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Slow Cooker Boeuf Bourguignon Recipe
|Bacon slices||6 , cut into 1/2-inch pieces|
|Beef rump||3 Pound, cut into 1 1/2-inch pieces|
|Onion||1 Large, chopped|
|Carrots||4 Large, sliced|
|Beef broth||2 Cup (32 tbs)|
|Burgundy||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Tomato sauce||1⁄4 Cup (4 tbs)|
|Garlic cloves||4 Large, finely chopped|
|Mushrooms||16 Ounce, cut into halves|
Calories 515 Calories from Fat 219
% Daily Value*
Total Fat 24 g37.5%
Saturated Fat 0.46 g2.3%
Trans Fat 0 g
Cholesterol 1.7 mg
Sodium 823 mg34.3%
Total Carbohydrates 19 g6.5%
Dietary Fiber 3.5 g13.8%
Sugars 6.3 g
Protein 52 g104.2%
Vitamin A 165.3% Vitamin C 23.2%
Calcium 4.8% Iron 6.8%
*Based on a 2000 Calorie diet
Transfer to plate.
Add beef to skillet.
Cook until brown on all sides, stirring constantly.
Transfer to slow cooker.
Add onion and carrots to skillet.
Cook until onion is brown, stirring constantly.
Remove from heat.
Deglaze skillet with beef broth and 1/2 cup Burgundy.
Pour mixture over beef.
Add salt, pepper, bacon, tomato sauce, garlic, bay leaf, thyme and parsley; mix well.
Cook, covered, on Low for 8 hours, stirring occasionally.
Discard bay leaf.
Stir in mixture of cornstarch and water.
Add mushrooms and 1/2 cup Burgundy; mix well.
Cook for 2 hours or until beef is tender, stirring occasionally.
Serve over brown rice.