Crockpot Boeuf Bourguignon

Good thing this recipe is not as complicated as bourguignon is to spell.  Sheesh.  That's not an easy one.



This recipe is extremely easy... no need to worry about falling asleep on the couch and forgetting to take it out of the oven on time, since this one is a crockpot version!

Crockpot Boeuf Bourguignon - Adapted from Sarah's Musings

~ 8 T of bacon bits (or 6 strips of bacon, diced)
3 pounds of stew beef, cubed
3 large carrots, cut into 2-inch pieces
1 medium onion, diced
2 garlic cloves, minced
1 1/2 tsp. salt
1/8 tsp. pepper
3 T flour
1 can (14 oz) beef broth/stock
1 C red wine
1 T tomato paste
1 tsp. thyme
1 large bay leaf
1/2 lb. frozen white pearl onions
1 lb. fresh white mushrooms, sliced
1/2 tsp. butter


Cook bacon in a skillet until crispy.  Remove the bacon to drain on a paper towel; leaving the bacon drippings in the pan.  Add meat cubes to the skillet and brown well.  If you use bacon bits, just brown the meat with a little olive oil, adding bacon bits to cook along with the beef.



Place the browned meat in the crockpot.



Add carrots (we just used baby carrots), garlic and diced onion.



Season with salt and pepper, and sprinkle with flour. You can use white wheat or whole wheat as the thickener.





Stir in the beef broth, mix well.

Then, add bacon, wine, tomato paste, bay leaf and pearl onions.





Cover and cook on low for 8-10 hours. It will smell divine.



About 1 hour before cooking, saute the mushrooms in melted butter.





When the liquids have evaporated, add the mushrooms to the bourguignon.





Continue cooking for an additional hour before serving over rice.





Enjoy a delicious, and elegant dinner ... that you prepared in minutes!!



Linked to:

• Crockpot Wednesday