Boeuf En Daube French Beef Burgundy In The Crock Pot Recipes

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 BOEUF BOURGUIGNON

Steps:

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

CROCK POT DRUNKEN BOEUF BOURGUIGNON (BEEF BURGUNDY

Steps:

• 1. Season the beef with pepper & put it in your slow cooker.
• 2. Cook bacon in a skillet until crisp, about 8 - 10 minutes.
• 3. Put your diced onions in the skillet with the tomato paste, garlic & thyme until onions are unfrozen & soft, about 3 minutes.
• 4. Put in your flour & stir for 1 minute to get the flour taste out of it.
• 5. Stir in 2 C wine & get all the bacon bits off the bottom of the pan, cook 2 minutes.
• 6. Pour into the slow cooker. (Don't worry about room for the rest of the ingredients. This will cook down enough to add the other stuff later).
• 7. Pour in broth, soy sauce (give a quick stir) & bay leaves.
• 8. Cover & cook for 9 - 10 hours on LOW.
• 9. About 30 minutes before it's done, put your pearl onions, water, butter & sugar in a pan & sauté until the onions are soft, about 5 minutes.
• 10. Pour in 2 C wine & reduce, about 5 minutes.
• 11. Throw in the mushrooms & sauté about 10 minutes.
• 12. Throw it all in the slow cooker & let it cook for about 15 more minutes.
• 13. Serve over mashed potatoes, egg noodles or white rice with a nice glass of wine & you will be happy happy happy!

BOEUF BOURGUIGNONNE/BEEF BURGUNDY (CROCK POT OR NOT)

Steps:

• Fry 6 strips bacon until crisp and cut into 1/2 inch pieces.
• In the bacon grease brown well beef stew meat. Put beef into crock pot.
• Brown 1 med carrot sliced & 1 sliced small onion. Add salt & pepper to taste. Stir in 3 T flour & 1 10-3/4 oz can condensed beef broth. Mix well & put in crock pot.
• Add the bacon, tomato paste, minced garlic, thyme leaves, bay leaf, and pearl onion to the pot.
• Cover and cook on low for 8-10 hours. (or in 300 degree oven in a covered pan for 2 hours.).
• Saute mushrooms in butter and add with red wine to crock pot or oven dish & cook for one more hour.
• I recommend serving this over 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.

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.

BOEUF EN DAUBE - CLASSIC FRENCH BEEF BURGUNDY STEW (BOURGUIGNON)

Steps:

• In a large non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, 1/4 teaspoon coarsely ground black pepper, orange peel, wine, and mushrooms. Cover and refrigerate overnight or for up to 2 days, stirring from time to time.
• Bring the meat and vegetables to room temperature. Drain, reserving the marinade.
• Blot the beef and veggies dry with paper towels.
• Preheat oven to 325F/175°C.
• In a large heavy oven proof dish (such as a cast iron dutch oven or Le Creuset), fry the bacon over medium heat until it renders its fat, about 3-5 minutes. Using a slotted spoon, remove the bacon to paper towels and reserve.
• Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan, and brown them on all sides over medium heat, seasoning with salt and pepper as they brown, about 7 minutes per batch.
• Transfer to a platter. Add the marinade to the pot, and bring to a boil over high heat. Reduce to medium heat and simmer until the liquid is reduced by one-third, about 8 minutes. Skim off the foam from the surface. Add the stock or consomme, and simmer another 8 minutes, until reduced again by one-third. Stir in the pinch of sugar and the tomato paste, (and add the diced tomatoes and green olives now, if using).
• Return the meat, vegetables and reserved bacon to the pot. Cover and bake in the oven until the meat is tender, 2 1/2-3 hours. -OR- alternately, at this stage you can cook in the crock-pot on LOW heat 8 to 10 hours, or on HIGH heat 4 to 6 hours.
• Serve with a rustic bread for mopping the juices, along with a green salad and a platter of cheeses.
• Freezes and reheats beautifully. Leftovers will make a lovely Cottage-Shepherd's Pie a la Provencale, see my recipe #355446.

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.

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.