Beef Bourguignon, which is beef stew with wine, in the crockpot.

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Name: Crockpot Beef Bourguignon
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8
Cuisine: not set
Ingredients: 6 Strips Bacon Cut in 1/2 inch pieces; 2-3 Pounds Beef Rump or Chuck Cut in 1.5 inch cubes; 1 Medium Carrot Sliced; 1 Small Onion Sliced; Salt and Pepper To Taste; 3 Tablespoons Flour; 1 Can (10.25oz) Condensed Beef Broth; 1 Tablespoon Tomato Paste; 2 Cloves Garlic Minced; 3/4 Teaspoon Whole Thyme; 1 Bay Leaf; 1/2 Pound Tiny White Onions; 1/2 to 1 Pound Fresh Mushrooms Sliced; 2 Tablespoons Butter; 1/2 Cup Red or Burgundy Wine

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INGREDIENTS

6 Strips Bacon ; Cut in 1/2 inch pieces
2-3 Pounds Beef Rump or Chuck ; Cut in 1.5 inch cubes
1 Medium Carrot ; Sliced
1 Small Onion ; Sliced
Salt and Pepper ; To Taste
3 Tablespoons Flour
1 Can (10.25oz) Condensed Beef Broth
1 Tablespoon Tomato Paste
2 Cloves Garlic ; Minced
3/4 Teaspoon Whole Thyme
1 Bay Leaf
1/2 Pound Tiny White Onions
1/2 to 1 Pound Fresh Mushrooms ; Sliced
2 Tablespoons Butter
1/2 Cup Red or Burgundy Wine

INSTRUCTIONS

1. Cook bacon in large skillet until crisp. Remove and drain.

2. Add beef cubes and brown well. Place browned cubes in slow cooker.

3. Brown carrot and onion. Season with salt and pepper; stir in flour.

4. Add broth, mix well, then add to slow cooker.

5. Add cooked bacon, tomato paste, garlic, thyme, bay leaf and onions.

6. Cover and cook on LOW 8 to 10 hours.

7. Saute mushrooms in butter, and add with wine to slow cooker about 1 hour before serving.

To thicken gravy: Turn slow cooker to HIGH. Combine 3 tablespoons flour with 3 tablespoons melted butter or margarine. Stir into stew.

NOTES

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Crockpot Beef Bourguignon

6 Strips Bacon Cut in 1/2 inch pieces
2-3 Pounds Beef Rump or Chuck Cut in 1.5 inch cubes
1 Medium Carrot Sliced
1 Small Onion Sliced
 Salt and Pepper To Taste
3 Tablespoons Flour
1 Can (10.25oz) Condensed Beef Broth
1 Tablespoon Tomato Paste
2 Cloves Garlic Minced
3/4 Teaspoon Whole Thyme
1 Bay Leaf
1/2 Pound Tiny White Onions
1/2 to 1 Pound Fresh Mushrooms Sliced
2 Tablespoons Butter
1/2 Cup Red or Burgundy Wine

1. Cook bacon in large skillet until crisp. Remove and drain.

2. Add beef cubes and brown well. Place browned cubes in slow cooker.

3. Brown carrot and onion. Season with salt and pepper; stir in flour.

4. Add broth, mix well, then add to slow cooker.

5. Add cooked bacon, tomato paste, garlic, thyme, bay leaf and onions.

6. Cover and cook on LOW 8 to 10 hours.

7. Saute mushrooms in butter, and add with wine to slow cooker about 1 hour before serving.

To thicken gravy: Turn slow cooker to HIGH. Combine 3 tablespoons flour with 3 tablespoons melted butter or margarine. Stir into stew.

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Nutrition

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Serving Size: 1 Serving (270g)
Recipe Makes: 8 Servings

Calories: 429
Calories from Fat: 228 (53%)

Amt Per Serving		% DV

	Total Fat 25.3g	34 %
	Saturated Fat 10.6g	53 %
	Monounsaturated Fat 10.2g
	Polyunsanturated Fat 1g
Cholesterol 116.1mg		36 %
Sodium 353.6mg		12 %
Potassium 512.6mg		13 %
Total Carbohydrate 8.3g		2 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 7g
Protein 35.5g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 429

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