Slow-Cooking Beef Bourguignon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 ½ cups reduced-sodium, fat-free beef stock1 cup Burgundy¼ cup water1 (1.2 ounce) Knorrs brown gravy2 cloves garlic, minced2 bay leaves ¾ tsp thyme leaves5 slices bacon1 large onion (1 cup chopped)20 baby carrots8 ounces slice mushrooms2 pounds beef, either stew cubes, or rump roast 1/2 16-ounce whole sweet onionsSalt to taste3 Tbs cornstarch or 4 Tbs flour* Note: Add 2 Tbs balsamic vinegar for taste
Crock Pot method:
In a 4 ½ quart crock pot or slow cooker, combine the stock, burgundy, and water with the package of brown gravy. Whisk until lumps disappear. Sprinkle bay leaves, garlic, and thyme leaves over the stock mixture.
Use a knife to cut the bacon into ½ inch pieces, and scatter the bacon in the crock.
Peel and coarsely chop the onion, and scatter the pieces, whole baby carrots and sliced mushrooms evenly in the crock. Place the beef or beef cubes evenly over the vegetables, and press down, to make sure that the beef is submerged in the stock mixture. Add the whole baby onions to the crock. ( if jarred, strain them.) Cover the crock, and cook on a low setting for 8 hours. ( It can cook as long as 9 hours if needed).
Oven method:
Preheat oven to 375 degrees. Cook bacon to semi-crisp stage in an enameled 4 ½ quart Dutch oven with cover. Drain fat from the pan. Set bacon aside. Next, brown beef pieces, a few at a time until a nice char appears. (If using a whole rump roast, brown searing all sides, each side for 2 minutes.) Once browned, remove the meat, and brown the onions, mushrooms and garlic until transparent.
While the vegetables are caramelizing, combine the stock, burgundy, (vinegar) and water with the package of brown gravy. Whisk until lumps disappear.
Once the vegetables are done, place the meat (stew beef) back into the pan. Add the drained baby onions and baby carrots to the pan. Pour the liquid into the pan, and sprinkle the bay leaves, garlic, bacon and thyme leaves into the mixture and stir.
Place the covered pot in the middle of the rack. Bake 4 ½ to 5 hours or until beef is tender and cooked throughout. In the last hour of cooking, place ¼ cup of flour into a measuring cup and stir a ¼ cup of cold water into the flour until all lumps are gone. Pour this mixture into the bourguignon. This should thicken the stew nicely.
Serving Size: Serves 8
In a 4 ½ quart crock pot or slow cooker, combine the stock, burgundy, and water with the package of brown gravy. Whisk until lumps disappear. Sprinkle bay leaves, garlic, and thyme leaves over the stock mixture.
Use a knife to cut the bacon into ½ inch pieces, and scatter the bacon in the crock.
Peel and coarsely chop the onion, and scatter the pieces, whole baby carrots and sliced mushrooms evenly in the crock. Place the beef or beef cubes evenly over the vegetables, and press down, to make sure that the beef is submerged in the stock mixture. Add the whole baby onions to the crock. ( if jarred, strain them.) Cover the crock, and cook on a low setting for 8 hours. ( It can cook as long as 9 hours if needed).
Oven method:
Preheat oven to 375 degrees. Cook bacon to semi-crisp stage in an enameled 4 ½ quart Dutch oven with cover. Drain fat from the pan. Set bacon aside. Next, brown beef pieces, a few at a time until a nice char appears. (If using a whole rump roast, brown searing all sides, each side for 2 minutes.) Once browned, remove the meat, and brown the onions, mushrooms and garlic until transparent.
While the vegetables are caramelizing, combine the stock, burgundy, (vinegar) and water with the package of brown gravy. Whisk until lumps disappear.
Once the vegetables are done, place the meat (stew beef) back into the pan. Add the drained baby onions and baby carrots to the pan. Pour the liquid into the pan, and sprinkle the bay leaves, garlic, bacon and thyme leaves into the mixture and stir.
Place the covered pot in the middle of the rack. Bake 4 ½ to 5 hours or until beef is tender and cooked throughout. In the last hour of cooking, place ¼ cup of flour into a measuring cup and stir a ¼ cup of cold water into the flour until all lumps are gone. Pour this mixture into the bourguignon. This should thicken the stew nicely.
Serving Size: Serves 8
Nutritional Info Amount Per Serving
- Calories: 239.9
- Total Fat: 9.1 g
- Cholesterol: 78.7 mg
- Sodium: 531.6 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 0.9 g
- Protein: 24.9 g
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