Video: Beef Bourguignon -

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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Colleen Paradise 
Dec. 14, 2014 12:49 pm
Why is there not a text. It sounds really good, but I have listened to the video many time to get it all. Come on guys!!! I am going to marinade to for about 48 hrs.
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.
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!!!
Jan. 6, 2014 2:28 pm
i'm having trouble putting the recipe for Beef Bourguignon in my recipe box! Help!
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 Thank you
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
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.
Jan. 13, 2013 7:34 pm
He never said it was beef bourguignon. It is a take on it.
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