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Boeuf Bourguignonne/Beef Burgundy (Crock Pot or Not)

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“This is from the Rival Crock pot recipe book. Boeuf Bourguignonne, also known as Beef Burgandy, is a french peasant stew. It was my absolute favorite recipe that my mom made while I was growing up. *To make gravy thicker. Turn crock pot to high. Combine 3 T flour with 3 T melted butter & put into stew **To make gravy thicker for oven cooking method, make a roue of the flour & butter & add to oven dish.”
READY IN:
10hrs 30mins
YIELD:
1 large pot
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry 6 strips bacon until crisp and cut into 1/2 inch pieces.
  2. In the bacon grease brown well beef stew meat. Put beef into crock pot.
  3. 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.
  4. Add the bacon, tomato paste, minced garlic, thyme leaves, bay leaf, and pearl onion to the pot.
  5. Cover and cook on low for 8-10 hours. (or in 300 degree oven in a covered pan for 2 hours.).
  6. Saute mushrooms in butter and add with red wine to crock pot or oven dish & cook for one more hour.
  7. I recommend serving this over mashed potatoes.

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