Navigate / search

Recipe Archives

← Back to directory

Recipe : Entry # 1634
Eileen Hipe
Recipe Title
Beef Bourguignon
Recipe Theme
Main Dishes
North Alabama EC
3 pounds beef chuck, cut in 1-inch cubes
Salt and pepper, to taste
3 tablespoons flour
3 large carrots, peeled and sliced
2 medium onions, sliced
2 large potatoes cut into 1-inch pieces
1 pound sliced fresh mushrooms
6 strips cooked bacon, cut into 1-2 inch pieces
1 10-ounce beef broth
2 cups Burgundy wine (or any dry red wine)
1 tablespoon tomato paste
2 cloves minced garlic
3 sprigs fresh thyme, stemmed
1 bay leaf
Coat beef in flour, salt and pepper and sear in skillet on stove. Place meat in crock pot and add remaining ingredients. Cover and cook on low 8-10 hours or high 5-7 hours or until meat is tender.