Crock Pot Beef Burgundy Food

CROCK POT BEEF BOURGUIGNON

Steps:

• Cook bacon in large skillet until crisp.
• Remove from pan and drain.
• Add beef cubes to the same pan and brown well.
• Place browned beef cubes in crock pot.
• Add onion slices and carrot slices to skillet.
• Add tomato paste, thyme and minced garlic.
• Season to taste with salt and pepper; stir in flour.
• Add broth and mix well.
• Add this mixture to the crock pot over the beef.
• Add bay leaf and pearl onions.
• Crumble cooked bacon and add to crock pot.
• Cover and cook on LOW for 8-10 hours.
• Saute mushrooms and add to crock pot with wine about 1 hour before serving.

SLOW COOKER BEEF BURGUNDY

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. , Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours., Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.

FRENCH BEEF BURGUNDY FOR THE CROCK POT

Steps:

• Combine the flour, salt and black pepper.
• Dredge the beef cubes in the flour mixture and brown in the olive oil in a medium skillet.
• Place the beef and remaining ingredients into the Crock Pot Slow Cooker and mix thoroughly and combine.
• Cover; cook on Low for 4 to 6 hours or on High for 2 to 3 hours.

CROCK POT BEEF BURGUNDY

Steps:

• Cook bacon until crisp; drain, and crumble.
• Place beef, bacon, carrots, and onions in the bottom of the crock pot.
• Whisk together flour, marjoram, garlic, and pepper with broth, wine and Worcestershire sauce.
• Pour mixture into crockpot.
• Cook on high for 1 hour.
• Reduce to low and cook for 5-6 hours.
• Add mushrooms to crock pot.
• Cook on high for 30 minutes or until mushrooms are cooked to your liking.
• While mushrooms are cooking, prepare noodles according to package directions.
• Serve beef over noodles garnished with parsley, if desired.

CROCK POT BEEF BURGUNDY

Steps:

• In crock pot, combine the first 10 ingredients.
• Cover and cook on low for 5-1/2 to 6-1/2 hours or until meat is tender.
• Serve over noodles.

CROCK-POT BEEF BURGUNDY

Steps:

• In 3 1/2 or 4-quart crock-pot, combine flour, salt, pepper and beef; mix well.
• Add all remaining ingredients; mix well.
• Cover; cook on LOW setting for 10 to 12 hours or until carrots and beef are tender. Remove and discard bay leaf. Garnish with oregano.

CROCK POT BEEF BURGUNDY STEW

Steps:

• In a skillet, brown the stew meat in the oil;drain.
• Place meat into crock pot.
• Stir in soup, onion, carrot, wine, mushrooms, thyme, and Worcestershire sauce.
• Cover crock pot.
• Cook on low setting 10-12 hours.
• After cooking time turn crock pot to high.
• Blend the cold water and flour into a smooth paste.
• Stir into beef mixture.
• Cook and stir until thickened and bubbly.
• Serve over buttered noodles, rice, or on mashed potatoes.

CROCK POT BURGUNDY BEEF

Steps:

• Dust beef with flour.
• Brown meat, onions and garlic in olive oil. Remove from pan.
• Add wine and soup, stirring to mix.
• Season with salt and pepper.
• Place meat mixture in crock pot and top with wine and soup.
• Cook on low for 6-8 hours.
• Serve over white, brown, or wild rice.

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.

BOEUF BOURGUIGNONNE/BEEF BURGUNDY (CROCK POT OR NOT)

Steps:

• Fry 6 strips bacon until crisp and cut into 1/2 inch pieces.
• In the bacon grease brown well beef stew meat. Put beef into crock pot.
• Brown 1 med carrot sliced & 1 sliced small onion. Add salt & pepper to taste. Stir in 3 T flour & 1 10-3/4 oz can condensed beef broth. Mix well & put in crock pot.
• Add the bacon, tomato paste, minced garlic, thyme leaves, bay leaf, and pearl onion to the pot.
• Cover and cook on low for 8-10 hours. (or in 300 degree oven in a covered pan for 2 hours.).
• Saute mushrooms in butter and add with red wine to crock pot or oven dish & cook for one more hour.
• I recommend serving this over mashed potatoes.

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.