Name: Boeuf Bourguignonne
Ingredients: 6 pound beef rump or chuck, cut in 1 1/2-inch cubes; 2 medium onions, sliced; Salt and pepper, to taste; 1/3 c flour; 2 can condensed beef broth; 3 cup red or Burgundy wine; 2 tbls tomato paste; 4 cloves garlic, minced; 1 1/2 tsp whole thyme; 2 whole bay leaves; 10-12 small white onions (optional); mushrooms

Boeuf Bourguignonne

Cooking MethodSlow Cooker

Ingredients

6 pounds beef rump or chuck, cut in 1 1/2-inch cubes
2 medium onions, sliced
Salt and pepper, to taste
1/3 c flour
2 cans condensed beef broth
3 cups red or Burgundy wine
2 tbls tomato paste
4 cloves garlic, minced
1 1/2 tsp whole thyme
2 whole bay leaves
10-12 small white onions (optional)
mushrooms

Instructions

Put beef cubes and onions in cooker. It is not necessary to brown meat first. Blend remaining ingredients together, stir into meat in cooker. Set cooker on low. Cover and slow cook for 8-10 hours. Serve over cooked rice or noodles. If it needs thickening, turn up heat and blend flour with water into mixture. Serves 6-8.