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Beef Bourguignonne (Crockpot)
Author/Submitted by:
Servings: 8
Categories:
Beef
/
Crockpot
/
Low-Carb
/
Main Dish
/
Stews
Ingredients: 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
Directions:
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 Epicurious.com 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.
Serve as a soup or over rice.
From the Epicurious.com 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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