Beef Bourguignon Slow Cooker Food

SLOW COOKER BOEUF BOURGUIGNON

Steps:

• Place beef in a large resealable bowl; add wine, oil and seasonings. Turn to coat. Cover; refrigerate overnight., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add mushrooms and onions to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Drain beef, reserving marinade; transfer beef to a 4- or 5-qt. slow cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaf. If desired, serve stew with noodles.

SLOW-COOKER BEEF BOURGUIGNON

Steps:

• In a large sauté pan over medium-high heat, brown bacon until crisp and fat has rendered. Transfer bacon to a paper towel lined plate and reserving bacon fat and adding 1 tablespoon to the pan. Using a paper towel, pat the beef dry and season with 1 tablespoon salt and 1 teaspoon pepper. Sear meat in batches until golden brown, about 2 to 3 minutes per side. Add additional bacon fat as needed while searing meat. Transfer beef to the slow cooker. After last batch, deglaze the pan with wine using a wooden spoon to scrape up all the crispy bits from the pan. Pour the wine mixture into the slow cooker.
• Add 1 tablespoon bacon fat to the pan and sauté carrots, onions, garlic and thyme. Season with 1 teaspoon salt and cook for 5 minutes until edges are browned. Transfer vegetables to the slow cooker along with tomato paste, bay leaf and 1 1/2 cups of beef broth. Cook for 8 hours on low in slow cooker.
• Meanwhile using the same sauté pan, heat 1 tablespoon bacon fat and saute mushrooms until brown, about 3 minutes. Remove and set aside in a small bowl. Melt butter and whisk in flour until cooked through, about 3 minutes. Whisk in broth to deglaze pan and add to mushroom bowl.
• After 8 hours, add bacon and mushroom mixture to the slow cooker and stir well. Heat through for 15 minutes until slightly thickened. Remove bay leaf and garnish with parsley. Serve immediately.

BEEF BOURGUIGNON

Steps:

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
• Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
• Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
• Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
• To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

SLOW-COOKER BEEF BOURGUIGNON

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.

SLOW COOKER BEEF BOURGUIGNON

Steps:

• In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
• Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
• Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-Garnish with fresh parsley and serve with mashed potatoes if desired.

BEEF BOURGUIGNON II

Steps:

• In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
• Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
• Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
• Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.

SLOW COOKER BEEF BOURGUIGNON

Steps:

• If you are using a slow cooker with an aluminum insert, select the saute function and pre-heat it. Once hot, add the olive oil.
• If your slow cooker does not have an aluminum insert, preheat a large skillet or cast iron pan over medium-high heat and add the olive oil.
• Season the beef with salt and pepper and add it brown it for 2-3 minutes on each side, until the beef is nicely browned.
• Add the flour and cook it for 1 minute.
• Add the chicken broth and mix until combined. At this point, if you are using a skillet, transfer the beef to the slow cooker.
• Add the tomato sauce, wine, Worcestershire sauce, dried rosemary, dried thyme, salt, and pepper.
• Add the garlic cloves, carrots, potatoes and sliced mushrooms.
• Stir well to combine. Add the quartered onion and fresh thyme.
• Cook on low for 8-10 hours or high for 6-8 or until the beef is tender.
• Garnish with fresh parsley and serve.

SLOW COOKER BEEF BOURGUIGNON

Steps:

• Toss beef with olive oil and then flour.
• Heat large skillet on medium high heat. Do not put oil in the pan.
• Add coated beef to skillet turning after a few minutes until all beef is nicely brown. (you may have to do this in two batches).
• Add seared beef to slow cooker.
• Add mushrooms, garlic and butter to hot skillet and sauté mushrooms for 2-3 minutes scraping up any beef bits left in the pan.
• Add mushroom mixture to slow cooker.
• Add remaining ingredients to slow cooker: Frozen onions,thyme, carrots, potatoes, tomato paste, worcestershire, wine and beef stock.
• Give a good stir. Put the lid on. Set on low for 5-6 hours.
• Taste for seasoning when done. Add more salt? pepper?
• If you want it thicker, mix two tablespoons flour with a half cup beef stock. Add to hot stew.
• We like it served with a dollop of sour cream and a hunk of french bread.

SLOW COOKER BEEF BOURGUIGNON

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.

SLOW COOKER BEEF BOURGUIGNON FOR 2

Steps:

• Heat a skillet over medium high heat and add bacon
• Cook, stirring often, until browned
• Remove bacon to slow cooker
• Season beef with thyme, salt and pepper and cook in same skillet with remaining bacon drippings
• Cook 3-4 minutes on each side until browned
• Transfer to slow cooker
• Add carrots, potatoes, onions and garlic
• Mix together wine, broth, tomato paste and tapioca pearls
• Pour over beef
• Cover and cook on high for 2-3 hours or low for 4-6
• Serve with crusty bread or as desired

SLOW COOKER BEEF BOURGUIGNON

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

Steps:

