Slow Cooker Beef Burgundy

Slow Cooker Beef Burgundy
Beef Burgundy or Boeuf Bourguignon is so much more than just another beef stew. The savory aroma of onions, slow-cooked beef, and red wine is so fantastic and will make your kitchen smell of good food cooking. Make Boeuf Bourguignon once, and you'll wonder why anyone ever bothers making anything else. The stew reheats well and is one of those dishes that tastes even better the second or third day.
Serves: 6-8
  • 3½ - 4 pounds - beef chuck roast, round roast, or another similar cut, cut into 1 ½ -inch cubes
  • 1 tablespoon vegetable oil
  • 4 ounces bacon (5-6 slices), minced
  • 3 medium onions, minced
  • 1 medium carrot, minced
  • ¼ cup tomato paste
  • 6 cloves garlic, minced
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried
  • ⅓ cup all-purpose or gluten-free flour
  • 2½ cups good red wine, divided (Pinot Noir)
  • 1½ cup chicken broth, plus more if necessary
  • ⅓ cup soy sauce
  • 2 bay leaf
  • 2 cups frozen pearl onions
  • ½ cup water
  • 3 tablespoons of unsalted butter
  • 2 teaspoons sugar
  • ¾ pound cremini (brown) mushrooms, trimmed and halved if small or quartered if large
  1. Dry beef with paper towels and season with salt and pepper. Place ½ of beef in slow cooker. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown remaining beef well on all sides, 7 to 10 minutes: transfer to slow cooker.
  2. Cook bacon in a skillet over medium-high heat until crisp, about 5 minutes. Stir in onions, carrot, tomato paste, garlic and thyme and cook until onions are softened and lightly browned. 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1¼ cups wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
  3. Stirring the broth, soy sauce, and bay leaves into slow cooker. Cover and cook until beef is tender. 9-11 hours on low or 5 to 7 hours on high.
  4. About 20 minutes before serving, bring pearl onions, water, butter and sugar to boil in 12-inch skillet. Reduce to a simmer, cover and cook until onions are fully thawed and tender, 5 to 8 minutes. Uncover, bring to a boil and cook until all liquid evaporates, 3 to 4 minutes. Stir in mushrooms and cook until vegetables are b owned and glazed. 8 to 12 minutes; transfer to slow cooker.
  5. Add remaining 1¼ cups wine to skillet and simmer until it has reduced by half, 6 to 8 minutes’ transfer to slow cooker. Let stew settle for 5 minutes, then remove fat from surface using a large spoon. Discard bay leaves. Adjust stew consistency with additional hot broths as needed. Season with salt and pepper to taste and serve
  6. Serve over mashed potatoes or noodles.
Make sure you cut the beef into at least 1-inch chunks as a smaller size will disincarnate during the long cooking process.

The stew reheats well and is one of those dishes that tastes even better the second or third day.

The gravy base of the stew is boosted; by browning half of the meat and by sautéing bacon with a hefty amount of garlic and thyme and adding tomato paste for sweetness and soy sauce for extra meatiness. To keep the flavor to the wine in balance half of it is added at the onset and then the remaining half is reduced to mellow its sharpness before adding it the at the end. The onions and mushrooms are added at the end to prevent these vegetables from over cooking and becoming soggy.

There is a lot of extra prep time, but it is worth it to ensure that this a rich tasting company worth beef burgundy.
Nutrition Information
Serving size: 320 g Calories: 385 Fat: 17. Saturated fat: 7.4g Trans fat: 0 Carbohydrates: 11.9 g Sugar: 4.9g Sodium: 1064mg Fiber: 2.3 g Protein: 43.3 g Cholesterol: 128 mg


