Best Slow Cooker Beef Bourguignon Recipes

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SLOW COOKER BEEF BOURGUIGNON



Slow cooker beef bourguignon image

Feed a crowd or freeze a batch of our comforting beef bourguignon. This classic recipe uses slow-cooked beef and red wine for a deliciously rich stew

Provided by Anna Glover

Categories     Dinner, Main course, Supper

Time 8h20m

Number Of Ingredients 16

3 tbsp vegetable oil
1 ½kg stewing or braising steak, cut into small chunks
2 large onions, chopped
2 carrots, chopped
2 celery stalks, chopped
2 bay leaves
2 thyme sprigs or rosemary sprigs
3 tbsp plain flour
750ml bottle red wine
1 beef stock cube
1 tsp caster sugar
2 tbsp tomato purée
100g unsmoked bacon lardons
6 small shallots or baby onions, halved or quartered
300g closed cup mushrooms, halved or quartered
mashed potatoes or crusty bread, to serve

Steps:

  • Turn the slow cooker to low and heat 2 tbsp of the oil in a large frying pan. Season the meat and fry for 3-4 mins in batches until browned all over, scooping out each batch with a slotted spoon and transferring the browned meat to a plate.
  • Tip the onion, carrot and celery into the pan and fry for 5-10 mins until soft. Add the herbs and flour and cook for another 2 mins. Pour a splash of the wine into a bowl, then add the stock cube, sugar and tomato purée and mix to form a paste. Scrape the paste into the onion mix and pour in the remaining wine. Bring the mixture to a bubble, then transfer to the slow cooker. Stir in the browned beef, topping up with a splash of water to cover the meat if needed. Simmer on low for 6-8 hrs until the meat is falling apart but still holding its shape.
  • About 35 mins before serving, heat the remaining oil in a pan. Fry the bacon, shallots and mushrooms for 5-8 mins until caramelised and the veg is starting to soften, then tip into the slow cooker. Simmer the stew gently on high for 30 mins. If you want a thicker gravy, use the reduce function or leave the stew uncovered. Serve with mashed potatoes or crusty bread, if you like.

Nutrition Facts : Calories 497 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 1 milligram of sodium

SLOW COOKER BEEF BOURGUIGNON



Slow Cooker Beef Bourguignon image

The secret to beef bourguignon? Slow cooking! This is a slow cooker beef bourguignon that tastes delicious after a long, slow simmer. It is even better if you make it ahead and let the flavors meld overnight.

Provided by stella

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 6h45m

Yield 6

Number Of Ingredients 9

3 tablespoons butter
3 tablespoons vegetable oil
2 medium onions, quartered
2 pounds beef stew meat
1 (750 milliliter) bottle red wine
6 carrots, chopped into large chunks
3 sprigs fresh thyme
2 large bay leaves
salt and freshly ground black pepper to taste

Steps:

  • Heat butter and oil in a large skillet over medium-high heat. Add beef stew meat and cook until browned, 5 to 8 minutes. Brown beef in batches if necessary, making sure to not overcrowd the pan, otherwise the beef won't brown. Remove browned beef from the skillet and place in the slow cooker.
  • Add onion to the skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onion to the slow cooker.
  • Place skillet back on medium-high heat and pour in half of the wine. Bring the wine to a simmer, scraping up any browned bits from the bottom of the pan. Remove from heat and carefully pour into the slow cooker along with the remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
  • Place the lid on the slow cooker and cook on Low for 6 to 8 hours.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 12.6 g, Cholesterol 95.1 mg, Fat 21.4 g, Fiber 2.4 g, Protein 28.9 g, SaturatedFat 8 g, Sodium 150.7 mg, Sugar 5.2 g

SLOW-COOKER BEEF BOURGUIGNON



Slow-Cooker Beef Bourguignon image

Cooking the beef in the slow cooker yields tender meat that is packed with flavor! Make it a meal by serving this stew with Betty Crocker™ mashed potatoes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 6

Number Of Ingredients 12

1 tablespoon vegetable or canola oil
2 1/2 lb beef chuck roast, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb large carrots, peeled and cut into 1-inch pieces
1 medium yellow onion, cut into large pieces
2 cloves garlic, finely chopped
1 bottle (750 ml) good-quality dry red wine (such as Pinot Noir)
2 cups Progresso™ beef flavored broth (from 32-oz carton)
1 teaspooon chopped fresh thyme
6 slices bacon, crisply cooked and crumbled
Fresh thyme leaves, if desired

