Slow Cooker Beef Stew Bourguignon Recipe

2012-06-25
  • Yield : 6 soup bowls
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 12:00 h
  • Ready In : 12:10 h

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Nutritional Info

This information is per serving.

  • Calories

    423
  • Protein

    39 g
  • Carbohydrate

    45.1 g
  • Fat

    10 g
  • Cholesterol

    64 mg
  • Sodium

    167 mg

Slow cooker beef stew Bourguignon recipe.This delicious recipe belongs to French cuisine.

Beef with vegetables, dry white wine and mushroom soup cooked in a slow cooker. Very easy! If you like this beef stew recipe, you may also like “Forget It Pot Roast”

Forget It Pot Roast in Slow Cooker Recipe

Beef chuck roast with vegetables and creamy mushroom soup cooked in 6-quart (6 L) slow cooker.
Makes 6 servings


Ingredients: 6 large potatoes, cut into quarters, 6 carrots, peeled and sliced, 3 pounds (1/44 kg) beef chuck roast, 1 envelope dry onion soup mix, 10¾ oz (325 ml) can cream of mushroom soup, 2-3 tablespoons all-purpose flour, 1/4 cup (60 ml) cold water

Instructions: Place quartered potatoes and sliced carrots in 6-quart (6 L) slow cooker. Add beef chuck roast. Top with soups. Cover slow cooker and cook on low-heat setting for 8-9 hours.

To make gravy, turn off slow cooker and remove cooked meat and vegetables. transfer to a serving platter and keep warm. Pour juices into a small saucepan and bring to a boil over medium-high heat.

In a small mixing bowl, combine water and all-purpose flour. Mix until flour is dissolved. Stir flour mixture into juices in the pan until thickened. Serve over cooked beef and vegetables, or alongside as a gravy.

Slow Cooker Beef Stew Bourguignon Recipe

Ingredients

  • 2 pounds (960 g) stewing beef, cubed
  • 2 tablespoons cooking oil
  • 10 ¾ oz (325 ml) condensed cream of mushroom soup
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup (80 ml) dry red wine
  • 1/2 teaspoon dried oregano
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup (125 g) chopped onions
  • 1/2 cup (125 g) chopped carrots
  • 4 oz (120 ml) can mushroom pieces,drained
  • 1/2 cup (125 ml) water
  • 1/4 cup (60 g) all-purpose flour

Method

Step 1

Brown meat in oil in a saucepan. Transfer to slow cooker.

Step 2

Mix together soup, Worcestershire sauce, wine, oregano, salt and pepper, onions carrots and mushrooms. Pour over meat.

Step 3

Cover and cook in the slow cooker on Low 10-12 hours

Step 4

Combine water and flour and stir into beef mixture. Turn slow cooker to High and cook, stirring occasionally until thickened and bubbly.

Step 5

Serve beef stew Bourguignonne over noodles.

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