Video: Beef Bourguignon - Allrecipes.com

Video: Beef Bourguignon

Learn how to make this delicious beef stew, slow-cooked in red wine.

 
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Remember that slow cooker you got for Christmas? Now’s the time to dust it off and put it to good use. This slow cooker recipe is easy to put together with everyday ingredients to make a delicious beef stew that’s marinated and cooked in burgundy wine. This video gives you a simple recipe that combines cubes of beef with bacon, onions, carrots, herbs, garlic, wine, tomato paste, and beef broth. Relax while the slow cooker does the work, then sit down to a satisfying meal.

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Comments

 
 
Deniseerica 
Mar. 21, 2014 3:34 pm
Cant add the recipe to my recipe box so I emailed I to myself!! Sounds good but I will brown that meat first and use frozen pearl onions.
 
ranyen 
Jan. 11, 2014 8:32 am
There is no text recipe and I can't get it into my Recipe Box. What am I doing wrong. Help!!!
 
ranyen 
Jan. 6, 2014 2:28 pm
i'm having trouble putting the recipe for Beef Bourguignon in my recipe box! Help!
 
tessesa 
Oct. 2, 2013 4:10 pm
This was so good! I used my oven instead of the slow cooker and it took about 2.5 hrs and I used burgundy wine. Otherwise I did everything exactly like the video.
 
Sep. 18, 2013 9:17 pm
Guys, what is the best cut of beef for the preparation of beef bourgignone? Please, respond to my e-mail borisvino@gmail.com Thank you
 
Bet 
Aug. 23, 2013 10:29 am
Wonder Why they didn't have the recipe you can print along with the video? Odd Look's good anyway.
 
Jan. 14, 2013 5:08 pm
@ Kevin, Charles Shaw "2 buck chuck" is great for cooking or drinking. I agree!! and is cheap..$2.00
 
cmyname 
Jan. 13, 2013 7:42 pm
So, I bought a Walmart Dutch oven just for this for $60. I used pearl onions instead of regular onions. One thing I have to say is dry the meat before browning it otherwise it steams and doesn't get the beautiful brown color. It took me 3 hours to make this. Honestly while cooking it I wasn't too happy about the taste and consistency of the stew. It tasted a little strange and was too watery BUT after cooking it uncovered for 40 min, the sauce thickened and the flavor really changed. The left overs were even more tasty. Thank you Chef John.
 
cmyname 
Jan. 13, 2013 7:34 pm
He never said it was beef bourguignon. It is a take on it.
 
fern 
Oct. 6, 2012 12:00 pm
This is a dish with history, it comes from Burgundy where they grow Charolais beef and raise Pinot noir grapes, so for the marinade use Pinot noir and keep in mind that the highest the quality of the wine the highest the quality of the dish, beef used to be tough so it had to be aged and then put in wine to let it softened up some more. I let the meat marinate for 48 hours no need to keep it in the refrigerator since wine contains alcohol. I do agree with the video the vegetables are the right ones and it is fine except that I would never cook it like this but one has to start somewhere and it is then that as a person you let your own good taste take the reins. I let it cook for three to four hours on very low heat and the party is for the next day after I let it cool off and reheat it again and my friend the dentist is banging at my door, (we're not gay) with this we have wines like Irancy, Pommard or Vosne Romanée, then a Brillat Savarin cheese which is like a Brie or Camembert but m
 
 
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