Boeuf En Daube French Beef Burgundy In The Crock Pot Recipes

FRENCH BEEF BURGUNDY FOR THE CROCK POT

Steps:

• Combine the flour, salt and black pepper.
• Dredge the beef cubes in the flour mixture and brown in the olive oil in a medium skillet.
• Place the beef and remaining ingredients into the Crock Pot Slow Cooker and mix thoroughly and combine.
• Cover; cook on Low for 4 to 6 hours or on High for 2 to 3 hours.

BOEUF EN DAUBE - CLASSIC FRENCH BEEF BURGUNDY STEW (BOURGUIGNON)

Steps:

• In a large non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, 1/4 teaspoon coarsely ground black pepper, orange peel, wine, and mushrooms. Cover and refrigerate overnight or for up to 2 days, stirring from time to time.
• Bring the meat and vegetables to room temperature. Drain, reserving the marinade.
• Blot the beef and veggies dry with paper towels.
• Preheat oven to 325F/175°C.
• In a large heavy oven proof dish (such as a cast iron dutch oven or Le Creuset), fry the bacon over medium heat until it renders its fat, about 3-5 minutes. Using a slotted spoon, remove the bacon to paper towels and reserve.
• Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan, and brown them on all sides over medium heat, seasoning with salt and pepper as they brown, about 7 minutes per batch.
• Transfer to a platter. Add the marinade to the pot, and bring to a boil over high heat. Reduce to medium heat and simmer until the liquid is reduced by one-third, about 8 minutes. Skim off the foam from the surface. Add the stock or consomme, and simmer another 8 minutes, until reduced again by one-third. Stir in the pinch of sugar and the tomato paste, (and add the diced tomatoes and green olives now, if using).
• Return the meat, vegetables and reserved bacon to the pot. Cover and bake in the oven until the meat is tender, 2 1/2-3 hours. -OR- alternately, at this stage you can cook in the crock-pot on LOW heat 8 to 10 hours, or on HIGH heat 4 to 6 hours.
• Serve with a rustic bread for mopping the juices, along with a green salad and a platter of cheeses.
• Freezes and reheats beautifully. Leftovers will make a lovely Cottage-Shepherd's Pie a la Provencale, see my recipe #355446.

SLOW COOKER BOEUF BOURGUIGNON

Steps:

• Place beef in a large resealable bowl; add wine, oil and seasonings. Turn to coat. Cover; refrigerate overnight., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add mushrooms and onions to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Drain beef, reserving marinade; transfer beef to a 4- or 5-qt. slow cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaf. If desired, serve stew with noodles.

SLOW COOKER BEEF BURGUNDY

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. , Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours., Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.

CROCK POT BEEF BURGUNDY STEW

Steps:

• In a skillet, brown the stew meat in the oil;drain.
• Place meat into crock pot.
• Stir in soup, onion, carrot, wine, mushrooms, thyme, and Worcestershire sauce.
• Cover crock pot.
• Cook on low setting 10-12 hours.
• After cooking time turn crock pot to high.
• Blend the cold water and flour into a smooth paste.
• Stir into beef mixture.
• Cook and stir until thickened and bubbly.
• Serve over buttered noodles, rice, or on mashed potatoes.

DAUBE DE BOEUF A LA PROVENCALE

Steps:

• Mix olive oil through onions and marinate steak in refrigerator at least 6 hours, basting and turning meat several times.
• Scrape marinade off meat and reserve.
• Season meat lightly with salt and pepper; roll in flour and set aside on waxed paper.
• In a bowl toss marinade with tomatoes and mushrooms.
• Place 1/3 of mixed vegetables in bottom of 6 quart flame-proof casserole.
• Alternate layers of meat and vegetables, ending with vegetables.
• Pour in any left-over marinade.
• Cover, set over moderate heat and simmer 15 minutes.
• If vegetables have not rendered enough liquid to almost cover meat, add a little bouillon.
• Cover and simmer 1½-2 hours until meat is tender when pierced.
• Tip casserole, trim out fat and taste for seasoning.
• If liquid has not reduced and thickened, drain out into a saucepan and thicken with 1 Tbs cornstarch mixed with bouillon, boil 2 minutes, then pour into casserole.
• Chop or purée garlic and mash with capers.
• Beat in mustard.
• Gradually beat in olive oil to make a thick sauce.
• Stir in basil or parsley just before serving.

SLOW-COOKER BEEF DAUBE

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In large resealable food-storage plastic bag, mix flour, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add beef; seal bag and shake to coat.
• In 12-inch skillet, heat 1 tablespoon of the oil over medium high heat. Add half of the beef; cook 6 minutes, stirring occasionally, until browned on all sides. Place in slow cooker. Repeat with remaining 1 tablespoon oil and beef. Add wine to skillet; cook 1 minute, stirring to loosen brown particles. Pour over beef in slow cooker. Stir in remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper and remaining ingredients except noodles.
• Cover; cook on Low heat setting 8 hours or until beef is tender. Serve over noodles. Sprinkle with additional rosemary, if desired.

CLASSIC BEEF BURGUNDY STEW

Steps:

• Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
• Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
• Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
• To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.