Steps:

  • In 7-quart Dutch oven or stockpot, heat oil over high heat. Pat beef dry with paper towels, and season with salt and pepper. Place beef in Dutch oven, working in batches if necessary as to not overcrowd Dutch oven, and cook 4 to 6 minutes, searing all sides of beef. Transfer to plate.
  • Add carrots and onion to Dutch oven, and cook 3 to 5 minutes or until onions and carrots are lightly browned and slightly tender, scraping brown bits up from bottom as they cook. Add garlic, and cook 1 minute longer, stirring frequently. Add wine, beef broth and thyme to Dutch oven, and stir until well combined.
  • Place broth mixture in 5- to 6-quart slow cooker; add beef and bacon to slow cooker. Cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Spoon into bowls to serve. Garnish with fresh thyme sprigs, if desired.
  • Freezer Directions: Make as directed through step 2. Place beef in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place broth mixture and bacon in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place bags flat to freeze. When ready to cook, thaw bags overnight in refrigerator. Place in 5- to 6-quart slow cooker; cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Garnish with fresh thyme.

Nutrition Facts : Calories 450, Carbohydrate 10 g, Cholesterol 130 mg, Fat 2, Fiber 2 g, Protein 39 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 4 g, TransFat 1 g

BEEF BOURGUIGNON - SLOW COOKER RECIPE



BEEF BOURGUIGNON - SLOW COOKER RECIPE image

Categories     Soup/Stew     Beef     Dinner

Yield 8 people

Number Of Ingredients 16

6 strips bacon cut in 1/2" pieces
3 lbs beef rump or chuck cut in 1 1/2" cubes
1 large carrot peeled and cubed
1 medium onion cubed
3 T flour
10 oz can condensed beef broth
1 T tomato paste
2 cloves garlic minced
1 t whole thyme
1 whole bay leaf
1/2 lb white pearl onions peeled
1 lb mushrooms, sliced
2 T butter
1 1/2 t salt
1/8 t black pepper
1/2 cup red wine, preferably Burgundy or Cote du Rhone

Steps:

  • Cook bacon in large skillet until crips. Remove and drain. Add beef cubes and brown well. Placed browned beef cubes in Crock-Pot. Brown carrot and onion. Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Stir in flour. Add broth, mix well, and add to Crock-Pot. Add cooked bacon, thyme, tomato paste, garlic, bay leaf, and pearl onions. Cover and cook on low 8 to 10 hours. Saute mushrooms in 2 tablespoons butter and add to crock pot with wine about an hour before serving. To thicken gravy: Turn Crock-Pot to high. Cream 1/4 cup flour and 2 tablespoons butter. Roll into pea size balls and drop into Crock-Pot. Bring to boil and let thicken.

SLOW COOKER BEEF BOURGUIGNON



Slow Cooker Beef Bourguignon image

This is my adaptation of Rita's "Recipe#54850" #54850 for making it in the crock pot for A French Love Affair challenge in ZWT 8/France. I have made no changes to the ingredients, only the preparation so that it is suited for the crock pot. I reduced the wine by half to adapt this recipe to the crock pot. It is a delicious recipe!

Provided by CookingONTheSide

Categories     One Dish Meal

Time 6h20m

Yield 8 serving(s)

Number Of Ingredients 15

1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
2 lbs cubed stew meat
4 tablespoons butter
1 onion, chopped
1 red pepper, diced
3 garlic cloves, minced
1 lb button mushroom, cleaned and left whole
1 lb white pearl onion, peeled
4 carrots, peeled and sliced into 1/2 inch pieces
1 cup red wine
1 bay leaf
3 tablespoons fresh parsley, chopped
1 teaspoon dried thyme

Steps:

  • In a small bowl, combine the flour, salt and ground black pepper.
  • Coat the beef cubes with this mixture.
  • Melt the butter in cast iron pot over medium high heat. (Or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter).
  • Add the meat and brown well on all sides.
  • Add the onion, carrots, mushrooms, red pepper, and garlic to it.
  • Saute for 5 to 10 minutes, or until onion is tender.
  • Add the wine, bay leaf, parsley, and thyme.
  • Transfer the ingredients from the skillet to the crock pot.
  • Stir once and then cover with crock pot lid.
  • Cook on low for 6-8 hours.
  • Garnish with parsley and crumbled bacon.
  • Serve with crusty French bread and enjoy!

