Pour the beef broth and the rest of the red wine over the vegetables and nestle the bay leaves among the ingredients.
Boeuf Bourguignon
Here, apple juice takes the place of dry wine, and chuck is added for even more robust beefy flavor.
Recipe Summary Boeuf Bourguignon
Can be served over rice or noodles.Ingredients | Crock Pot Beef Stew Recipes Red Wine
¼ cup vegetable oil
5 onions, sliced
2 pounds lean beef, cut into 1-inch cubes
1 ½ tablespoons all-purpose flour
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
freshly ground black pepper to taste
1 cup dry red wine
½ cup beef broth
1 (8 ounce) package sliced fresh mushrooms
Directions
Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.
Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours.
Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.
Substitute olive oil for the vegetable oil if desired.
Add beef broth and wine (1 part broth to 2 parts wine) as needed in step 2 to keep beef barely covered.
Info | Crock Pot Beef Stew Recipes Red Wine
prep:
20 mins
cook:
2 hrs 14 mins
total:
2 hrs 34 mins
Servings:
8
Yield:
8 servings
