Simple Slow Cooker Beef Bourguignon Recipe with Red Wine

Beef Bourguignon or Beef Burgundy is a French recipe that dates way back, it is traditionally used with beef broth however, when your out of an item you raid the kitchen for a suitable replacement. This recipe is made with Lipton’s Beefy Onion soup mix and water in place of beef broth. It adds a great additional flavor and helps thicken the overall structure of the stew. I don’t mind taking a little extra help from the store if I can, which I did!

But whatever you do don’t skimp on the wine in this recipe because it is key and there really isn’t a suitable replacement for Red Wine. Besides after adding the 2 whole cups this recipe calls for you’ll have just enough left over to drink while you do whatever it is you plan to do for the next hour and a half while you wait for this marvelous dish to finish.

Beef Bourguignon Stew

2014-04-04 00:57:31

Serves 8

Beef Bourguignon Stew or Beef Burgundy is a French recipe that dates way back.

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Prep Time

10 min

Cook Time

1 hr 30 min

Total Time

1 hr 40 min

Prep Time

10 min

Cook Time

1 hr 30 min

Total Time

1 hr 40 min

Ingredients

2 pounds of Beef, London Broil, trimmed of excess fat and cut into 1 1/2″ cubes
2 cups Dry Red Wine such as Merlot or Burgundy
2 cups Water
4 Large Carrots, Peeled and cut into 2″ chunks
8 – 10 ounces Baby Bella Mushrooms
1 package, 12 ounces frozen Pearl Onions
6 cloves Garlic, finely chopped
1 whole Shallot, small dice
4 – 6 sprigs fresh Thyme, remove leaves from stem
1 package Beefy Onion Lipton Soup mix
1/2 cup all purpose Flour
Canola Oil
salt and pepper to taste

Instructions

Preheat a Dutch Oven with a few tablespoons of Canola Oil over medium heat, season beef cubes with salt and pepper and toss lightly in all purposed flour.
Brown beef on all sides working in batches, careful not to over crowd pot. As meat browns remove and set aside.
Once all meat has browned and pot is empty, drain off any excess oil or fat and place pot back on heat.
Add wine to deglaze bottom of pot gently scrapping bottom to remove brown bits. Add beef back to pot along with Beefy Onion mix water, carrots, pearl onions, mushrooms, shallot, garlic and thyme. Taste and season with salt and pepper as needed.
Turn heat down to simmer and cover, allow stew to remain at simmer for 1 1/2 hours or until beef in fork tender, stirring occasionally to prevent bottom from scorching.
Remove lid and allow to continue to cook for 10 minutes to allow liquid to reduce and thicken.
Serve stew over a bowl of mashed potatoes. Enjoy!

Notes

This recipe also works well in a slow cooker! Follow steps to brown meat, add to slow cooker with all other ingredients and set on high for 4 hours or low for 8 hours. If needed skim any fat off of the top prior to serving.

By Chef Selena

So Good Blog http://www.sogoodblog.com/