Slow Cooker Orange and Ginger Beef Stew

Slow Cooker Orange and Ginger Beef Stew
This Asian inspired beef stew has a deep earthy flavor from the five-spice powder and a hint of orange and ginger.
Serves: 8 servings
Prep time: 
Cook time: 
Total time: 
  • 900 g boneless beef pot roast, (top or bottom blade, or cross rib)
  • 1 onion, chopped
  • 1 jalapeno pepper minced
  • 1 tbsp. olive oil
  • 2 tbsp. (30 mL) minced fresh ginger
  • 2 tbsp. (30 mL) orange marmalade
  • 2 tbsp. (30 mL) sodium-reduced soy sauce
  • ½ tbsp. (15 mL) packed brown sugar
  • ¾ tbsp. (15 mL) five-spice powder
  • 1 tbsp. (15 mL) grated orange zest
  • 2 cloves garlic, sliced
  • ¾ tsp (4 mL) salt
  • ½ tsp (2 mL) pepper
  • 1 cup (250 mL) sodium-reduced beef broth
  • ½ cup (125 mL) orange juice
  • 2 tbsp. (30 mL) cornstarch
  • 4 cups (1 L) chopped cored quartered baby bok choy, (about 200 g)
  • 3 green onions, sliced
  • ¼ cup (60 mL) fresh cilantro leaves, torn
  1. Trim any excess fat and sinew from beef; cut into () pieces.
  2. In fry pan, heat the oil until shimmering. Brown the beef cubes in batches. Do not overcrowd. Place in slow cooker.
  3. After the beef has been browned, add onion to frying pan and sauté until translucent, add the ginger and garlic cook for 1 minute. Add the marmalade, soy sauce, brown sugar, five-spice powder, orange zest, salt & pepper, stir in broth and orange juice. Bring to a boil. Pour over the beef in the slow cooker. Cover and cook on low for 6 to 8 hours.
  4. Whisk cornstarch with 2 tbsp water; whisk into slow cooker. Stir in bok choy. Cover and cook on high until slightly thickened and bok choy is wilted, about 10 minutes. Stir in green onions and cilantro.
Boy Choy can be quite sandy, so be sure to wash thoroughly before chopping. Serve over brown rice
Nutrition Information
Serving size: 263 g Calories: 277 Fat: 9 g Trans fat: 0.0 Carbohydrates: 11.7 g Sugar: 6.1 g Sodium: 513 Fiber: 1.3 g Protein: 23 g Cholesterol: 101 mg



Chicken with White Wine, Wild Mushrooms, and Fresh Herbs (Slow Cooker)

Chicken with White Wine, Wild Mushrooms, and Fresh Herbs (Slow Cooker)
Tasty and smells great while it is cooking in the slow cooker. This dish is delicious with garlic–butter-slathered baguette slices and asparagus on the side.
Serves: 4
  • ½ cup all-purpose flour
  • 1 teaspoon coarse salt
  • 13 grinds black pepper, divided
  • 1 3 pound chicken, cut into eight pieces, skin removed
  • ¼ cup unsalted butter
  • 2 tablespoons vegetable oil
  • 2 cups finely chopped onion (about 1 large)
  • 2 tablespoons minced garlic
  • 2 tablespoons Dijon mustard
  • 2 tablespoons tomato paste
  • 1 cup white wine, such as Fume Blanc or Sauvignon Blanc
  • 1 cup low-sodium chicken stock
  • 1 tablespoon honey
  • 1 ¼ pounds fresh mushroom, cleaned stems discarded, caps quartered ( about 5 cups)
  • 2 tablespoons minced fresh tarragon leaves
  • 2 tablespoons minced chives
  1. In a large bowl, mix together the flour, salt, and 8 grains of pepper. Add the chicken and dredge, coating well and reserving any excess flour. Heat 1 tablespoon each of the butter and oil in a heavy 10 inch sauté pan over medium-high hear. Once the butter has melted, add half of the chicken and cook, turning over halfway through, until lightly golden brown on both sides, about 7 minutes. Transfer to the slow cooker. Repeat with the remaining chicken and oil, about another 5 minutes.
  2. Add onion and 1 tablespoon garlic to the pan and sauté until softened, about 4 minutes. Whisk in the reserved flour, the mustard, and tomato paste and cook until the flour disappears, about 1 minute. Take the pan off the heat and add the wine; return the pan to the heat and raise the heat to high. Cook, whisking, for about 2 minutes. Add the stock and honey and simmer for 3 minutes. Pour over the chicken, submerging the meat in the sauce. Cover the slow cooker and cook on low until the chicken is cooked through, about 4 hours. Use a ladle to skim off any fat.
  3. Heat the remaining 3 tablespoons butter in a medium sauté pan over medium-high heat. Once the butter has melted, add the remaining garlic, remaining pepper, and the mushrooms; sauté until the liquid disappears and the mushrooms are tender, about 12 minutes. Sir the mushrooms and herbs in the chicken and serve