SLOW COOKER BEEF BOURGUIGNON



Slow Cooker Beef Bourguignon image

Delicious, fuss-free recipe. Do all the hard work in the morning, leave all day and enjoy the results when you get home from work!

Provided by emmadavies

Time 8h15m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Pre warm the slow cooker.
  • Heat the oil and fry the beef cubes until brown and transfer to the slow cooker.
  • Fry th onions, bacon and vegetables for 5 minutes. Stir in the flour and fry a further minute.
  • Pour the wine and stock into the pan with the herbs and mustard and stir thoroughly. Bring to the boil.
  • Transfer all the ingredients to the slow cooker.
  • Cover and cook on a low setting for 8 hours.
  • Taste and adjust seasoning.

SLOW COOKER BONELESS BEEF SHORT RIBS BOURGUIGNON



Slow Cooker Boneless Beef Short Ribs Bourguignon image

Slow Cooker Boneless Beef Short Ribs Bourguignon is the easiest way to make this classic French wine country dish! It's totally company-worthy dish made with an inexpensive cut of beef. So rich tasting, so easy and the perfect fall and winter comfort food!

Provided by @MakeItYours

Number Of Ingredients 16

5-6 slices bacon, diced
salt and freshly ground black pepper
2-3 pounds boneless beef short ribs (5-6 ribs)
1 tablespoon olive oil
1 bottle (750mm) dry red wine
2 cups beef broth
4 tablespoons tomato paste
2 bay leaves
2 teaspoons dried thyme
1 pound carrots, peeled and cut into 1-2 inch pieces
8 cloves garlic, sliced
1 bag (12-ounce) frozen pearl onions, thawed under hot running water
4 tablespoons all-purpose flour
2 tablespoons butter
1 package (8-ounce) cremini mushrooms, quartered
Chopped fresh parsley, for garnish

Steps:

  • Place bacon in a skillet and heat skillet over medium-high heat. Cook the bacon, adjusting heat as necessary until the bacon is is crisp.
  • Transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon drippings and refresh with 1 tablespoon olive oil.
  • Generously season ribs with salt and black pepper. Continuing on medium-high heat, place half the ribs in the skillet. Brown well on both sides. Transfer to a slow cooker. Repeat with remaining ribs.
  • Add wine, broth, tomato paste, bay leaves, thyme, carrots, garlic and bacon to slow cooker.
  • Cook for 4-6 hours on HIGH heat or up to 8 hours on LOW heat.
  • Approximately half an hour before ribs are done, add thawed frozen pearl onions. Place flour in a small bowl. Remove 4-6 tablespoons of the hot liquid from the slow cooker. Stir 1 tablespoon of the hot liquid at a time into the flour until you have a thick paste.
  • Add the slurry (liquid and flour mixture) to the slow cooker and gently stir it in.
  • Cook uncovered on HIGH for 20 more minutes or until thickened and pearl onions are heated through.
  • Heat butter in a small skillet or saute pan. Add the mushrooms and cook over high heat or until tender and they release their juices. Add to slow cooker and gently stir.
  • Shut slow cooker off and let stand for 10 minutes or so. Taste and adjust for seasoning.
  • Serve over mashed potatoes, cauliflower puree or polenta.

CHEATER'S SLOW-COOKER BEEF BOURGUIGNON



Cheater's Slow-Cooker Beef Bourguignon image

Provided by @MakeItYours

Number Of Ingredients 16

5 slices bacon, diced
3 pounds beef chuck, cubed
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
8 ounces pearl or cippolini onions, peeled
4 carrots, peeled and sliced into 1-inch pieces
1 quart cremini mushrooms, quartered
3 garlic cloves, minced
2 cups beef broth
1¼ cups red wine
2 tablespoons tomato paste
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons chopped fresh thyme
? cup chopped fresh parsley
Mashed potatoes, for serving

Steps:

  • 1. In a large skillet, cook the bacon over medium heat until crisp, about 5 minutes. Remove from the skillet and transfer to the bowl of a slow cooker. 2. Season the beef with salt and pepper and add each piece to the skillet in an even layer (work in batches if needed). Sear until well browned on each side, about 3 minutes per side. Transfer to the slow cooker. 3. Sprinkle the flour evenly over the beef and bacon, then stir to combine. Add the onions, carrots, mushrooms and garlic and stir gently to combine. 4. Add the beef broth, red wine, tomato paste, bay leaf and butter. Place the lid on the slow cooker and cook on low for 8 hours, or until the beef is tender. 5. Stir in the thyme and serve garnished with the parsley.

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