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Beef Bourguignonne (Crockpot)

Author/Submitted by:
Servings: 8
Categories: Beef / Crockpot / Low-Carb / Main Dish / Stews

3  pounds  rump roast, trimmed, cut into 1-inch cubes
2    carrots, peeled and sliced
1  medium  onion, sliced
1  teaspoon  salt
1/2  teaspoon  pepper
3  tablespoons  flour
10  ounces  beef broth, condensed
6  strips  cooked bacon, cut into 1-2 inch pieces
2  cups  red wine
1  tablespoon  tomato paste
2  cloves  garlic, minced
1/2  teaspoon  thyme
1  whole  bay leaf
1/2  pound  small white onions, peeled
1  pound  fresh mushrooms, sliced

Place beef cubes, carrots, and onion in stoneware. Season with salt and pepper; stir in flour. Add broth, mix well and add to stoneware. Add cooked bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Cover; cook on Low 10 to 12 hours or on High for 5 to 6 hours.

Serve as a soup or over rice. From the food dictionary: Bourguignonne is the French term for "as prepared in Burgundy," one of France's most famous gastronomic regions. Meat (usually beef, as in boeuf bourguignonne ) is braised in red wine and usually garnished with small mushrooms and white onions.

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