Beef Bourgiunon
Yield
14 servingsPrep
10 minCook
8 hrsReady
12 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef
cubed |
|
| 1 | cup |
red wine
|
*
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | teaspoon |
black pepper
|
|
| 8 | slices |
bacon
diced |
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | each |
onions
diced |
|
| 1 | pound |
mushrooms
sliced |
|
| ⅓ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef
cubed |
|
| 237 | ml |
red wine
|
*
|
| 79 | ml |
vegetable oil
|
|
| 5 | ml |
thyme
|
*
|
| 5 | ml |
black pepper
|
|
| 8 | slices |
bacon
diced |
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | each |
onions
diced |
|
| 453.6 | g |
mushrooms
sliced |
|
| 79 | ml |
all-purpose flour
|
|
Directions
Marinate beef in wine, oil, thyme and pepper 4 hours at room temperature or overnight in refrigerator.
In large pan, cook bacon until soft.
Add garlic and onion; sauté until soft.
Add mushrooms and cook until slightly wilted.
Drain beef, reserving liquid. Place beef in slow cooker.
Sprinkle flour over the beef, stirring until well coated.
Add mushroom mixture.
Pour reserved marinade over all.
Cook on LOW 8 to 9 hrs.
