Beef Bourguignon Crock Pot Recipes

Steps:

• Heat butter and oil in a large skillet over medium-high heat. Add beef stew meat and cook until browned, 5 to 8 minutes. Brown beef in batches if necessary, making sure to not overcrowd the pan, otherwise the beef won't brown. Remove browned beef from the skillet and place in the slow cooker.
• Add onion to the skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onion to the slow cooker.
• Place skillet back on medium-high heat and pour in half of the wine. Bring the wine to a simmer, scraping up any browned bits from the bottom of the pan. Remove from heat and carefully pour into the slow cooker along with the remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
• Place the lid on the slow cooker and cook on Low for 6 to 8 hours.

Steps:

• Place beef in a large resealable bowl; add wine, oil and seasonings. Turn to coat. Cover; 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.

Steps:

• Cook bacon in large skillet until crisp.
• Remove, drain, and set aside.
• Add beef cubes and brown well.
• Place browned beef cubes in crock pot.
• Brown carrot and yellow onion.
• Season with salt and pepper.
• Stir in flour.
• Add broth, mix well and add all to crock pot.
• Add cooked bacon, wine, tomato paste, garlic, bay leaf, pearl onions, and sliced mushrooms.
• Cover and cook on low 10-12 hours or high for 5-6 hours.

Steps:

• Cook bacon in large skillet until crisp.
• Remove from pan and drain.
• Add beef cubes to the same pan and brown well.
• Place browned beef cubes in crock pot.
• Add onion slices and carrot slices to skillet.
• Add tomato paste, thyme and minced garlic.
• Season to taste with salt and pepper; stir in flour.
• Add broth and mix well.
• Add this mixture to the crock pot over the beef.
• Add bay leaf and pearl onions.
• Crumble cooked bacon and add to crock pot.
• Cover and cook on LOW for 8-10 hours.
• Saute mushrooms and add to crock pot with wine about 1 hour before serving.

Steps:

• 1. Place beef cubes, carrots, and onion in stoneware. Season with salt and pepper; stir in flour.
• 2. Add broth and mix well.
• 3. Add cooked bacon, wine, tomato paste, garlic, thyme, bay leaf, onions, and mushrooms.
• 4. Cover. Cook on Low 10 to 12 hours or on High for 5 to 6 hours.

Steps:

• In 7-quart Dutch oven or stockpot, heat oil over high heat. Pat beef dry with paper towels, and season with salt and pepper. Place beef in Dutch oven, working in batches if necessary as to not overcrowd Dutch oven, and cook 4 to 6 minutes, searing all sides of beef. Transfer to plate.
• Add carrots and onion to Dutch oven, and cook 3 to 5 minutes or until onions and carrots are lightly browned and slightly tender, scraping brown bits up from bottom as they cook. Add garlic, and cook 1 minute longer, stirring frequently. Add wine, beef broth and thyme to Dutch oven, and stir until well combined.
• Place broth mixture in 5- to 6-quart slow cooker; add beef and bacon to slow cooker. Cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Spoon into bowls to serve. Garnish with fresh thyme sprigs, if desired.
• Freezer Directions: Make as directed through step 2. Place beef in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place broth mixture and bacon in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place bags flat to freeze. When ready to cook, thaw bags overnight in refrigerator. Place in 5- to 6-quart slow cooker; cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Garnish with fresh thyme.

Steps:

• In a small bowl, combine the flour, salt and ground black pepper.
• Coat the beef cubes with this mixture.
• Melt the butter in cast iron pot over medium high heat. (Or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter).
• Add the meat and brown well on all sides.
• Add the onion, carrots, mushrooms, red pepper, and garlic to it.
• Saute for 5 to 10 minutes, or until onion is tender.
• Add the wine, bay leaf, parsley, and thyme.
• Transfer the ingredients from the skillet to the crock pot.
• Stir once and then cover with crock pot lid.
• Cook on low for 6-8 hours.
• Garnish with parsley and crumbled bacon.
• Serve with crusty French bread and enjoy!

