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Slow Cooked Beef Bourguignon

Beef bourguignon is one of the staples of French cuisine, and we must say we're big fans of it. It's not the easiest of recipes, but of those of you who are still beginners, we give you this simple path - cook it in a slow cooker. Buy a nice cut of flank steak, pair it with the rest of the ingredients and put that slow cooker to good use.
Beef bourguignon is one of the staples of French cuisine, and we must say we're big fans of it. It's not the easiest of recipes, but of those of you who are still beginners, we give you this simple path - cook it in a slow cooker. Buy a nice cut of flank steak, pair it with the rest of the ingredients and put that slow cooker to good use.

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Ingredients

2 tablespoons of vegetable oil
3 slices of bacon, chopped
14 ounces of flank steak, thick chunks
s salt
pepper
1 onion, thinly sliced
1 carrot, thinly sliced
1 celery stick, thinly sliced
3 mushrooms, thinly sliced
1 teaspoon dried thyme
1 cup red wine
½ cup tomato sauce
2 cups of beef stock
3 bay leaves
spaghetti (optional)

Ingredients

Steps

1
Done

Heat 1 tablespoon of vegetable oil in a skillet over medium heat.

2
Done

Add the chopped bacon and cook it until golden. Add the flank steak and season with salt and pepper.

3
Done

Cook until the beef is evenly browned.

4
Done

Next, heat the remaining oil in a skillet over medium heat.

5
Done

Add the thinly sliced veggies (carrot, celery, onion, and mushrooms).

6
Done

Season with thyme, stir and cook the veggies for 1-2 minutes.

7
Done

Set up your slow cooker and add the veggies in it. Season with thyme and give it a good stir.

8
Done

Add the beef, bacon, and pour the red wine and tomato sauce.

9
Done

Pour the beef stock, add the bay leaves and cover it with a lid.

10
Done

Set the slow cooker at "low" and cook it for the next 6-8 hours.

11
Done

You can serve the dish with a bowl of pasta!

Did you like this recipe? You can leave your comment here!


Nutritional Chart

337 kcal
Calories
28 g
Protein
21 g
Fat
9 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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