Slow Cooker

Slow-Cooking Beef Bourguignon is for Dinner.

Slow-Cooking Beef Bourguignon takes 60 minutes to prepare.

Slow-Cooking Beef Bourguignon takes 300 minutes to cook.

Slow-Cooking Beef Bourguignon makes 8 servings.

The ingredients for Slow-Cooking Beef Bourguignon are:

1 ? cups reduced-sodium, fat-free beef stock
1 cup Burgundy
? cup water
1 (1.2 ounce) Knorrs brown gravy
2 cloves garlic, minced
2 bay leaves
? tsp thyme leaves
5 slices bacon
1 large onion (1 cup chopped)
20 baby carrots
8 ounces slice mushrooms
2 pounds beef, either stew cubes, or rump roast
1/2 16-ounce whole sweet onions
Salt to taste
3 Tbs cornstarch or 4 Tbs flour
* Note: Add 2 Tbs balsamic vinegar for taste

Here is how you make Slow-Cooking Beef Bourguignon:

Crock Pot method: In a 4 ? quart crock pot or slow cooker, combine the stock, burgundy, and water with the package of brown gravy. Whisk until lumps disappear. Sprinkle bay leaves, garlic, and thyme leaves over the stock mixture. Use a knife to cut the bacon into ? inch pieces, and scatter the bacon in the crock. Peel and coarsely chop the onion, and scatter the pieces, whole baby carrots and sliced mushrooms evenly in the crock. Place the beef or beef cubes evenly over the vegetables, and press down, to make sure that the beef is submerged in the stock mixture. Add the whole baby onions to the crock. ( if jarred, strain them.) Cover the crock, and cook on a low setting for 8 hours. ( It can cook as long as 9 hours if needed).Oven method:Preheat oven to 375 degrees. Cook bacon to semi-crisp stage in an enameled 4 ? quart Dutch oven with cover. Drain fat from the pan. Set bacon aside. Next, brown beef pieces, a few at a time until a nice char appears. (If using a whole rump roast, brown searing all sides, each side for 2 minutes.) Once browned, remove the meat, and brown the onions, mushrooms and garlic until transparent. While the vegetables are caramelizing, combine the stock, burgundy, (vinegar) and water with the package of brown gravy. Whisk until lumps disappear. Once the vegetables are done, place the meat (stew beef) back into the pan. Add the drained baby onions and baby carrots to the pan. Pour the liquid into the pan, and sprinkle the bay leaves, garlic, bacon and thyme leaves into the mixture and stir.Place the covered pot in the middle of the rack. Bake 4 ? to 5 hours or until beef is tender and cooked throughout. In the last hour of cooking, place ? cup of flour into a measuring cup and stir a ? cup of cold water into the flour until all lumps are gone. Pour this mixture into the bourguignon. This should thicken the stew nicely.Serving Size:?Serves 8

The nutritional information for Slow-Cooking Beef Bourguignon is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 239.9

• Total Fat: 9.1 g
• Cholesterol: 78.7 mg
• Sodium: 531.6 mg
• Total Carbs: 7.1 g
• Dietary Fiber: 0.9 g
• Protein: 24.9 g

Slow-Cooking Beef Bourguignon is French cuisine.