Beef Bourguignon
Best served with mashed or roasted potatoes.
Main CourseFrenchTotal 9 hrYield 1 ½ servingsScaled Quarter — ¼×
Main CourseFrenchTotal 9 hrYield 2 servingsScaled Third — ⅓×
Main CourseFrenchTotal 9 hrYield 3 servingsScaled Half — ½×
Main CourseFrenchTotal 9 hrYield 6 servingsScaled Original — 1×
Main CourseFrenchTotal 9 hrYield 12 servingsScaled Double — 2×
Main CourseFrenchTotal 9 hrYield 18 servingsScaled Triple — 3×
Main CourseFrenchTotal 9 hrYield 24 servingsScaled Quadruple — 4×
Ingredients
Tap one to check it off
Instructions
- Start crockpot on low.
- Blanch pearl onions: 30 seconds in boiling water, then straight to ice-water. Cut root ends and squeeze out the centers.
- Reserve 20% of the chopped garlic for the mushrooms.
- Render bacon in a heavy pan, remove to a paper towel and chop into small pieces when cool.
- Brown brisket cubes in small batches. Don't get too many in the pan or they will steam instead of saute. Drain on paper towels, then move to crock pot.
- Drain off any excess grease, then brown onions, carrot and garlic. Move to crock pot.
- Deglaze the pan with 1/2 cup of red wine. Pour the result into the crockpot.
- In two batches so they do not steam: melt 1/4 cup of butter and saute half of the mushrooms and half of garlic until mushrooms are golden brown. Refrigerate.
- Melt the remaining 1/2 cup of butter in the pan, then slowly add flour to form a light roux. Stir this into the crockpot.
- Total cooking time will be 8 hours, but adjust seasoning and add mushrooms during the last 30 minutes.
Ingredients
Tap one to check it off
Instructions
- Start crockpot on low.
- Blanch pearl onions: 30 seconds in boiling water, then straight to ice-water. Cut root ends and squeeze out the centers.
- Reserve 20% of the chopped garlic for the mushrooms.
- Render bacon in a heavy pan, remove to a paper towel and chop into small pieces when cool.
- Brown brisket cubes in small batches. Don't get too many in the pan or they will steam instead of saute. Drain on paper towels, then move to crock pot.
- Drain off any excess grease, then brown onions, carrot and garlic. Move to crock pot.
- Deglaze the pan with 1/2 cup of red wine. Pour the result into the crockpot.
- In two batches so they do not steam: melt 1/4 cup of butter and saute half of the mushrooms and half of garlic until mushrooms are golden brown. Refrigerate.
- Melt the remaining 1/2 cup of butter in the pan, then slowly add flour to form a light roux. Stir this into the crockpot.
- Total cooking time will be 8 hours, but adjust seasoning and add mushrooms during the last 30 minutes.
Ingredients
Tap one to check it off
Instructions
- Start crockpot on low.
- Blanch pearl onions: 30 seconds in boiling water, then straight to ice-water. Cut root ends and squeeze out the centers.
- Reserve 20% of the chopped garlic for the mushrooms.
- Render bacon in a heavy pan, remove to a paper towel and chop into small pieces when cool.
- Brown brisket cubes in small batches. Don't get too many in the pan or they will steam instead of saute. Drain on paper towels, then move to crock pot.
- Drain off any excess grease, then brown onions, carrot and garlic. Move to crock pot.
- Deglaze the pan with 1/2 cup of red wine. Pour the result into the crockpot.
- In two batches so they do not steam: melt 1/4 cup of butter and saute half of the mushrooms and half of garlic until mushrooms are golden brown. Refrigerate.
- Melt the remaining 1/2 cup of butter in the pan, then slowly add flour to form a light roux. Stir this into the crockpot.
- Total cooking time will be 8 hours, but adjust seasoning and add mushrooms during the last 30 minutes.
Ingredients
Tap one to check it off
Instructions
- Start crockpot on low.
- Blanch pearl onions: 30 seconds in boiling water, then straight to ice-water. Cut root ends and squeeze out the centers.
