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CyberCom™ :: Recipes :: Slow Cooker (Crock-Pot®) Bourgignon Stew

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Slow Cooker (Crock-Pot®) Bourgignon Stew

Slow Cooker (Crock-Pot®) Bourgignon Stew

COOKING: 15 minutes (beef and onions), 8 hours (slow cooker) and final 15 minutes (slow cooker)
TOTAL: 9 hours 30 minutes
PORTION(S): 10-12 servings



  1. In a large saucepan, bring the broth to a boil. Set aside.
  2. In a skillet, blanch the onions until translucent. Set aside.
  3. In a 10 in. (25 cm) deep skillet, preheat oil over medium-high heat. Put the beef cubes in it. Pepper and mix well. Gradually sprinkle half of the flour and stir constantly to fry the meat. Stop once the meat is browned. Set aside.
  4. Place the potatoes, carrots, onions and garlic in a 5 L slow cooker (5 pints). Add the beef cubes, broth, wine, Worcestershire sauce, thyme and bay leaves. Cover and cook at "LOW" for 8 hours (preferably) until the beef comes off the fork. Remove and discard the bay leaves.
  5. In a small bowl, mix the remaining flour with 60 ml (1/4 cup) broth until smooth. Stir in the flour mixture, then the peas in the slow cooker. Mix gently. Increase the fire to HIGH. Cover and cook for 15 minutes or until mixture seethes and thickens.
For faster cooking, cook at "HIGH" for 5 hours instead of 8 hours at LOW.

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