• In a large bowl toss the beef with some seasoning. Heat 1/2tbsp oil in a large frying pan over medium-high heat and brown the beef well all over - do this in batches, adding more oil as needed. Using a slotted spoon, remove browned beef to a plate lined with kitchen paper to drain excess away fat. Once all the beef has been browned, transfer to the slow cooker.
• Heat remaining oil in the same pan and fry the shallots and lardons for 6-7min, stirring occasionally, until golden, then add the garlic and cook for a further min. Stir flour into the pan, making sure everything is evenly coated. Scrape mixture into the slow cooker, then add the wine, stock, carrots and some seasoning and stir together.
• Tie the bay leaves, thyme and parsley in a bundle with kitchen string and add to slow cooker, making sure it is submerged. Cover with lid and cook on low for 7hr, or until the beef is tender.
• Add the button mushrooms and try to make sure they are submerged in the liquid as much as possible. Cover with the lid and continue to cook for 45min-1hr. Remove and discard herb bundle and check seasoning. Sprinkle with extra chopped parsley, if you like, and serve with mashed potato.

SLOW-COOKER BEEF BURGUNDY

Steps:

• Dry beef with paper towel and season with salt and pepper. Place half of it in the slow cooker. Heat oil in a 12 inch skillet over medium-high until just smoking. Brown remaining 1 lb of beef well on all sides, about 7-10 minutes; transfer to a slow cooker
• Cook bacon in skillet over medium-high heat until crisp, about 5 minutes. Stir in shallots cook until translucent. Add in garlic and thyme and cook for 30 seconds. Stir tomato paste and flour; cook for 1 minute. Slowly whisk in 1 1/4 cups wine, scrapping up any browned bits and smoothing out any lumps; transfer to slow cooker. Add in carrots and potatoes to slow cooker.
• Stir broth and soy sauce into slow cooker. Cover and cook until beef is tender 9-11 hours on low or 5-7 hours on high.

CROCK POT BEEF BOURGUIGNON

Steps:

• Combine the flour, salt, and pepper in a bowl or plastic zipper bag. Add several pieces of the meat to the flour and shake until coated. Continue until all of the meat has been coated with flour. Brown the meat in a preheated skillet in small batches so as not to crowd the pan. Turn until all sides are browned. Do not try to turn too early. Remove from pan and drain on paper towels. Place in the slow cooker. Discard any unused flour.
• Now add the wine and butter to the skillet and stir over medium heat, scraping the bottom to get the browned bits. Cook for about 10 minutes, stirring frequently until it begins to thicken. .
• Add the bay leaves, garlic, ground cloves, and thyme sprigs. Pour the liquid mixture over the beef in the slow cooker. (I prepare everything up to this point the night before to save time in the morning)
• Add the carrots, onions and mushrooms to the top of the stew and then cover and cook on low for 6-8 hours, or until the meat is very tender.
• Remove the bay leaves and the thyme sprigs before serving.
• Taste and adjust the seasonings. This is good served over noodles or herbed mashed potatoes (pictured). Garnish with fresh thyme or fresh chopped parsley.

BEEF BOURGUIGNON (SLOW COOKER)

Steps:

• In a large frying pan, heat a little olive oil and sauté the bacon lardons for about 3 minutes, until beginning to crisp and browned.
• Transfer to slow cooker bowl.
• Place the flour in a largish bowl and add the chunks of beef.
• Lift and drop the beef in the flour until it is well coated.
• Shake off any excess flour and place in the pan you have just fried the bacon in.
• Sear the meat all over, browning on all sides then transfer to slow cooker.
• now to the same frying pan add the shallots, carrots and garlic, sweat off for 3/4 minutes.
• add the remaining excess flour and thoroughly combine, add the tomato puree and mix well
• allow the flour to cook out for 2/3 minutes, then add the whole mixture to the slow cooker
• Pour the red wine into the frying pan and deglaze the pan scraping any sediment from the bacon and beef from the bottom, allow to simmer for 4-5 minutes, then pour it into the slow cooker along with the beef stock and pearl onions.
• Season with salt and ground pepper to taste
• Place on the lid and set the cooker to low for 7 hours
• Heat a little butter in a pan over medium heat, add the mushrooms gently toss them in the butter until just turning golden brown.
• Add them to the slow cooker in the last 30 minutes of cooking.
• If you feel the sauce is a little thick now would also be the time to add a little water
• Serve with buttery mash and sprinkle with chopped parsley.

