Thursday, April 12, 2012

Crockpot Beef Bourguignon

The French know how to cook - and any time I hear the words "Beef Bourguignon" I instantly start to salivate. This is my crockpot take on the well known traditional French recipe - inspired by the late, great Julia Child and others. I love using my slow cooker, especially for this recipe. I'm no expert, but I believe that the time it takes to let this cook allows the flavors to blend much more harmoniously and generates all those wonderful flavors that ping your taste buds. You can make this in the morning, after breakfast, and by dinner time it should be finished - the only thing you'd have to make are the mashed potatoes or steamed rice. If your cooking to impress or cooking for fun, try this approach and you'll be pleasantly surprised!

Crockpot Beef Bourguignon


2 pounds lean stewing beef, cut into 2-inch cubes
4 tablespoons tomato paste
1 cup red wine
1 bay leaf
2 garlic cloves, minced
6 strips of bacon, reserving the bacon fat
16oz bag of whole frozen carrots
1 bag/box of frozen pearl onions
1 can of Campell's Golden Mushroom Soup
1 tablespoon Worcestershire sauce
1 1/2 - 2 cups button mushrooms
All-purpose flour


1. In bowl, cover the beef cubes in about 1 cup of flour - making sure each cube is well coated. Shake off any excess flour from each cube and set aside.

2. In a pan, cook 6 strips of bacon until crispy. Remove bacon to a paper towel-lined plate.

3. Cook the flour coated beef cubes in the bacon fat until both sides are brown.

4. Transfer pan to a crockpot and pour the cooked beef cubs inside, along with any extra bacon fat. Add minced garlic, mushrooms, frozen carrots and pearl onions.

5. In a bowl, combined 1 cup of red wine (I recommend a cabernet), 1 can of Golden Mushroom Soup, 4 tablespoons of tomato paste, and 1 tablespoon Worcestershire sauce. Whisk together until well blended and pour over beef and vegetables in the crockpot.

6. Add 1 bay leaf. Cover and let cook for 8-9 hours on LOW heat... or 5-6 on HIGH heat.

7. Served over a bed of creamy mashed potatoes and a side of roasted rosemary-garlic Brussels sprouts.

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