Boeuf Bourguignonne
Category: Other European
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 6
Ready in: 2-5 hrs
- 6 slices bacon, cut in 1/2-inch pieces
- 3 pounds beef rump or chuck, cut 1 1/2 to 2-inch cubes
- 1 medium carrot, peeled and sliced
- 1 small onion, diced
- salt and pepper, to taste
- 6 tablespoons all-purpose flour, divided use
- 1 can (10 ounce size) condensed beef broth
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 3/4 teaspoon dried thyme
- 1 bay leaf
- 1/2 pound tiny white pearl onions, peeled and trimmed
- 1 pound fresh mushrooms, sliced
- 2 tablespoons butter
- 1/2 cup red or burgundy wine
- 3 tablespoons soft but not melted butter
Heat a large skillet over medium-high heat. Add the bacon pieces and cook, stirring frequently, until crisp. Remove the bacon with a slotted spoon and let drain on paper toweling. Add the cubed beef to the skillet and cook, stirring frequently, until well browned. Remove the beef with a slotted spoon and place in the crock pot. Add the carrot and onion to the skillet and cook, stirring frequently, until browned. Season with the salt and pepper and sprinkle with half of the flour. Stir to mix the flour into the bacon fat in the skillet. While stirring, slowly add the broth to the skillet. Mix well and then transfer the liquid and vegetables to the crock pot. Add the cooked bacon, tomato paste, garlic, thyme, bay leaf, and onions to the crock pot. Cover the crock pot and cook on low heat for 4-6 hours. When the beef is just about tender, turn the crock pot to high heat. Melt the butter in a saucepan over medium heat. Add the mushrooms and cook, stirring frequently, until soft. Add the wine and bring to a low simmer then remove the pan from the heat. Combine the remaining flour and softened butter and mix until smooth. Stir the butter mixture into the mushrooms and mix until combined. Transfer the mushroom mixture to the crock pot and mix well. Let cook for 15 minutes on high heat, covered, or until the beef is completely tender and the liquid in the crock pot has thickened. Remove the bay leaf before serving. Adjust the seasoning before serving as needed.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by ICOOK2
Ingredients: 1 1⁄2 cups all-purpose flour 5 lb. beef stew meat, cut into 1-inch pieces Salt and freshly ground pepper, to taste 1⁄4 cup extra-virgin olive oil 5 thick bacon slices, cut in
by ICOOK2
4 filets mignons, each about 6 oz. and 1 1⁄4 inches thick Salt and freshly ground pepper, to taste 1⁄4 cup extra-virgin olive oil 3 thick bacon slices, cut into 1-inch dice 1⁄2 yellow
by sgre52160
6 bone-in short ribs (2 inches thick, 2 pounds total) Coarse salt and freshly ground pepper 2 teaspoons cornstarch 3 tablespoons extra-virgin olive oil 8 ounces white button mushrooms, quartered
by sgre52160
2 1/2 lb stewing beef, cut in 1 1/2 inch chunks 2 medium onions, coarsely chopped 2 garlic cloves, crushed 1 carrot, peeled and cut into 1/2 inch rounds 1 carrot, peeled and cut into 1/2 inch
by sgre52160
4 beef tenderloin steaks, about 8 oz Freshly ground black pepper 1 tsp oil Sea salt Tarragon sprigs Bearnaise Sauce 1/2 cup white wine vinegar 2 tbsp finely chopped shallots 1 tsp cracked bl
view more member recipes