Ingredientes para Boeuf Bourguignonne Beef Burgundy Crock Pot Or Not
- 6 slices (1/2 pound) bacon
- 2 pounds beef stew meat
- 1 medium carrot, sliced
- 1 small onion, sliced
- 3 teaspoons flour
- 1 (10 3/4 ounce) can condensed beef broth
- 2 tablespoons tomato paste
- 2 cloves minced garlic
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1/2 cup pearl onions
- 8 ounces sliced mushrooms
- 2 tablespoons butter
- 1 cup red wine
- to taste salt
- to taste pepper
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Cómo preparar Boeuf Bourguignonne Beef Burgundy Crock Pot Or Not
- Fry 6 slices (approximately 1/2 pound) bacon until crisp. Remove bacon and cut into 1/2-inch pieces. Set aside.
- In the bacon grease, brown 2 pounds beef stew meat in batches. Season with salt and pepper as you brown.
- Transfer browned beef to your slow cooker or a large oven-safe dish.
- In the same pan, brown 1 medium carrot (sliced) and 1 small onion (sliced).
- Add 3 teaspoons flour to the pan and cook for 1 minute, stirring constantly. (For a thicker gravy in the oven method, make a roux using 3 tbsp flour and 3 tbsp butter)
- Stir in 1 (10 3/4 ounce) can condensed beef broth.
- Mix well and pour into the slow cooker or oven dish with the beef.
- Add the reserved bacon, 2 tablespoons tomato paste, 2 cloves minced garlic, 1 teaspoon dried thyme leaves, 1 bay leaf, and 1/2 cup pearl onions to the pot.
- **Slow Cooker:** Cover and cook on low for 8-10 hours. **Oven:** Cover and bake at 325°F (160°C) for 3-4 hours.
- While the stew cooks (during the last hour), sauté 8 ounces sliced mushrooms in 2 tablespoons butter. Add mushrooms and 1 cup red wine to the slow cooker or oven dish. Continue cooking for another hour.
- Serve this hearty stew over creamy mashed potatoes for the ultimate comfort food experience.
Nutrition Information (Approximate per serving)
Sodium
142 g
Sugar
91g
Fat
162g
Carbs
23g
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