Best Crock Pot Beef Burgundy Recipes

BOEUF EN DAUBE - FRENCH BEEF BURGUNDY IN THE CROCK POT

Steps:

• Marinade the beef with the herbs, shallots & garlic over night in the bottle of red wine.
• Drain and put the wine to one side.
• In a large skillet or fryng pan, sear & brown the beef pieces over a high heat in the olive oil until nutty & brown. Do not overcrowd the pan!
• Place browned beef into the crock pot or cast iron Le Creuset Casserole Dish.
• Fry the lardons or chopped bacon pieces until crispy & golden brown. Drain & add to the beef.
• Brown the shallots & garlic in the bacon fat & add to the beef & bacon.
• Add all the other ingredients, except the cornflour, to the crock pot including the reserved wine.
• (Add the tinned tomatoes & sun dried tomatoes at this stage too if you are using them.).
• Cook on automatic or High for 4 hours and Low for up to 6 hours.
• (For conventional cooking - pre-heat oven to 175 degs C or 325 degs F or gas mark 3 and cook SLOWLY for approximately 4 to 6 hours; check towards the end, the meat should be extemely tender - you MUST not be tempted to cook it quicker, it will be tough!).
• Towards the end, blend & mix the cornflour with a couple of spoons of the stock in the crock pot & add to the beef, stirring well. It should not be TOO thick but just like a glaze or thickened jus. Add the cognac at this stage as well - sirring into the daube.
• Serve with Green Beans, Mashed, Steamed or Pureed Potatoes during the colder months OR with a selection of salads, crusty French bread & Pasta during the warmer months. The excess sauce can be used or saved as a fantastic gravy or stock later!
• THIS IS BETTER MADE 24 HOURS BEFORE EATING!
• Freezes beautifully - I always make a large batch and then freeze some.
• NOTE:If you cannot buy sun dried orange peel, make your own, it's VERY easy! Peel some oranges with a swivel head vegetable peeler or parer, be careful not to peel the pith. Spread outside on a rack in the full sun and leave to dry for about 2-4 hours. Weather permitting of course - otherwise dry in an airing cupboard or a very LOW oven overnight.Store in an airtight jar for up to 2 years.
• If you are really stuck - just grate some fresh orange peel into the daube, it will not have the same intensity as dried peel, but it will work!

CROCK POT BEEF BURGUNDY STEW

Steps:

• In a skillet, brown the stew meat in the oil;drain.
• Place meat into crock pot.
• Stir in soup, onion, carrot, wine, mushrooms, thyme, and Worcestershire sauce.
• Cover crock pot.
• Cook on low setting 10-12 hours.
• After cooking time turn crock pot to high.
• Blend the cold water and flour into a smooth paste.
• Stir into beef mixture.
• Cook and stir until thickened and bubbly.
• Serve over buttered noodles, rice, or on mashed potatoes.

CROCK POT DRUNKEN BOEUF BOURGUIGNON (BEEF BURGUNDY

Steps:

• 1. Season the beef with pepper & put it in your slow cooker.
• 2. Cook bacon in a skillet until crisp, about 8 - 10 minutes.
• 3. Put your diced onions in the skillet with the tomato paste, garlic & thyme until onions are unfrozen & soft, about 3 minutes.
• 4. Put in your flour & stir for 1 minute to get the flour taste out of it.
• 5. Stir in 2 C wine & get all the bacon bits off the bottom of the pan, cook 2 minutes.
• 6. Pour into the slow cooker. (Don't worry about room for the rest of the ingredients. This will cook down enough to add the other stuff later).
• 7. Pour in broth, soy sauce (give a quick stir) & bay leaves.
• 8. Cover & cook for 9 - 10 hours on LOW.
• 9. About 30 minutes before it's done, put your pearl onions, water, butter & sugar in a pan & sauté until the onions are soft, about 5 minutes.
• 10. Pour in 2 C wine & reduce, about 5 minutes.
• 11. Throw in the mushrooms & sauté about 10 minutes.
• 12. Throw it all in the slow cooker & let it cook for about 15 more minutes.
• 13. Serve over mashed potatoes, egg noodles or white rice with a nice glass of wine & you will be happy happy happy!

