Wednesday, May 26, 2010

Crockpot Boeuf Bourguignon

I had an unfortunate event that I had one extra cup of wine to use...I do not drink it. It's just not my thing...I prefer the girly drinks. Anyway, I came across this recipe a few months ago and I had everything on hand so I decided to toss it together for dinner! By the way, and I the only one who can't spell the title of this recipe, I have to thank SnoWhite as I copied it from her!

Crockpot Boeuf Bourguignon- shared from Finding Joy in my Kitchen
1-2 lbs stew beef, cubed
1 cup dry red wine
1 cup beef broth
4-5 carrots, cut into 1 inch chunks
1 onion, diced
2-3 cloves of garlic, minced
8 tbsp bacon bits, or 6 strips of bacon, cooked/crumbled/drained
3 tbsp flour
salt and pepper to taste
1 tsp thyme
1 bay leaf
1/2 lb frozen pearl onions(omitted)
1 lb white mushrooms, sliced(omitted)
1/2 tsp butter

Leave some of the bacon fat in pan after its been cooked. Brown stew meat. (If using real bacon bits, brown meat first then add in bits). Once browned transfer to crock pot. Add in onion, garlic, and carrots. Sprinkle with flour and seasonings. Stir to combine well. Add in broth, wine, and pearl onions. Stir. Cover and let cook for 6-8 hrs on low. 1 hour prior to eating, melt butter in pan and saute mushrooms. Once liquids have evaporated add to crock pot and continue cooking for one hour. Serve over rice.

**K and I really enjoyed this and we will make it again. It did remind us a lot of beef stew. Oh and watch out for the bay leaf.


  1. I'm glad you enjoyed it! And, I had to copy the spelling every time -- it's a tough one!

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