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| Beef Bourguignonne (Beef Stew with Red Wine) |
Recipe Type: Entree
Serves: 8
Crock pot recipe
Ingredients
- 1 1/2 cups dry red wine
- 3 tablespoons extra virgin olive oil
- 2 tablespoons dry minced onion
- 1 teaspoon dried leaf thyme
- 2 teaspoons dried parsley flakes
- 1 bay leaf
- 1/4 teaspoon pepper
- 3 to 4 pounds lean stew beef, cut in 1-inch cubes
- 1/3 cup flour
- 1 teaspoon salt
- 6 to 8 slices bacon, diced
- 18 small white onions, thawed if frozen
- 2 cloves garlic, minced
- 12 to 16 oz fresh mushrooms, sliced or quartered
Instructions
- Combine wine, olive oil, minced onion, thyme, parsley flakes, bay leaf, and pepper; add beef and marinate in refrigerator for at least 4 hours or overnight. Drain meat reserving 1 cup of marinade. Place meat in 3 1/2-quart or larger slow cooker (use smaller amounts for a 3 1/2-quart pot). Sprinkle with flour and salt and toss to coat meat. Fry bacon; add onions and fry until slightly browned, add garlic and fry for a few seconds more; remove onions, garlic and bacon with slotted spoon and add to meat. Saute mushrooms in remaining bacon fat (add a little butter if necessary). Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over all. Cover and cook on low 8 to 10 hours, or high 4 to 5 hours.