Name: Crock Pot Beef Bourguignon
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 12 servings
Cuisine: French
Ingredients: 2 – 2 1/2 pounds beef stew meat, cut into 1 1/2- inch cubes1 cup all-purpose flour1 teaspoon salt1 teaspoon freshly ground black peppercanola oil for browning the meat2- 1/2 cups good table red wine1 lb carrots peeled and rough chopped into 1 in rounds2 bay leaves2 cloves garlic1/2 teaspoon ground cloves3 sprigs fresh thyme2-3 tablespoons butter18-20 small white onions, peeled and trimmed or 1 lg onion rough chopped1 pound whole baby portobello or small button mushrooms

228 Shares

Yum

Stumble

Beef Bourguignon, also called beef Burgundy, or Boeuf à la Bourguignonne, is a well-known, traditional French peasant recipe turned haute cuisine.

It was popularized here in the United States by the late Julia Child in her cookbook Mastering the Art of French Cooking. She described it as “certainly one of the most delicious beef dishes concocted by man.” I tend to agree with her.

Crock Pot Beef Bourguignon, also called beef Burgundy, or boeuf à la Bourguignonne, is a well-known, traditional French peasant recipe turned haute cuisine.

I grew up learning to cook from my Mom and from the zany antics of Julia Child that I saw on television. Both women taught me to never be afraid, to experiment with food and flavors and to use recipes as a guideline to developing my own flavors.

Julia Child was never afraid to laugh at herself and the world laughed with her through her many mishaps and mistakes we witnessed during her television shows and guest appearances. That quality was one of the many things that made Julia so endearing to me and the American television audience.

She was a truly admirable woman and is dearly missed by the culinary community.

Today, we simplify French cooking even further and break her recipe down into something we can make in our crock pot. Fancy French cooking from my crock pot? You betcha! It’s really just that easy. Another dish we’ve simplified is Escargots, so if you need Escargots à la Bourguignonne for a Crowd, check it out.

Love your Crock Pot? Check out these other Crock pot recipes:

Crock Pot Ribs with Strawberry-Chipotle Barbecue Sauce
Crock Pot Balsamic Chicken
Homemade Condensed Cream Soup Mix
Crock Pot Cuban Picadillo
Crock Pot Barbecue Chicken

Crock Pot Beef Bourguignon

★★★★★

5 from 1 reviews

Author: Kitchen Dreaming
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 12 servings
Category: Entree
Cuisine: French

Print Recipe

Description

Crock Pot Beef Bourguignon, also called beef Burgundy, or boeuf à la Bourguignonne, is a well-known, traditional French peasant recipe turned haute cuisine.

Ingredients

2 – 2 1/2 pounds beef stew meat, cut into 1 1/2- inch cubes
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
canola oil for browning the meat
2- 1/2 cups good table red wine
1 lb carrots peeled and rough chopped into 1 in rounds
2 bay leaves
2 cloves garlic
1/2 teaspoon ground cloves
3 sprigs fresh thyme
2-3 tablespoons butter
18-20 small white onions, peeled and trimmed or 1 lg onion rough chopped
1 pound whole baby portobello or small button mushrooms

Instructions

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 cold slow cooker.
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.

Nutrition

Serving Size: 6 0z
Calories: 286
Sugar: 3.5 g
Sodium: 288 mg
Fat: 8 g
Saturated Fat: 3.1 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 17.9 g
Fiber: 2.7 g
Protein: 26.2 g
Cholesterol: 73 mg