- Reserve 20% of the chopped garlic for the mushrooms.
- Render bacon in a heavy pan, remove to a paper towel and chop into small pieces when cool.
- Brown brisket cubes in small batches. Don't get too many in the pan or they will steam instead of saute. Drain on paper towels, then move to crock pot.
- Drain off any excess grease, then brown onions, carrot and garlic. Move to crock pot.
- Deglaze the pan with 1/2 cup of red wine. Pour the result into the crockpot.
- In two batches so they do not steam: melt 1/4 cup of butter and saute half of the mushrooms and half of garlic until mushrooms are golden brown. Refrigerate.
- Melt the remaining 1/2 cup of butter in the pan, then slowly add flour to form a light roux. Stir this into the crockpot.
- Total cooking time will be 8 hours, but adjust seasoning and add mushrooms during the last 30 minutes.
Ingredients
Tap one to check it off
Instructions
- Start crockpot on low.
- Blanch pearl onions: 30 seconds in boiling water, then straight to ice-water. Cut root ends and squeeze out the centers.
- Reserve 20% of the chopped garlic for the mushrooms.
- Render bacon in a heavy pan, remove to a paper towel and chop into small pieces when cool.
- Brown brisket cubes in small batches. Don't get too many in the pan or they will steam instead of saute. Drain on paper towels, then move to crock pot.
- Drain off any excess grease, then brown onions, carrot and garlic. Move to crock pot.
- Deglaze the pan with 1/2 cup of red wine. Pour the result into the crockpot.
- In two batches so they do not steam: melt 1/4 cup of butter and saute half of the mushrooms and half of garlic until mushrooms are golden brown. Refrigerate.
- Melt the remaining 1/2 cup of butter in the pan, then slowly add flour to form a light roux. Stir this into the crockpot.
- Total cooking time will be 8 hours, but adjust seasoning and add mushrooms during the last 30 minutes.
Ingredients
Tap one to check it off
Instructions
- Start crockpot on low.
- Blanch pearl onions: 30 seconds in boiling water, then straight to ice-water. Cut root ends and squeeze out the centers.
- Reserve 20% of the chopped garlic for the mushrooms.
- Render bacon in a heavy pan, remove to a paper towel and chop into small pieces when cool.
- Brown brisket cubes in small batches. Don't get too many in the pan or they will steam instead of saute. Drain on paper towels, then move to crock pot.
- Drain off any excess grease, then brown onions, carrot and garlic. Move to crock pot.
- Deglaze the pan with 1/2 cup of red wine. Pour the result into the crockpot.
- In two batches so they do not steam: melt 1/4 cup of butter and saute half of the mushrooms and half of garlic until mushrooms are golden brown. Refrigerate.
- Melt the remaining 1/2 cup of butter in the pan, then slowly add flour to form a light roux. Stir this into the crockpot.
- Total cooking time will be 8 hours, but adjust seasoning and add mushrooms during the last 30 minutes.
Ingredients
Tap one to check it off
Instructions
- Start crockpot on low.
- Blanch pearl onions: 30 seconds in boiling water, then straight to ice-water. Cut root ends and squeeze out the centers.
- Reserve 20% of the chopped garlic for the mushrooms.
- Render bacon in a heavy pan, remove to a paper towel and chop into small pieces when cool.
- Brown brisket cubes in small batches. Don't get too many in the pan or they will steam instead of saute. Drain on paper towels, then move to crock pot.
- Drain off any excess grease, then brown onions, carrot and garlic. Move to crock pot.
- Deglaze the pan with 1/2 cup of red wine. Pour the result into the crockpot.
- In two batches so they do not steam: melt 1/4 cup of butter and saute half of the mushrooms and half of garlic until mushrooms are golden brown. Refrigerate.
- Melt the remaining 1/2 cup of butter in the pan, then slowly add flour to form a light roux. Stir this into the crockpot.
- Total cooking time will be 8 hours, but adjust seasoning and add mushrooms during the last 30 minutes.