Email to Cat      

Slow-Cooking Boeuf Bourguignon

Source of Recipe


Desperation Dinners






List of Ingredients



• 1 can (14 ounces) reduced-sodium, fat-free beef stock
  
• 1 cup Burgundy wine or other full-bodied red wine
  
• 1/4 cup water
  
• 1 envelope plain brown gravy mix (such as Knorr)
  
• 2 tsp bottled minced garlic
  
• 2 bay leaves
  
• 3/4 tsp dried thyme
  
• 5 slices already-cooked bacon
  
• 1 large onion (about 1 cup chopped)
  
• 20 baby carrots
  
• 8 ounces already-sliced fresh mushrooms
  
• 2 lbs. beef cubes for stew, well marbled
  
• 1 bag (16 ounces) frozen small whole onions
  
• Salt to taste, if desired
  
• 3 Tbsp cornstarch
  






Instructions



1. Pour the beef broth, wine and water into the crock of a 4-1/2-quart or larger slow cooker. Pour the powdered gravy from the envelope into the broth mixture and whisk until any lumps disappear. Sprinkle the garlic, bay leaves and thyme over the broth. Use a chef's knife to cut the bacon into roughly 1/4-inch pieces. (Do not crisp the bacon first.) Scatter the bacon in the crock.
   
   
2. Peel and coarsely chop the onion. Scatter the onion pieces, whole baby carrots and sliced mushrooms evenly in the crock. Place the beef cubes evenly over the vegetables, and press down and stir as necessary to make sure most of the beef is submerged in the broth mixture. Add the whole onions to the crock. Cover the crock, and cook on the LOW setting for 8 hours. (The stew can cook on low as long as 9 hours.)
   
   
3. Before serving the stew, remove the lid and stir it well. Remove the bay leaves, taste the broth and season with salt, if desired. Mix the cornstarch and 3 tablespoons of water in a jar that has a lid. Shake well until the mixture is smooth and no lumps remain. Pour the mixture evenly over the stew. (The stew needs to be hot when you do this step.) Stir well. Continue stirring from time to time until the stew reaches the desired thickness, about 5 minutes. Serve the stew in bowls.
   
   Serves 6
   
   ----------------------------
   
   ALTERNATIVE COOKING METHOD: If you don't have a slow cooker, preheat the oven to 275º F. Place the ingredients in a 4-1/2-quart Dutch oven or covered casserole dish. Cover the stew, and place it in the middle of the oven. Bake 4-1/2 to 5 hours or until the beef is tender and cooked throughout. To thicken the stew, place the pot on top of the stove over medium-high heat. Bring it to a slow boil and proceed with the directions in Step 3. Stir gently from time to time until the stew is thick, about 2 to 3 minutes.