Crockpot Boeuf Bourguigon Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 Lbs: beef chuck*,
1/4 cup: Butter or margarine,
6: Carrots, cut in 1/2-in slices
2: Onions, chopped
2 can: Beef broth, 13 1/2 oz each
2 cup: Dry red wine,
1 can: , (6-ounces) tomato paste
1 Teaspoons: fines herbes,
Salt & pepper to taste,
1/2 lbs: Fresh mushrooms, quarterd
18 small: White onions, peeled
1/4 cup: Flour,
1/4 cup: Butter or margarine,
ROBBIE S
Directions:
*Cut into 1-1/2 inch cubes Brown beef cubes on all sides in 1/4 cup hot
butter or margarine in large skillet, or slow-cooker if it has a browning
unit. Pour beef and drippings into slow-cooker. Add carrots, chopped
onions, chopped garlic, beef broth, wine, tomato paste, fines herbes, salt
and pepper, mushrooms, and white onions. Cover pot and set at Low. Cook for
10 hours. Remove lid and skim excess fat from surface. Turn heat setting to
High. Cover and let bubble. In a bowl, mix flour and 1/4 cup butter until
creamy. Add to stew and sir until it is well blended and the stew
thickens.
Season to taste with salt and pepper. Serve hot with boiled potatoes.
YIELD: Serves 8 Source: The Crockery Pot Cookbook POSTED BY: DEE PENROD
08/20/92 2:09 AM
Posted to MM-Recipes Digest by "Rfm" on Aug 09, 98
Source from luhu.jp
butter or margarine in large skillet, or slow-cooker if it has a browning
unit. Pour beef and drippings into slow-cooker. Add carrots, chopped
onions, chopped garlic, beef broth, wine, tomato paste, fines herbes, salt
and pepper, mushrooms, and white onions. Cover pot and set at Low. Cook for
10 hours. Remove lid and skim excess fat from surface. Turn heat setting to
High. Cover and let bubble. In a bowl, mix flour and 1/4 cup butter until
creamy. Add to stew and sir until it is well blended and the stew
thickens.
Season to taste with salt and pepper. Serve hot with boiled potatoes.
YIELD: Serves 8 Source: The Crockery Pot Cookbook POSTED BY: DEE PENROD
08/20/92 2:09 AM
Posted to MM-Recipes Digest by "Rfm"
Source from luhu.jp