BOEUF BOURGUIGNONNE/BEEF BURGUNDY (CROCK POT OR NOT)

Steps:

• Fry 6 strips bacon until crisp and cut into 1/2 inch pieces.
• In the bacon grease brown well beef stew meat. Put beef into crock pot.
• Brown 1 med carrot sliced & 1 sliced small onion. Add salt & pepper to taste. Stir in 3 T flour & 1 10-3/4 oz can condensed beef broth. Mix well & put in crock pot.
• Add the bacon, tomato paste, minced garlic, thyme leaves, bay leaf, and pearl onion to the pot.
• Cover and cook on low for 8-10 hours. (or in 300 degree oven in a covered pan for 2 hours.).
• Saute mushrooms in butter and add with red wine to crock pot or oven dish & cook for one more hour.
• I recommend serving this over mashed potatoes.

EASY BEEF BURGUNDY FOR THE CROCK POT

Steps:

• Combine all ingredients in a slow cooker. Cover; cook on LOW 6-8 hours or until tender.

CROCK POT BEEF BURGUNDY

Steps:

• Cook bacon until crisp; drain, and crumble.
• Place beef, bacon, carrots, and onions in the bottom of the crock pot.
• Whisk together flour, marjoram, garlic, and pepper with broth, wine and Worcestershire sauce.
• Pour mixture into crockpot.
• Cook on high for 1 hour.
• Reduce to low and cook for 5-6 hours.
• Add mushrooms to crock pot.
• Cook on high for 30 minutes or until mushrooms are cooked to your liking.
• While mushrooms are cooking, prepare noodles according to package directions.
• Serve beef over noodles garnished with parsley, if desired.

EASY CROCK POT BEEF BURGUNDY

Steps:

• 1. Combine flour, 1 tablespoon cornstarch and steak seasoning in a ziploc bag and shake to mix. 2. Add stew meat to the bag and seal; Shake to coat and set aside. 3. Add the olive oil to a large skillet over medium high heat. 4. Once the oil is hot, add the beef mixture and cook 5-6 minutes, turning often to brown meat on all sides. 5. While the beef is browning, peel and slice the onion in half and chop into 1/2-inch pieces. 6. Add the onion and the wine to the pan and cook for 2 minutes. 7. Stir in garlic, mushrooms, bay leaves, and beef broth, and bring to a boil. 8. While that comes to a boil, add 1 tablespoon cornstarch and the warm water to a small bowl and stir until dissolved. 9. Pour the cornstarch mixture into meat and stir for 1-2 minutes. 10. Remove from heat and pour the stew into the crock pot. ***At this point, the stew could be refrigerated overnight to slow cook the next day. IF refrigerating overnight, add an extra 1/4 cup each beef broth and red wine to the stew. *** Cook on LOW for 8 hours or on HIGH for 4 hours. Discard bay leaves before serving and add salt & pepper to taste. Garnish with chopped parsley if desired.

CROCK POT BEEF BURGUNDY

Steps:

• Fry bacon until crispy and drain on paper towel. Reserve 1/2 bacon grease and brown 1/2 beef in remaining grease in pan. Add unbrowned beef to crock pot with browned beef. Add reserved grease to pan and soften carrots and onion with 1/4 tsp salt - about five minutes. Add chopped garlic and thyme and saute for about 30 seconds. Add tomato paste and brown for about 30-40 seconds before adding contents of pan to crock pot. Deglaze pan with chicken broth, soy sauce and 1/2 red wine. When it comes to a simmer, add to crock pot. Add the bay leaves and tapioca and cook on low setting in crock pot for nine hours. 20 minutes before the stew is ready, add the butter, sugar, 1/2 cup water, and the frozen onionsto a hot pan. Cover pan and cook for five minutes. Uncover and cook until golden and add mushrooms. Salt mushrooms and cook until mushrooms softened. Add onion/mushroom mixture to crock pot and deglaze pan with remaining wine. Reduce wine in half and add to stew. Finish with the parsley and bacon and serve over hot buttered noodles.

CROCK POT BEEF BURGUNDY

Steps:

• In crock pot, combine the first 10 ingredients.
• Cover and cook on low for 5-1/2 to 6-1/2 hours or until meat is tender.
• Serve over noodles.