Crock Pot Drunken Boeuf Bourguignon Beef Burgundy Food

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.

BOEUF BOURGUIGNON FOR THE CROCK POT

Steps:

• Heat the oil in a large pot. Add the bacon and cook over medium heat for 8-10 minutes, stirring occasionally, until the bacon is lightly browned. Remove bacon with a slotted spoon to a 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 seared cubes to the plate with the bacon and continue searing until all of the beef is browned. Set aside.
• Toss the carrots, sliced onions, 1 tablespoon salt and 2 tablespoons pepper into the fat in the pot and cook over medium heat for 10 to 12 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 the bacon back into the pot with any juices that have accumulated on the plate. Add the wine. Bring to a boil, then add tomato paste and thyme, boil for 2-3 minutes.
• Transfer everything from the pot into the crock pot, then add the hot beef broth. Stir once, then cover and let cook on high for 3 hours.
• Meanwhile, thaw the frozen onions.
• After 3 hours, saute the mushrooms in 2 tablespoons butter until lightly browned. Set aside.
• In the remaining 2 tablespoons butter saute the thawed onions until translucent, then add the flour, stir well, and add the sauted mushrooms.
• Add onions and mushrooms to the crock pot, stir well to combine, then continue cooking for another 45 minutes. Season to taste, if necessary.
• For serving, rub each slice of bread on one side with the garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
• If sauce is too thin, dissolve one teaspoon to one tablespoon in some cold water and stir into still simmering stew.

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.

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.

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 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.

BOEUF EN DAUBE - FRENCH BEEF BURGUNDY IN THE CROCK POT

Steps:

• Marinade the beef with the herbs, shallots & garlic over night in the bottle of red wine.
• Drain and put the wine to one side.
• In a large skillet or fryng pan, sear & brown the beef pieces over a high heat in the olive oil until nutty & brown. Do not overcrowd the pan!
• Place browned beef into the crock pot or cast iron Le Creuset Casserole Dish.
• Fry the lardons or chopped bacon pieces until crispy & golden brown. Drain & add to the beef.
• Brown the shallots & garlic in the bacon fat & add to the beef & bacon.
• Add all the other ingredients, except the cornflour, to the crock pot including the reserved wine.
• (Add the tinned tomatoes & sun dried tomatoes at this stage too if you are using them.).
• Cook on automatic or High for 4 hours and Low for up to 6 hours.
• (For conventional cooking - pre-heat oven to 175 degs C or 325 degs F or gas mark 3 and cook SLOWLY for approximately 4 to 6 hours; check towards the end, the meat should be extemely tender - you MUST not be tempted to cook it quicker, it will be tough!).
• Towards the end, blend & mix the cornflour with a couple of spoons of the stock in the crock pot & add to the beef, stirring well. It should not be TOO thick but just like a glaze or thickened jus. Add the cognac at this stage as well - sirring into the daube.
• Serve with Green Beans, Mashed, Steamed or Pureed Potatoes during the colder months OR with a selection of salads, crusty French bread & Pasta during the warmer months. The excess sauce can be used or saved as a fantastic gravy or stock later!
• THIS IS BETTER MADE 24 HOURS BEFORE EATING!
• Freezes beautifully - I always make a large batch and then freeze some.
• NOTE:If you cannot buy sun dried orange peel, make your own, it's VERY easy! Peel some oranges with a swivel head vegetable peeler or parer, be careful not to peel the pith. Spread outside on a rack in the full sun and leave to dry for about 2-4 hours. Weather permitting of course - otherwise dry in an airing cupboard or a very LOW oven overnight.Store in an airtight jar for up to 2 years.
• If you are really stuck - just grate some fresh orange peel into the daube, it will not have the same intensity as dried peel, but it will work!