• Prep Time: 10 mins
  • Cooking Time: 10 hours 15 mins
  • Serves: 6 Servings

Beouf Bourguignon

  • Recipe Submitted by on

Category: Holiday, Desserts

 Ingredients List

  • 4 lbs boneless beef chuck roast trimmed and cut into 1½” cubes (have the butcher do it for you)
  • 6 slices of bacon minced then cooked
  • ¾ bag of frozen onion
  • 10 baby carrots cut into small pieces or 1 medium carrot
  • ¼ cup of tomato paste or a 8oz can of reduced can of tomato sauce
  • 3 tablespoons minced garlic
  • 1 teaspoon dry thyme
  • â…“ cup all purpose flour
  • 2 cups Pinot Noir
  • 2 cups low-sodium chicken stock
  • ½ cup low sodium soy sauce
  • 2 bay leaves
  • 2 tablespoons butter
  • 1 package of frozen pearl onions
  • ½ cup water
  • 2 teaspoons sugar
  • 2 cartons of baby bella mushrooms cut into quarters

 Directions


Season the beef with Salt and Pepper and put it in your slow cooker.

Cook bacon in a skillet until crisp and drain.

Put your diced onions in the skillet with the carrot”™s, tomato paste, garlic and thyme till onions are unfrozen and soft.

Put in your flour and stir for 1 minute to get the flour taste out of it.

Stir in 1 cup of wine and get all the bacon bits off the bottom of the pan.

Pour into the crock-pot. (You are now wondering how am I going to fit the rest in this slow cooker, don”™t worry it will cook down enough to add the other stuff later)

Pour in broth, soy sauce and bay leaves.

Cover and cook for 9-10 hours on low.

About 30 minutes before itӪs done put your pearl onions, water, butter and sugar in a pan and saut̩ until the onions are soft.

Pour in 1 cup of wine and reduce.

Throw in the mushrooms and sauté about 10 minutes.

Throw it all in the slow cooker and let it cook for about 15 more minutes.

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