The Recipe Redux: Slow Cooker Birthday Beef Bourguignon

Tis’ the season for slow cooking! My slow cooker is one of my essential kitchen appliances that I use year round. It’s such a life saver for me because I am a busy mom of two. After two o’clock each day, I am shuttling kids, trying to get dinner on the table, and supervising homework. Soccer practice and dance lessons have detoured dinner more than once, so having a hot meal ready when I walk in the door is a blessing. I have recently moved across the pond for a short duration of time and the influence of German, French, and Italian cuisine is heavy in this area. I have been making Southern style pot roast for a long time, but it’s hard to ignore beef bourguignon in Europe. I chose to make it with a rub and twist all my own. It easily goes into the crock pot and makes a easy, healthy, and delicious meal. I made this one especially for my dad, who is visiting, and turns 71 today. I can’t think of a greater gift, can you?

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The USDA has issued recommendations for using a slow cooker. It’s important to know that you need to thaw your meat before placing in a slow cooker to prevent foodborne illness. Also, make sure your lid is on properly and don’t forget to turn on your slow cooker. I have done that twice. It’s not fun to come home to uncooked meat.

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What’s your favorite slow cooker recipe? If you need more ideas, check out my fellow reduxers below.

The Recipe Redux: Birthday Beef Bourguignon

Ingredients

  • 3.5-4 lb. round roast
  • 1 leek, sliced
  • 1 small spanish onion, diced
  • 5 garlic cloves
  • 2 - 8 ounce bag baby carrots
  • 1/2 cup basil, diced
  • 8 ounce container sliced mushrooms
  • 1 - 28 ounce can crushed tomatoes
  • 1 cup beef stock
  • 1 cup good red wine
  • 1 Tbsp. onion powder
  • 2 tsp. garlic salt
  • 1 Tbsp. dried oregano
  • 1 tsp. black pepper
  • 2 Tbsp. olive oil

Instructions

  1. Combine onion powder, garlic salt, oregano, and black pepper. Set aside.
  2. Place carrots, tomatoes, basil, wine, and stock to slow cooker.
  3. Heat a pan on high heat.
  4. Rub roast with herb rub.
  5. Place 2 Tbsp of olive oil in pan and sear roast on all sides.
  6. Once roast is seared, set aside.
  7. Place onions and leeks in pan and cook until translucent. Place in the slow cooker.
  8. Place roast in slow cooker.
  9. Cover and cook on high for 4 hours.
  10. Add mushrooms and replace lid and cook for another 2 hours.
  11. Remove roast and slice.
  12. Pour vegetables and juice over roast.
  13. Garnish with fresh basil.
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Comments

  1. Where are you living now? I live in France. Great to see this recipe that I want to try-cooking beef Bourguignon in the oven is a bit long-winded! Need to try something new. I didn’t know about USDA new recommendations on thawed meat in cooker, thanks for letting us know. I wouldn’t take the risk (I even like to brown my meat before it goes in cooker) but some others might. Happy birthday to your dad!

    • Hi Mary! Thanks! I am in Germany. I will shoot you an email. So nice to have someone on this side of the ocean with me!

  2. Betsy,
    Great blog post, I can’t wait to try your recipe to bring a little taste of Europe to Minnesota! Thanks for sharing the USDA recs too. So informational.

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