Crockpot Boeuf Bourguigon
- 4 pounds beef chuck cut into 1-1/2 inch cubes
- 1/4 cup butter or margarine
- 6 each carrots cut in 1/2 inch slices
- 2 each onions chopped
- 2 cans beef stock 13 1/2 oz each
- 2 cups red wine dry
- 6 ounces tomato paste
- 1 teaspoon fine herbs
- 1 x salt to taste
- 1 x black pepper to taste
- 1/2 pound mushrooms fresh, quarterd
- 18 each white onion small, peeled
- 1/4 cup flour, all-purpose
- 1/4 cup butter
- Brown beef cubes on all sides in 1/4 cup hot butter or margarine in large skillet, or slow-cooker if it has a browning unit.
- Pour beef and drippings into slow-cooker.
- Add carrots, chopped onions, chopped garlic, beef broth, wine, tomato paste, fines herbes, salt and pepper, mushrooms, and white onions.
- Cover pot and set at Low.
- Cook for 10 hours.
- Remove lid and skim excess fat from surface.
- Turn heat setting to High.
- Cover and let bubble.
- In a bowl, mix flour and 1/4 cup butter until creamy.
- Add to stew and sir until it is well blended and the stew thickens.
- Season to taste with salt and pepper.
- Serve hot with boiled potatoes.
- YIELD: Serves 8.
beef chuck, butter, carrots, onions, beef stock, red wine, tomato paste, herbs, salt, black pepper, mushrooms, white onion, flour, butter
Taken from recipeland.com/recipe/v/crockpot-boeuf-bourguigon-1382 (may not work)