Saturday, September 3, 2011

Beef Bourguignonne

6 strips bacon, cut into 1- to 2-inch pieces
3 lbs beef rump, cut into 1-inch cubes
1/2 lb baby carrots, peeled and sliced
1 lb fresh mushrooms, sliced
1 med onion, sliced
1 tsp salt
1/2 tsp pepper
3 Tblsp flour
10 oz can beef broth
2 c red or Burgundy wine
1 Tblsp tomato paste
2 cloves garlic, minced
1/2 tsp dried thyme
1 whole bay leaf

Sauté bacon in a skillet on stovetop set to medium heat until crisp. 
Remove bacon and set aside.
Add beef cubes to skillet and brown.
Remove meat and set aside.
Brown carrot and onion in skillet and transfer to slow cooker. 
Season with salt and pepper. 
Stir in flour, add broth, and mix well.
Add beef and bacon to slow cooker and mix well.
Add wine, tomato paste, garlic, bay leaf, onions, and mushrooms. 
Cover; cook on Low for 10-12 hours or on High for 5-6 hours.

Until Next Time.....


  1. This was fantastic!! My family (all 3 of us) enjoyed it so much! It was a little involved, but nothing like the original recipe from Julia Child - another blogger I read actually made it according to Julia's recipe. :)

    Thank you!

  2. I'm sorry! I forgot to say that I didn't brown the carrots and onions, that would have saved you a little time. Another thing I like to do, if I'm making bacon for breakfast one day, I'll dice some and cook extra and keep it in the frig if I plan on making something like this sometime within a week.

  3. I have to amend that there are *5* of is in our family, not three! lol *3 kids and all of them even liked it!

    I'll have to try those tips next time I make it, too! Thanks again!