SLOW COOKER BEEF BOURGUIGNON

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 BEEF BOURGUIGNON | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Place the beef on a plate and sprinkle over the cornflour. Season with salt and black pepper and toss to coat the beef all over.
• Spray a large frying pan with low calorie cooking spray and place over a medium high heat. When the frying pan is hot, add the beef and fry for about 3-4 minutes, turning to seal and brown on all sides. Place the beef in the slow cooker pot.
• Lower the heat to medium and spray the frying pan again with low calorie cooking spray. Add the bacon, scraping up any meaty bits from the bottom of the frying pan and stir in. Fry the bacon for 4-5 minutes until cooked and lightly browned around the edges. Add the bacon to the beef in the slow cooker pot.
• Spray the frying pan again if needed and place on a medium heat. Add the onion and fry for 5 minutes until it softens and turns golden, again scraping up any meaty bits in the frying pan and stirring in. Add the garlic and cook for a further 1-2 minutes.
• Add the carrots and mushrooms and cook for 4-5 minutes to lightly brown. Add the vegetables to the slow cooker pot.
• In a measuring jug, mix the hot stock, red wine stock pots, tomato puree, balsamic vinegar, Worcestershire sauce, parsley, thyme and bay leaves. Stir until the stock pots have dissolved. Pour into the slow cooker pot and stir into the beef and vegetables.
• Cover with the lid and turn the slow cooker onto the high setting. Cook for 4-5 hours. The stew will be ready when the beef is tender, and the gravy has thickened. Season to taste if needed.
• Remove the bay leaves and serve with steamed vegetables or other accompaniment of your choice.

SLOW COOKER BEEF BOURGUIGNON

Steps:

• Heat a large pot over medium high heat. Add the bacon and cook for 4-5 minutes or until crispy.
• Remove the bacon from the pan. Add the beef in a single layer. You may need to work in batches.
• Season the beef with salt and pepper.
• Cook the beef for 3-4 minutes per side or until golden brown.
• Remove the meat from the pan.
• Add the red wine to the pan. Bring to a simmer and cook for 3 minutes or until it is reduced by half.
• Pour the beef broth and tomato sauce into the pan and stir to combine.
• Whisk in the flour until smooth.
• Place the beef and bacon in a slow cooker. Add the garlic, thyme, bay leaf, carrots, mushrooms and pearl onions. Season the vegetables with salt and pepper to taste.
• Pour the beef broth mixture into the slow cooker, then stir everything together.
• Cover the slow cooker and cook on low for 8 hours or until the meat is tender.
• Uncover the slow cooker. Sprinkle the parsley over the top of the stew, then serve.

SLOW COOKER BEEF BOURGUIGNON

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.

SLOW COOKER BEEF BOURGUIGNON

Steps:

• Heat the oil in a pan and add the beef. Brown on all sides for 4-5 minutes. Put in the slow cooker.
• Add the bacon and onion to the pan and cook for 3 minutes. Add the carrots and celery and cook for a further 3 minutes.
• Add the cooked vegetables and the potatoes to the slow cooker.
• Deglaze the pan with the wine and whisk in the flour. Add to the slow cooker with the stock, soy sauce and tomato puree.
• Add the rosemary and cook on high for 5 hours.

BEEF BOURGUIGNON - SLOW COOKER RECIPE

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

Steps:

• In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quarts (liter) slow cooker bowl.
• Pat dry beef with a paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
• Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion, and herbs.
• Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.
• In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.
• Garnish with fresh parsley and serve with mashed potatoes, rice, or noodles.

SLOW COOKER BEEF BOURGUIGNON

Steps:

• Combine the first 11 ingredients in your slow cooker. Cover and cook on low for 8 hours, season with salt and pepper, sprinkle with parsley and serve.Note: This recipe is designed for an oval-shaped slow cooker with a 5 litre or more capacity.

SLOW COOKER BEEF BOURGUIGNON RECIPE

Steps:

• Heat oil in a large skillet over medium high heat.
• Sea salt and pepper the beef and sear on each side for 2-3 minutes in your hot oil.
• Transfer beef to the slow cooker.
• Add the red wine to the same medium-high temperature skillet used for the beef, and allow it to simmer and reduce.
• Whisk the flour separately first into the broth, then add that mixture into the skillet with the wine. Remove from heat, then whisk in the aminos, and tomato sauce.
• Add the garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker.
• Gently pour your red wine sauce from the skillet, over the top of the veggies into the slow cooker.
• Give it a stir, then cook on LOW for 8-10 hours or HIGH for 6-8.
• Garnish with fresh parley and ENJOY!

SLOW COOKER BEEF BOURGUIGNON

Steps:

• Serve Scoop up bowls of stew and enjoy with crusty bread and a salad.

BEEF BOURGUIGNON

Steps:

• Preheat oven to 350°F (175°C).
• Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
• Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
• In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
• Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
• Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
• In the last 5 minutes of cooking time, prepare your mushrooms:Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
• Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
• Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
• Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
• You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
• Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
• If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.Garnish with parsley and serve with mashed potatoes, rice or noodles.
• To serve the following day, allow the casserole to cool completely, cover and refrigerate.The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

SLOW COOKER BEEF BOURGUIGNON

Steps:

• 1. Dry beef with paper towel or flour.
• 2. Brown beef in a heated pan on both sides.
• 3. Sautee onions and garlic.
• 4. Put all ingredients in the crock-pot, cover, and cook for 8-10 hours on low (overnight or while you're away during the day).
• 5. Serve when your busy life allows you to eat! Oh, and don't forget to pour yourself that glass of wine. I had mine with some nice french bread on the side to dip into the bourguignon.