The Pioneer Woman Tasty Kitchen
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Crock Pot Beef Bourguinon

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This recipe is perfect for those cold days when you need something hearty, hot, and filling. And, because it’s made in the slow cooker, you don’t have to fuss to get it ready.

Ingredients

  • 4 strips Bacon, Chopped
  • ⅓ cups Flour (gluten-free Works Fine!)
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 2-½ pounds Beef Stew Meat
  • 1 Tablespoon Vegetable Oil (if Needed)
  • 2 whole To 3 Potatoes, Peeled And Chopped
  • 1 cup Onion, Peeled And Chopped
  • 2 cups Baby Carrots
  • 8 ounces, weight Sliced Fresh Mushrooms
  • 1 whole Green Bell Pepper, Cut Into Chunks
  • 14 ounces, fluid Can Diced Tomatoes, Undrained
  • 2 cups Beef Broth
  • ½ cups Dry Red Wine
  • 1 Tablespoon Minced Garlic (optional)
  • 2 teaspoons Dried Marjoram
  • 2 teaspoons Basil
  • 3 whole Bay Leaves

Preparation

Brown bacon in a large skillet until crispy, about 10 minutes. Remove with a slotted spoon and set aside. Combine flour, salt, pepper, and stew meat in a gallon-size plastic bag and shake until coated. Brown meat in the bacon grease, adding more oil if necessary (you may have to do this in 2 batches).

Place vegetables, stew meat, and bacon into a 6-quart slow cooker. Over the top, pour diced tomatoes, beef broth, and wine. Sprinkle with remaining ingredients.

Cook on low for 8 hours. Take bay leaves out before serving. Serves 10.

Nutrition: 427 cal, 23g fat, 9g saturated fat, 0g trans fat, 81mg cholesterol, 611mg sodium, 25g carbs, 4g fiber, 3g sugar, 27g protein, 89% vit. A, 56% vit. C, 6% calcium, 21% iron.

One Comment

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curieuse on 1.18.2011

Oooh, this sounds wonderful!

One Review

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kateleslie on 4.22.2011

Really good recipe! Love slow cooked meals. :)

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