Slow Cooker Beef Bourguignon Recipes

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SLOW-COOKER BEEF BOURGUIGNON



Slow-Cooker Beef Bourguignon image

Cooking the beef in the slow cooker yields tender meat that is packed with flavor! Make it a meal by serving this stew with Betty Crocker™ mashed potatoes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 6

Number Of Ingredients 12

1 tablespoon vegetable or canola oil
2 1/2 lb beef chuck roast, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb large carrots, peeled and cut into 1-inch pieces
1 medium yellow onion, cut into large pieces
2 cloves garlic, finely chopped
1 bottle (750 ml) good-quality dry red wine (such as Pinot Noir)
2 cups Progresso™ beef flavored broth (from 32-oz carton)
1 teaspooon chopped fresh thyme
6 slices bacon, crisply cooked and crumbled
Fresh thyme leaves, if desired

Steps:

  • In 7-quart Dutch oven or stockpot, heat oil over high heat. Pat beef dry with paper towels, and season with salt and pepper. Place beef in Dutch oven, working in batches if necessary as to not overcrowd Dutch oven, and cook 4 to 6 minutes, searing all sides of beef. Transfer to plate.
  • Add carrots and onion to Dutch oven, and cook 3 to 5 minutes or until onions and carrots are lightly browned and slightly tender, scraping brown bits up from bottom as they cook. Add garlic, and cook 1 minute longer, stirring frequently. Add wine, beef broth and thyme to Dutch oven, and stir until well combined.
  • Place broth mixture in 5- to 6-quart slow cooker; add beef and bacon to slow cooker. Cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Spoon into bowls to serve. Garnish with fresh thyme sprigs, if desired.
  • Freezer Directions: Make as directed through step 2. Place beef in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place broth mixture and bacon in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place bags flat to freeze. When ready to cook, thaw bags overnight in refrigerator. Place in 5- to 6-quart slow cooker; cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Garnish with fresh thyme.

Nutrition Facts : Calories 450, Carbohydrate 10 g, Cholesterol 130 mg, Fat 2, Fiber 2 g, Protein 39 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 4 g, TransFat 1 g

SLOW-COOKER BEEF TENDERLOIN



Slow-Cooker Beef Tenderloin image

I created this slow-cooker beef tenderloin recipe when I was having guests over. It tastes incredible with little effort. -Amanda Wentz, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 16 servings.

Number Of Ingredients 11

2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles
1-1/2 cups dry red wine
1 can (10-1/2 ounces) condensed tomato soup, undiluted
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (15 ounces) tomato sauce
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
1/2 teaspoon pepper
1 beef tenderloin (6 pounds)
Chopped fresh parsley, optional

Steps:

  • Stir together tomatoes, wine, soups, tomato sauce, garlic, Worcestershire sauce, mustard and pepper in bottom of 6- or 7-qt. slow cooker. Cut beef tenderloin in half; add to slow cooker, making sure to cover with sauce mixture. Cover and cook on low until meat is tender, 6-8 hours. If desired, top with chopped fresh parsley.

Nutrition Facts : Calories 319 calories, Fat 11g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 470mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 38g protein.

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