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


Chicken Jardinière

Chicken Jardinière
This one pot meal is a full and rich flavored French chicken stew which gets better every time you reheat it.
Recipe type: Main Dish
Serves: 4 servings
Cook time: 
Total time: 
  • 2 ½ ounces lean pancetta, cut into strips about long and thick
  • 1 ½ tablespoons peanut or vegetable oil
  • 4 chicken legs (about ), cut into 2 pieces each, skin removed
  • 1 ½ tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ¾ cup fruity dry white wine
  • ¾ cup water
  • 12 small red potatoes (about ), peeled
  • 8 cremini mushrooms (about ), washed
  • 12 small pearl onions (about )
  • 1 ¼ cups diced () carrots
  • 1 ½ tablespoons coarsely chopped garlic
  • 1 fresh thyme sprig
  • 1 cup frozen baby peas
  • 2 tablespoons chopped fresh parsley
  1. Sauté the Pancetta in the oil in a large saucepan or a Dutch oven (the pan should be wide enough to hold the chicken in a single layer) over high heat for 2 minutes. Add the chicken pieces and sauté them, turning once, for about 8 minutes, until lightly browned. Sprinkle with the flour, salt, and pepper and move the chicken around to distribute the flour evenly. Cook for 1 minute, then add the wine and water and mix well.
  2. Add the potatoes, mushrooms, onions, carrots, garlic, and thyme and mix well. Bring to a full boil, making sure that the stew is boiling throughout, then cover, reduce the heat to low, and cook for 45 minutes. (The stew can be prepared ahead to this point and reheated to serve.)
  3. At serving time, add the peas to the stew, bring to a boil, and boil for 2 minutes.
  4. Transfer the stew to individual plates or a large platter, sprinkle with the parsley, and serve with crusty bread on the side.
Pancetta lends a rich flavor to this simple French stew, but you could substitute bacon.
For convenience you can prepare the stew ahead, leaving out the green peas; then add the peas for the last 2 minutes of reheating to preserve their texture and color.
This dish is a great one-dish meal; it only needs some bread or a simple salad to round it out. It feeds a crowd and uses a great variety of vegetables.


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



Sussex Pub Stew

Sussex Pub Stew
This very tasty and tender herbed beef stew is better the day after and great over egg noodles
Serves: 6 - 8
  • 4 slices bacon
  • 1 kg (2 lbs) beef round cut into 2.5 cm (1 inch) cubes
  • 50 ml (1/4 cup) all-purpose flour
  • 2 mL (1/2 tsp.) salt
  • 1 mL (1/4 tsp) pepper
  • 12 – 16 pearl onions, peeled
  • 150 g (1/2 lb) small fresh mushrooms
  • 25 mL (2 tbsp.) chopped parsley
  • 175 mL (3/4 cup) dry red wine
  • 25 mL (2 tbsp.) French’s Hot English Style Mustard
  • 25 mL (2 tbsp.) brandy, (optional)
  • 1 mL (1/4 tsp.) thyme
  • 1 clove garlic, crushed
  • 1 bay leaf
  1. Cook bacon until crisp in large skillet, reserving drippings. Remove bacon and crumble. Shake beef with flour, salt and pepper in plastic bag to coat well. Brown beef about half at a time, in drippings in skillet. Transfer to a 3 L (3-quart) casserole. Add onions, mushrooms and parsley. Stir broth, wine mustard, brandy, thyme garlic and any remaining flour into drippings in skillet. Heat to boiling, stirring to loosen brown bits. Pour over beef and vegetables. Add bay leaf. Bake, covered at 180 C (350 F) for 1 ½ to 2 hours, or until tender. Remove bay leaf,. Stir in crumbled bacon.
See “How to Peel Pearl Onions” in “Food & Cooking Tips” to quickly peel these small onions or 4 large onions peeled and quartered can be substituted.


