Boeuf Bourguignonne
Yield: 6-8 servings
Cook Time: 4-6 hours
Tips: Peeling skins off small onions the day before and storing in the refrigerator will save you time when preparing this dish the next day.
Suggestion: Delicious served with a side of bread and a salad.
  • 6 slices bacon, cut into 1 1/2-inch-long pieces
  • 3 lbs. lean beef chuck or rump, cubed into large bite-size pieces
  • 1 large carrot, sliced into 1/4-inch-thick pieces
  • 1 medium onion, chopped
  • 1/2 cup flour, divided
  • 1 lb. small whole pearl onions (white or yellow)
  • 1 bay leaf
  • 2 14.5 oz. cans beef broth
  • 1 1/2 cups dry red wine
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon dried crumbled thyme
  • 1/4 teaspoons pepper
  • 1 lb. mushrooms, cleaned and sliced
  • 2 tablespoons butter
  • 1/2 cup water
Cook bacon pieces in skillet until crisp. Remove bacon pieces from pan and place on paper towels to drain, reserving bacon grease in skillet. Brown beef on medium-high heat in bacon drippings (about 10 minutes). Remove beef cubes, again reserving juices in skillet. Place carrot and onion in skillet and lightly brown over medium heat (5-10 minutes). Place browned carrot and onion in slow cooker and stir in 1/4 cup of the flour. Add beef cubes, bacon pieces, small onions and bay leaf. (Mushrooms will be added later.)

In a small mixing bowl, whisk together broth, wine, tomato paste, garlic, salt, thyme and pepper. Pour over beef, onions and carrot in slow cooker. Cover and cook on low for 4-6 hours. When nearly ready to serve, heat butter in a large skillet and add mushroom slices. Sauté until tender, then add to slow cooker and briefly stir to blend. Blend 1/4 cup of remaining flour with the 1/2 cup of water and stir into slow cooker ingredients. Simmer until thickened then serve.