Slow Simmered Beef Bourguignon
Author: adapted from Taste of Home
Serves: 6
  • 3 pounds stewing beef
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 3 Tbsp all-purpose flour
  • 1-1/2 cups beef broth
  • 1-1/2 cups dry red wine or additional beef broth, divided
  • 3/4 pound med fresh mushrooms, quartered
  • 1 large sweet onion, chopped
  • 2 medium carrots, sliced
  • 1 thick-sliced bacon strip, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp Italian tomato paste
  • Cooked egg noodles (optional)
  1. Sprinkle the beef with salt and pepper. In a large non-stick skillet, coated with cooking spray, brown the beef in small batches. Remove meat with a slotted spoon to a 4- or 5-qt slow cooker. Add flour, and toss to coat. Add the broth and 1 cup of wine.
  2. In the same skillet, add in the mushrooms, onion, carrots and bacon. Cook and stir over medium heat until the carrots are tender. Add garlic and cook 1 minute longer. Add in remaining wine. Stir to loosen browned bits from pan. While stirring, add in tomato paste. Transfer all to slow cooker.
  3. Cover and cook on low for 8-10 hours or until the beef is tender. Serve with noodles, or side of your choice.
  4. Yield: 6 servings.