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Beef Bourguignon

1 1/2 c Dry red wine
3 tb Extra virgin olive oil
2 tb Dry minced onion
1 ts Thyme
1 tb Parsley flakes
1 Bay leaf
1/2 ts Pepper
4 lb Stew beef; 1" cubes
1/3 c Flour
1 ts Salt
8 sl Bacon; diced
24 sm White onions
2 Garlic cloves; minced
1 lb Mushrooms; quartered


Thoroughly combine first 7 ingredients; add beef and marinate at least 3 hours at room temperature, or overnight in refrigerator. Drain meat reserving 1 cup of marinade. Place meat in removable liner; sprinkle with flour and salt and toss to coat meat. Fry bacon; fry onions in bacon fat until slightly brown, add garlic and fry for 30 seconds; remove onions, garlic and bacon with slotted spoon and add to meat in liner. Sauté mushrooms in remaining bacon fat (add butter if needed). Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over all. Place liner in base. Cover and cook in slow cooker on auto 6-7 hours; or low 8-10 hours; or high 4-5 hours.

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