Slow Cooker Aloha Pork chops


Slow Cooker Aloha Pork chops
Tropical dinner made easy, anytime –Love that! Tender and flavorful with little effort.
Serves: 6
Prep time: 
Cook time: 
Total time: 
  • 1 (2O-ounce) can pineapple chunks (or tidbits) in juice
  • ¼ cup packed brown sugar
  • 1 Tablespoon cider vinegar
  • 1 Tablespoon soy sauce
  • 2 teaspoons curry powder
  • ½ teaspoon ground ginger
  • ½ teaspoon red pepper flakes
  • 6 (7-ounce) bone-in blade-cut pork chops, about thick, sides slit to prevent curling
  • Salt and pepper
  • 1 Tablespoon water
  • 2 teaspoons cornstarch
  • 2 scallions, sliced thin
  1. Combine pineapple with juice, sugar, vinegar, soy sauce, curry powder, ginger, and red pepper flakes into slow cooker.
  2. Season pork chops with salt and pepper and add to slow cooker. Cover and cook until pork is tender, 6 to 8 hours on LOW or 3 to 5 hours on HIGH.
  3. Remove pork chops to serving platter, cover loosely with foil, and let rest for 10 minutes.
  4. Meantime, skim fat from surface of juices left in the crockpot with a large spoon.
  5. Whisk water and cornstarch together in bowl. Transfer cooking juices to saucepan, add cornstarch mixture, and simmer until reduced to 2 cups - about 12 minutes.
  6. Stir in scallions and season with salt and pepper to taste. Spoon 1 cup sauce over chops and serve with remaining sauce.
To prevent the pork chops from curling cut two slits, about apart, into one side of each chop


Slow Cooker Sweet and Sour Braised Red Cabbage

Slow Cooker Sweet and Sour Braised Red Cabbage
So good! It’s wonderful served alongside pork chops, pork roast or Ham.
Serves: 6
Cook time: 
Total time: 
  • 1 head red cabbage (), cored and sliced thin
  • 2 apples (granny smith) cored, peeled and sliced into ¼ inch slices.
  • 1 tablespoon vegetable oil
  • Salt and pepper
  • 4 ounces bacon (about 4 slices), minced
  • 1 onion, minced
  • 2 sprigs fresh thyme or 2 teaspoon dried
  • 1 cinnamon stick or ¼ teaspoon ground cinnamon
  • ½ teaspoon caraway seeds
  • ¼ teaspoon ground allspice
  • 1½ cups apple cider
  • 2 tablespoons light brown sugar, plus extra as needed
  • 3 bay leaves
  • 2 tablespoons cider vinegar, plus extra as needed
  1. Microwave cabbage with oil and ½ teaspoon salt in bowl, stirring occasionally, until softened, 15 to 20 minutes. Drain cabbage and discard liquid; transfer to slow cooker.
  2. Cook bacon in 12-inch skillet over medium-high heat until crisp, about 5 minutes. Add onion, thyme sprigs, cinnamon stick, caraway seeds, and allspice and cook until onion is softened and lightly browned, 8 to 10 minutes. Stir in ½ cup cider, scraping up any browned bits; transfer to slow cooker.
  3. Stir remaining cup cider, 1 tablespoon sugar, and bay leaves, and apple into slow cooker. Cover and cook until cabbage is tender, 4 to 6 hours on low.
  4. Discard thyme sprigs, cinnamon stick, and bay leaves. Stir in vinegar and remaining tablespoon sugar. Season with salt, pepper, additional sugar, and additional vinegar to taste and serve. (This dish can be held on warm setting
  5. For 1 to 2 hours before serving.)
The slow cooker, with its moist heat environment, is perfect for braising cabbage. However, adding the cabbage directly to the slow cooker left it too crunchy for our liking. To get the texture just right, we had to precook it in the microwave to soften it slightly. This step had the added benefit of getting rid of excess moisture that was otherwise detracting from the flavors of the dish. For the braising we selected sweet and fruity apple cider, enhancing it with traditional spices such as cinnamon, caraway seeds, and allspice. A bit of sugar rounded out the sweetness while vinegar perked up the flavors and added balance. Since tasters found the cabbage a little lean, we added bacon, which imparted a smoky depth and richness.


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