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Crock-Pot Beef Bourguignon
Crock-Pot Beef Bourguignon with bacon, mushrooms, carrots and onions cooks all day in a rich red wine sauce for an easy, but very special meal.
Course
Main Course
Cuisine
French
Prep Time
20
minutes
minutes
Cook Time
6
hours
hours
Total Time
6
hours
hours
20
minutes
minutes
Servings
6
servings
Calories
455
kcal
Author
Marjory Pilley
Equipment
Slow Cooker - Programmable
Ingredients
6
slices
bacon
cut into 1 inch pieces
2
pounds
beef shoulder roast
cut into 2 inch cubes
1
medium onion
sliced
3
carrots
cut into 1 inch pieces
1
pound
mushrooms
quartered
1
cup
broth
chicken, beef or vegetable
½
teaspoon
dried thyme
½
teaspoon
salt
¼
teaspoon
pepper
1
Tablespoon
tomato paste
1
cup
red wine
such as Pinot Noir, Merlot or Hearty Burgundy
3
garlic cloves
minced
1
bay leaf
3
Tablespoons
flour or cornstarch
⅓
cup
cold water
Instructions
Cook bacon over medium-high heat until crispy.
Remove bacon to a paper towel-lined plate to drain, leaving excess grease in the pan.
Blot meat dry with a paper towel and then transfer it (in batches) to the pan with bacon grease
Sear beef cubes for 1 to 3 minutes on each side over medium-heat.
As beef cubes are done, transfer them to a crock pot.
Add bacon, onions, carrots, and mushrooms to the crock-pot.
Pour broth over the beef and vegetables.
Sprinkle thyme, salt and pepper over the beef and vegetables.
Stir tomato paste, wine and garlic together in a small bowl and then pour over beef and vegetables.
Tuck bay leaf into the crock pot.
Cook 4-5 hours on high or 6-8 hours on low.
About 30 minutes before serving time, stir together flour and cold water.
Add flour mixture to the crock pot and stir into beef and vegetables.
Remove bay leaf and enjoy.
Nutrition
Calories:
455
kcal
|
Carbohydrates:
13
g
|
Protein:
49
g
|
Fat:
18
g
|
Saturated Fat:
7
g
|
Cholesterol:
136
mg
|
Sodium:
647
mg
|
Potassium:
1066
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
5220
IU
|
Vitamin C:
6.4
mg
|
Calcium:
43
mg
|
Iron:
5.6
mg