Easy Crock Pot Beef Burgundy Food

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.

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.

EASY BEEF BURGUNDY FOR THE CROCK POT

Steps:

• Combine all ingredients in a slow cooker. Cover; cook on LOW 6-8 hours or until tender.

EASY CROCK POT BEEF BURGUNDY

Steps:

• Mix all together in Crock Pot.
• Cook 8-10 hours on low or 5-6 hours on higher setting.
• Serve over rice or pasta.

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.

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.

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.

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.

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.