Gravy-Smothered Beef and Mushrooms

Gravy-Smothered Beef and Mushrooms
Spoon this chunky, gravy-rich stew over mashed potatoes or noodles for a yummy comfort food dinner.
Serves: 8
  • 2 cups (500 mL) boiling water
  • 2 pkg (each14 g) dried exotic mushrooms, chopped
  • ¼ cup (60 mL) butter
  • 2 sweet onions, thinly sliced
  • 4 cloves garlic, minced
  • 900 g stewing beef cubes
  • ¾ tsp (4 mL) each salt and pepper
  • ⅔ cup (150 mL) all-purpose flour
  • 2 tbsp. (30 mL) vegetable oil
  • 1 pkg (900 mL) sodium-reduced beef broth
  • ½ tsp (2 mL) dried thyme
  • 2 bay leaves
  • 2 tsp (10 mL) Dijon mustard
  • 1 tsp (5 mL) Worcestershire sauce
  • 2 pkg (each 227 g) cremini mushrooms, thinly sliced
  1. In bowl, pour boiling water over dried mushrooms; set aside. In Dutch oven or heavy-bottomed saucepan, melt 2 tbsp of the butter over medium heat; cook onions, stirring occasionally, until golden, about 25 minutes. Stir in garlic; cook, stirring, for 1 minute. Scrape into separate bowl; set aside.
  2. Toss beef with half each of the salt and pepper; toss in 3 tbsp of the flour. In same pan, heat oil over medium-high heat; cook beef, in batches and stirring occasionally, until browned, about 7 minutes. Stir in onion mixture, 3 cups of the broth, 2 cups water, thyme, bay leaves, soaked mushrooms and soaking liquid, and remaining salt and pepper.
  3. Bring to boil; reduce heat, cover and simmer just until beef is tender, about 1-1/2 hours. Discard bay leaves; stir in mustard and Worcestershire sauce.
  4. Meanwhile, in skillet over medium-high heat, melt remaining butter; cook cremini mushrooms, stirring occasionally, until softened, about 5 minutes. Stir in remaining flour; cook, stirring occasionally, until flour is golden, about 3 minutes. Whisk in remaining broth until smooth. Stir into stew; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes.
Make ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze.


Moroccan Beef Stew with Prunes & Apricots

Moroccan Beef Stew with Prunes & Apricots
Simmering dried fruit and spices in the sauce makes the fruit plump and gives a sweet edge to this luxurious beef stew. Serve with a side of couscous for a Moroccan style meal
Serves: 8
  • 1 tbsp. (30 mL) vegetable oil
  • 3 lb. (1.4 kg) lean stewing beef
  • 2 onions, thinly sliced
  • 2 celery ribs, thinly sliced
  • 2 cloves garlic, minced
  • 3 cups (750 mL) beef stock:
  • 1 cup (250 mL) dry red wine
  • ½ cup (125 mL) cider vinegar
  • 2 tsp (10 mL) Worcestershire sauce
  • 1tbsp. (30 mL) packed brown sugar
  • 2 bay leaves
  • ½ tsp (2 mL) salt
  • 2 tsp (10 mL) ground ginger
  • ½ tsp (2 mL) ground cinnamon
  • ½ tsp (2 mL) ground allspice
  • ½ tsp (2 mL) pepper
  • 4 carrots, cut in chunks
  • 2 white turnips peeled & cubed
  • ½ cup (85 gm)pitted prunes chopped
  • ½ cup (85 gm) dried apricots chopped
  • 2 tbsp. (30 mL) chopped fresh parsley
  1. In large Dutch oven or heavy bottomed saucepan heat 1 tsp of the oil over medium heat; cook onions and celery, stirring occasionally, until softened about 7 minutes. Scrape into a bowl and set aside.
  2. Toss together beef, salt and pepper. Add reaming oil to pan; heat over medium high heat, cook beef in batches and stirring occasionally, until browned about 6 minutes. Remove each batch before adding next one. When last batch is done. Stir in garlic; cook, stirring, until fragrant, about 1 minute.
  3. Add all the beef and onion mixture, ginger, cinnamon, allspice and bay leaves, cook, stirring for 1 minute. Stir in broth, wine, vinegar, brown sugar and Worcestershire sauce; bring to a boil. Reduce heat, cover and simmer for 1 ½ hours.
  4. Stir in carrots, turnips, prunes and apricots; cook, stirring occasionally, until turnips are tender about 45 minutes. Discard bay leaves.
  5. Whisk flour with cold water; whisk into stew. Simmer until slightly thickened about 10 minutes.
  6. Sprinkle with parsley
Make-ahead: Let cool for 30 minutes. Transfer to airtight container. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days. Or freeze for up to 2 weeks; thaw in refrigerator for 24 hours. Reheat over medium heat, stirring occasionally, until hot
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