Name: Slow-Cooker Beef Bourguignon
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 3 pounds beef stew meat -; 1-3/4 cups dry red wine -; 3 tablespoons olive oil -; 3 tablespoons dried minced onion -; 2 tablespoons dried parsley flakes -; 1 bay leaf -; 1 teaspoon dried thyme -; 1/4 teaspoon pepper -; 8 bacon strips, chopped -; 1 pound whole fresh mushrooms, quartered -; 24 pearl onions, peeled (about 2 cups) -; 2 garlic cloves, minced -; 1/3 cup all-purpose flour -; 1 teaspoon salt -; Hot cooked whole wheat egg noodles, optional -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Beef Bourguignon

1. 3 pounds beef stew meat -

2. 1-3/4 cups dry red wine -

3. 3 tablespoons olive oil -

4. 3 tablespoons dried minced onion -

5. 2 tablespoons dried parsley flakes -

6. 1 bay leaf -

7. 1 teaspoon dried thyme -

8. 1/4 teaspoon pepper -

9. 8 bacon strips, chopped -

10. 1 pound whole fresh mushrooms, quartered -

11. 24 pearl onions, peeled (about 2 cups) -

12. 2 garlic cloves, minced -

13. 1/3 cup all-purpose flour -

14. 1 teaspoon salt -

15. Hot cooked whole wheat egg noodles, optional -

How to cook deliciously - Slow-Cooker Beef Bourguignon

1. Stage

Put the stew beef in a large, resealable bowl or container. Add the red wine, oil, dried onion, parsley, bay leaf, thyme and pepper. Use a large spoon to turn the beef over several times to coat it and mix the spices in. Cover the bowl and let the meat marinate in the fridge overnight.

2. Stage

In a large skillet, cook the bacon over medium heat until it's crisp, stirring occasionally. Use a slotted spoon to move the bacon to a paper towel-lined plate. Pour off all but one tablespoon of the drippings.

3. Stage

Add the mushrooms and pearl onions into the skillet and saute them over medium-high heat until they're tender. Add the minced garlic to the pan and saute for another minute, then pull the pan off the burner.

4. Stage

Drain the beef, reserving the marinade. Transfer the beef to a 4- or 5-quart slow cooker. Sprinkle the flour and salt over the beef and toss it to coat. Spoon the bacon-onion-mushroom mixture into the slow cooker and pour in the reserved marinade.

5. Stage

Turn the slow cooker on low, cover it and cook the beef for 8 to 10 hours. The dish is ready when the beef is fall-apart tender. Remove the bay leaf and serve the stew with noodles.