Steps:

• Combine first 7 ingredients, mix well; add beef.
• Marinate at least 3 hours or over night.
• Drain meat; reserve marinade.
• In skillet sauté bacon; remove.
• Brown meat in bacon fat.
• Place beef, bacon, vegetables, and seasonings in crock pot.
• Pour over enough marinade to cover.
• Cook on low 8-10 hours.

Steps:

• Coat beef with flour, shaking off excess.
• Set aside.
• Cook bacon in large skillet over medium heat until partially cooked.
• Add beef; cook until browned.
• Remove beef and bacon with slotted spoon.
• Layer carrots, potatoes, mushrooms, onions, garlic, bay leaf, marjoram, thyme, salt, pepper, beef and bacon mixture and wine in slow cooker.
• Cover and cook on LOW 8 to 9 hours or until beef is tender.
• Discard bay leaf before serving.

Steps:

• Heat the oil in a large pot. Add the bacon and cook over medium heat for 8-10 minutes, stirring occasionally, until the bacon is lightly browned. Remove bacon with a slotted spoon to a plate.
• Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches, in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove seared cubes to the plate with the bacon and continue searing until all of the beef is browned. Set aside.
• Toss the carrots, sliced onions, 1 tablespoon salt and 2 tablespoons pepper into the fat in the pot and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the cognac (stand back and ignite with a match to burn off the alcohol).
• Put the meat and the bacon back into the pot with any juices that have accumulated on the plate. Add the wine. Bring to a boil, then add tomato paste and thyme, boil for 2-3 minutes.
• Transfer everything from the pot into the crock pot, then add the hot beef broth. Stir once, then cover and let cook on high for 3 hours.
• Meanwhile, thaw the frozen onions.
• After 3 hours, saute the mushrooms in 2 tablespoons butter until lightly browned. Set aside.
• In the remaining 2 tablespoons butter saute the thawed onions until translucent, then add the flour, stir well, and add the sauted mushrooms.
• Add onions and mushrooms to the crock pot, stir well to combine, then continue cooking for another 45 minutes. Season to taste, if necessary.
• For serving, rub each slice of bread on one side with the garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
• If sauce is too thin, dissolve one teaspoon to one tablespoon in some cold water and stir into still simmering stew.

Steps:

• Cook bacon in large skillet until crips. Remove and drain. Add beef cubes and brown well. Placed browned beef cubes in Crock-Pot. Brown carrot and onion. Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Stir in flour. Add broth, mix well, and add to Crock-Pot. Add cooked bacon, thyme, tomato paste, garlic, bay leaf, and pearl onions. Cover and cook on low 8 to 10 hours. Saute mushrooms in 2 tablespoons butter and add to crock pot with wine about an hour before serving. To thicken gravy: Turn Crock-Pot to high. Cream 1/4 cup flour and 2 tablespoons butter. Roll into pea size balls and drop into Crock-Pot. Bring to boil and let thicken.

Steps:

• Turn the slow cooker to low and heat 2 tbsp of the oil in a large frying pan. Season the meat and fry for 3-4 mins in batches until browned all over, scooping out each batch with a slotted spoon and transferring the browned meat to a plate.
• Tip the onion, carrot and celery into the pan and fry for 5-10 mins until soft. Add the herbs and flour and cook for another 2 mins. Pour a splash of the wine into a bowl, then add the stock cube, sugar and tomato purée and mix to form a paste. Scrape the paste into the onion mix and pour in the remaining wine. Bring the mixture to a bubble, then transfer to the slow cooker. Stir in the browned beef, topping up with a splash of water to cover the meat if needed. Simmer on low for 6-8 hrs until the meat is falling apart but still holding its shape.
• About 35 mins before serving, heat the remaining oil in a pan. Fry the bacon, shallots and mushrooms for 5-8 mins until caramelised and the veg is starting to soften, then tip into the slow cooker. Simmer the stew gently on high for 30 mins. If you want a thicker gravy, use the reduce function or leave the stew uncovered. Serve with mashed potatoes or crusty bread, if you like.