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Beef Bourguignon


  • 1 1/2 cups dry red wine
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons dry minced onion
  • 1 teaspoon thyme
  • 1 tablespoon parsley flakes
  • 1 bay leaf
  • 1/2 teaspoon pepper
  • 4 pounds stew beef, 1-inch cubes
  • 1/3 cup flour
  • 1 teaspoon salt
  • 8 slices bacon, diced
  • 24 small white onions
  • 2 garlic cloves, minced
  • 1 pound mushrooms, quartered


  1. Thoroughly combine first 7 ingredients; add beef and marinate at least 3 hours at room temperature, or overnight in refrigerator.
  2. Drain meat reserving 1 cup of marinade. Place meat in removable liner of slow cooker sprinkle with flour and salt and toss to coat meat.
  3. Fry bacon; fry onions in bacon fat until slightly brown, add garlic and fry for 30 seconds; remove onions, garlic and bacon with slotted spoon and add to meat in liner.
  4. Sauté mushrooms in remaining bacon fat (add butter if needed). Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over all. Place liner in base.
  5. Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.

Yield: 8 servings

Per Serving: 894 Cal (63% from Fat, 32% from Protein, 5% from Carb); 69 g Protein; 60 g Tot Fat; 11 g Carb; 2 g Fiber; 65 mg Calcium; 9 mg Iron; 546 mg Sodium; 232 mg Cholesterol

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