
1
teaspoon
salt
8
each
bacon, slices, diced
24
each
onions, small, white
2
each
garlic, cloves, minced
1
pound
mushrooms, quartered

Directions:
Thoroughly combine first 7 ingredients; add beef and marinate 3 hours at room temperature, or overnight in refrigerator. Drain meat reserving 1 cup of marinade. Place meat in removable liner; sprinkle with flour and salt and toss to coat meat. Fry bacon; fry onions in bacon fat until slightly brown, add garlic and fry for 30 seconds; remove onions, garlic and bacon with slotted spoon and add to meat in liner. Saute mushrooms in remaining bacon fat (add butter if needed). Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over all. Place liner in base. Cover and cook on auto 6-7 hours; or low 8-10 hours; or high 4-5 hours.

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