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    Beef Bourguignon
SUBMITTED BY:  Nancy PHOTO BY: Nancy
Category: Beef

   RECIPE RATING:

Read Reviews (20)
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INGREDIENTS
1 Cup Dry red wine
2 Tablespoons Olive oil
1 Large Onion -- sliced
1/2 Teaspoon Thyme
2 Tablespoons Parsley -- chopped
1 Bay leaf
1/4 Teaspoon Pepper
2 Pounds stewing beef, cut into 1 1/2-inch cubes
3 Slices Bacon (thick-cut is possible) -- diced
12 Small White onions
1/2 Pound Sliced mushrooms
2 Cloves Garlic -- minced
1 Teaspoon Salt

DIRECTIONS
Combine first seven ingredients, mix well, add beef. Marinate at least 3 hours (overnight if refrigerated) Drain meat, reserving marinade. In skillet, sauté bacon and remove. Brown meat in bacon fat. Combine beef, bacon, vegetables and seasonings in slow cooker. Pour over enough marinade to cover. Cook on low 8-10 hours.


REVIEWS
  Reviewed by Claire
I really enjoyed making this dish, I prepared everything the day before and left it in the fridge over night and my husband put it on first thing in the morning on low. Unfortunatly it didnt cook all the veg being oon low all day, so i have learnt to start on high for 3ish hours then turn it to low. But recipie was spot on although i added carrots and more wine!
  Reviewed by Christov
It was a little saucy and the wine taste was a little faint. The wine marinade smelled amazing, would in future just add more red wine. I would also add 1 tablespoon of corn starch to give the sause a more velvety texture.
  Reviewed by Free Spirits
The receipe is yummy, added the instructed 1 cup of wine & found that to be sufficient. However, I feel, like others, that other veggies were due so I added baby carrots. Also, it would have been nice to know exactly which "first seven ingredients" as I am such a novice cook that I need explicit instructions. Also, an explanation of the sliced onions would have been nice..were they suppose to be sauteed then go in the slow cooker too? Also, I found that 5 1/2 hours on low was sufficient. My family loved it & it was a chance for me to move out of my cooking comfort zone.
  Reviewed by Joseph, Utah
This is a wonderful base for the best stew ever! I did adjust the wine from 1C to 2C.The trick is to reduce the marinate, saute the vggies from the marinate and spices along with the mushrooms and searing the beef well.cooking time was about 6 hours. will be a family favorite for sure!!!
  Reviewed by maggyc
I loved this one but I did add carrots and some peas
  Reviewed by GrillMaster
My firt time cooking with a slow cooker I made this recipe and the family loved it. great with a loaf of italain bread the gravy is wonderful tasting. I'm looking forward on other recipe from this site. Thanks ;)
  Reviewed by Love-to-eat
Great recipe, thanks! Made it for weekend family dinner. And yes, 1 cup of wine is more than enough for 2 pounds of beef. Besides, fresh mushrooms provided lots of juice as well. Folks who gave it so low rating: it is not author's fault that you don't read the recipe carefully or don't know how much food you need to feed your family.
  Reviewed by moi
Yum
  Reviewed by Mac
Novice here, but do you really marinate the onions with the beef? And do you set aside when browning beef, and add again into slow cooker? Thanks!
  Reviewed by sasha
very very tasty! My husband hates mushrooms, so i took those out and added baby carrots, frozen peas, and 2 small potatoes.
  Reviewed by Sarah
Would this comfortably feed six persons? and does the one cup red wine suffice in a 6.5 litre slow cooker?
  Reviewed by spanish katy
well - am going to follow but seems 1 cup wine is just covering my slow cooker and the meat is piled much higher - will watch it and keep you informed !
  Reviewed by J Godfrey
Fantastic recipe which my children and husband loved. Cooked it on high for 4 hours and low for an hour and it was perfect. You don't need any more marinade there is plenty. I added carrots and mushrooms also.
  Reviewed by whynot?
This is a great recipe. Made it last weekend for friends and everyone loved it. Next time, I'd add potatoes and/or carrots.
  Reviewed by Donna
I guess I must be missing something as well. I don't understand how one cup of wine (the only liquid in the recipe) can possibly equate to enough marinade to cover.
  Reviewed by Honehe
Absolutely yummy :) Easy to do - I suggest marinating over night and preparing veggies in advance if doing this before going to work.
  Reviewed by slimlineroz
Lovely dish. Perfect for the cold winter nights.
  Reviewed by nice one idiot
because you failed to read directions, this poor recipe was underrated
  Reviewed by cross2bear
If you re-read the ingredients, you just might see red wine there.
  Reviewed by lars torders
How on earth can you make a beef bourguignon with out using any red wine??? Bourguignon = Burgundy = Red wine. If no red wine, this is just a beef stew!!!

 
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