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Slow Cooker Beef Bourguignon by Doug serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

This is an easy copy-cat (or sort of copy-cat) of Julia Child's famous Beef Bourguignon. I cut the butter completely, and simplified the spices, but the flavor is all there.

Ingredients:

3 lbs

Roast Beef

6 slices

Bacon

2 tbls

Olive Oil

1 whole

Onion, sliced in rings

1 cup

Carrots

4 cloves

Garlic

1 tbls

Herbs de provence

1 tsp

Salt

1/2 tsp

Black Pepper

1 tbls

Tomato Paste

2 cups

Red Wine

Directions:

Use a 6 quart slow cooker. In the bottom of your stoneware, smear around the olive oil. Then lay down 3 slices of bacon. Add sliced onion and garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.

Cover and let cook on low for 8-9 hours, high for 4-5, or until meat has reached desired tenderness. If you are using a roast, you may want to flip the meat about an hour before serving so more liquid is absorbed into the meat. You can also cut the meat into chunks and return to the pot, if you would like more moisture to absorb.

Serve with whipped mashed potatoes, and a ladle full of crock juices.

Categories:

Crock Pot Cooking
Fall/Winter
Main Dishes
Meats