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Slow Cooker Boeuf Bourguignon

Total Time

Prep: 30 min. + marinating Cook: 8 hours

Makes

12 servings

I’d wanted to make boeuf bourguignon (beef Burgundy) ever since I got one of Julia Child’s cookbooks, but I wanted to find a way to fix it in a slow cooker. My version of is still rich, hearty and delicious, but without the need to watch it on the stovetop or in the oven. —Crystal Jo Bruns, Iliff, Colorado
Slow Cooker Boeuf Bourguignon Recipe photo by Taste of Home

Ingredients

  • 3 pounds beef stew meat
  • 1-3/4 cups dry red wine
  • 3 tablespoons olive oil
  • 3 tablespoons dried minced onion
  • 2 tablespoons dried parsley flakes
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 8 bacon strips, chopped
  • 1 pound whole fresh mushrooms, quartered
  • 24 pearl onions, peeled (about 2 cups)
  • 2 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • Hot cooked whole wheat egg noodles, optional

Directions

  1. Place beef in a large resealable bowl; add wine, oil and seasonings. Turn to coat. Cover; refrigerate overnight.
  2. 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.
  3. Add mushrooms and onions to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer.
  4. 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.
  5. Cook, covered, on low until beef is tender, 8-10 hours. Remove bay leaf. If desired, serve stew with noodles.

Nutrition Facts

2/3 cup beef mixture (calculated without noodles): 289 calories, 15g fat (5g saturated fat), 77mg cholesterol, 350mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

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