What sets Beef Bourguignon apart from American beef stew is the wine that boosts the flavor of the meat and savory seasonings in the broth. Use a crockpot and have a gourmet meal at the end of the day.
This dish originated in Burgundy, France, and was made with the wines of that region. As the dish grew in popularity in other regions, the French began to use almost any red wine ranging from fruity Beaujolais to Cabernet Sauvignon.
Wine also tenderizes meat so you don’t need to buy the expensive cuts for this dish. Submitted by David McCarthy, Australia, adapted from Crockpot Cooking by Barbara Blitz
Ingredients
- 4 pounds (1.8 Kilograms) lean beef, cubed
- 1 cup red wine – try Shiraz for spiciness or Cabernet Suavignon for fruitiness
- 1/3 cup extra virgin olive oil
- 2 tsp thyme
- 1 tsp black pepper
- 8 slices bacon, diced
- 2 cloves garlic, crushed
- 1 medium onion, diced
- 1 pound (450 grams) mushrooms, sliced
- 1/3 cup flour
Method
Marinate beef in wine, oil, thyme and pepper for 4 hours at room temperature or overnight in the fridge.
In large pan, cook bacon until soft. Add garlic and onion. Saute until soft. Add mushrooms and cook until slightly wilted.
Drain beef reserving liquid. Place beef in crockpot. Sprinkle flour over the beef, stirring until well-coated. (I always place flour in a plastic bag, add beef and shake to coat and then I brown the beef in a frypan or wok to seal in the juices before putting it into the slow cooker.)
Add mushroom mixture on top.
Pour reserved marinade over all.
Cook on Low 8-9 hrs.
Beef Bourguignon
What sets Beef Bourguignon apart from American beef stew is the wine that boosts the flavor of the meat and savory seasonings in the broth. Use a crockpot and have a gourmet meal at the end of the day. Wine also tenderizes meat so you don’t need to buy the expensive cuts for this dish. Submitted by David McCarthy, Australia, adapted from Crockpot Cooking by Barbara Blitz
- 4 pounds 1.8 Kilograms lean beef, cubed
- 1 cup red wine – try Shiraz for spiciness or Cabernet Suavignon for fruitiness
- 1/3 cup extra virgin olive oil
- 2 tsp thyme
- 1 tsp black pepper
- 8 slices bacon diced
- 2 cloves garlic crushed
- 1 medium onion diced
- 1 pound 450 grams mushrooms, sliced
- 1/3 cup flour
Marinate beef in wine, oil, thyme and pepper for 4 hours at room temperature or overnight in the fridge.
In large pan, cook bacon until soft. Add garlic and onion. Saute until soft. Add mushrooms and cook until slightly wilted.
Drain beef reserving liquid. Place beef in crockpot. Sprinkle flour over the beef, stirring until well-coated. (I always place flour in a plastic bag, add beef and shake to coat and then I brown the beef in a frypan or wok to seal in the juices before putting it into the slow cooker.)
Add mushroom mixture on top.
Pour reserved marinade over all.
Cook on Low 8-9 hrs.
This dish originated in Burgundy, France, and was made with the wines of that region. As the dish grew in popularity in other regions, the French began to use almost any red wine ranging from fruity Beaujolais to Cabernet Sauvignon.
Greetings, I am Donnie Caves, the driving force behind Recipes Mania. I am thrilled to welcome you to my kitchen on the internet, where I strive to satiate your culinary curiosity with a medley of recipes, cooking tips, and foodie insights.My earlier life was deeply rooted in farming, where I honed a genuine appreciation for the earth's generous offerings. However, an unforeseen accident shifted my life, leading to physical paralysis. The farmer in me didn't falter; instead, it found a new field to cultivate - the kitchen and the written word.Recipes Mania is more than a website; it's a testament to the transformative power of passion and resilience. The accident may have reshaped my physical capabilities, but it magnified my spirit's zest. This new zest led me to create Recipes Mania, a place where I channel my love for food and share the joy of cooking with the world.Each recipe, cooking tip, and food article you find on Recipes Mania reflects my personal journey of exploring the world of culinary delights. They are a testament to my belief that good food, like good thoughts, has the power to uplift and rejuvenate the spirit.But Recipes Mania isn't just about my culinary adventures. I also believe in the enriching power of shared experiences, and thus, this space is also a platform for you to share your favorite recipes, cooking hacks, and food stories.The vision of Recipes Mania extends beyond its digital pages. I hope it spills into your kitchen, inspiring you to experiment, create, and most importantly, enjoy the process of cooking. The goal is to ignite a love for food that transcends cultural and geographical boundaries, creating a global community of food enthusiasts.On a practical note, Recipes Mania also helps me meet the financial challenges posed by my accident. Running this site keeps me busy and productive, adding a sense of fulfillment and purpose to my life.In essence, Recipes Mania is about celebrating life, resilience, and the joy of cooking. It's a showcase of the healing power of good food, the strength of the human spirit, and the joys of sharing our culinary adventures.Join me in this journey of exploring tastes, savoring flavors, and creating magic in the kitchen. Bon Appétit!
