Bring Out the Slow Cooker and Make a delicious Beef Bourguignonne or Round Steak With Onions

One of the best ways to cook and keep the kitchen cool on hot days, have a hot meal ready when you get home on cold days, or just put in order a tasty meal on busy days is to use your crockpot or slow cooker. These appetizing recipes for Beef Bourguignonne and a Round Steak with Onions will become family favorites and real go-to recipes!

Beef Bourguignonne

Meat Casseroles

1 lb boneless beef roast, cut into 3/4-inch cubes
2 tbsp canola oil
1 large onion, chopped
1 garlic clove, minced
1 1/4 cups Burgandy wine
1/2 cup beef broth
1 tsp dried thyme
3/4 tsp dried marjoram
1/2 tsp salt
1/4 tsp black pepper
2 bay leaves
3 cups whole fresh mushrooms
4 medium carrots, cut into 3/4-inch pieces
2 cups freezing small whole onions
3 tbsp quick-cooking tapioca
1/4 cup cold water
2 tbsp all-purpose flour
2 slices bacon, crisp fried, crumbled
3 cups hot buttered noodles

In a large skillet heat the oil until hot. Add the beef cubes, onion, and garlic; cook until the beef is browned and onion is getting tender. Drain.

Round Steak With Onion

2 lb beef round steak about 3/4-inch thick
1/4 cup flour
1/2 tsp salt
couple dashes black pepper
2 tbsp canola oil
1 medium to large yellow onion, sliced
1 can (10 3/4-oz) condensed cream of celery soup, undiluted
1/2 tsp dried oregano
1/4 tsp dried thyme
1/3 cup cold water
3 tbsp flour

Trim any excess fat from the round steak and cut steak into 6 equal portions. Coat meat in the 1/4 cup of flour; pound gently with a meat mallet. Sprinkle the meat with the salt and pepper.

Heat canola oil in a large skillet over medium-high heat. Brown the meat, on both sides, in the skillet. Remove meat from the skillet and place in slow cooker or crockpot. Discard the drippings from skillet, reserving about a tablespoonful.

Cook the onion in the reserved drippings in the skillet; stir in the celery soup, oregano, and thyme to blend well. Pour the soup blend over the meat in the cooker. Place the cover on the cooker and cook on low setting for 8 to 10 hours.

Measure out 1 1/2 cups of the cooking liquid and place into a saucepan. Blend the cold water gently into the 3 tablespoons of flour; stir into liquid. Cook, stirring, until thickened and bubbly. Season, if needed. Serve over the steak pieces.

In a 4-quart or larger crockpot or slow cooker layer the mushrooms, carrots, and onions. Sprinkle the tapioca over all. Place the meat blend atop the vegetables and add the thyme, bay leaves, marjoram, salt, and pepper. Combine the Burgandy and the beef broth; pour over the meat.

Place cover on pot and cook on low for 10 to 12 hours or on high for 5 to 6 hours until meat and vegetables are tender. Discard the bay leaves then stir in the crumbled bacon. Serve over the hot buttered noodles.

Enjoy!

Bring Out the Slow Cooker and Make a delicious Beef Bourguignonne or Round Steak With Onions

Relate Link circulon elite hard anodized nonstick 10 piece simply calphalon nonstick 12 inch jumbo fryer anolon advanced bronze collection 10 piece set

Boeuf Bourguignonne

Serves 6

A recipe which has been in our family for years and was always one of my mother’s favourites.  It is a lovely comforting dish for cold winter evenings and can be left simmering slowly in the oven whilst you are out, ready for your return.
Ingredients:
1.25 kg round or chuck steak
Flour
Olive oil
Butter
Black pepper
4 tablespoons cognac
2 carrots
1 leek
4 shallots
Lemon juice
1 medium onion
1 clove garlic
1 bouquet garni
Half a bottle of Red Burgundy
Beef stock or water to cover
18 baby onions
Sugar
12 button mushrooms
Finely chopped parsley

Method:
Remove excess fat from the beef, cut into large cubes and roll in flour.  Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large frying pan.  Brown the meat, season and add the cognac.  Ignite the cognac, then when burned off, put the meat into a casserole.  Coarsely chop the carrots, leek, shallots, onion and garlic and cook in the oil remaining in the pan.  Transfer to the casserole with the meat.  Add the bouquet garni.  Pour over all but four tablespoons of the wine and enough water or stock to cover.  Put the lid on the casserole and cook in a moderate oven (370F) for 1.5 to 2 hours.  Remove from the oven, skim off any fat on the sauce, then gradually stir in 1 tablespoon of flour.  Put the lid back on and return to the oven for a further 2 to 3 hours.  When the meat is nearly ready brown the baby onions in butter in a saucepan with a little sugar.  Add the remaining 4 tablespoons of red wine, cover and cook over a low heat until the baby onions are almost tender.  Meanwhile sauté the mushrooms in the remaining oil and butter and a little lemon juice.
When the meat is tender, remove the bouquet garni, correct the seasoning, add the onions and mushrooms and sprinkle with finely chopped parsley.

Related : farberware cookware set 10 piece circulon classic 14 piece cookware set anolon advanced 12 inch 5 quart covered saute pan

Boeuf Bourguignonne

A recipe which has been in our family for years and was always one of my mother's favourites. It is a lovely comforting dish for cold winter evenings and can be left simmering slowly in the oven whilst you are out, ready for your return.

Serves 6

Meat Casseroles

Ingredients:

1.25 kg round or chuck steak
Flour
Olive oil
Butter
Black pepper
4 tablespoons cognac
2 carrots
1 leek
4 shallots
Lemon juice
1 medium onion
1 clove garlic
1 bouquet garni
Half a bottle of Red Burgundy
Beef stock or water to cover
18 baby onions
Sugar
12 button mushrooms
Finely chopped parsley

Method:

Remove excess fat from the beef, cut into large cubes and roll in flour. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large frying pan. Brown the meat, season and add the cognac. Ignite the cognac, then when burned off, put the meat into a casserole. Coarsely chop the carrots, leek, shallots, onion and garlic and cook in the oil remaining in the pan. Transfer to the casserole with the meat.

Add the bouquet garni. Pour over all but four tablespoons of the wine and enough water or stock to cover. Put the lid on the casserole and cook in a moderate oven (370F) for 1.5 to 2 hours. Remove from the oven, skim off any fat on the sauce, then gradually stir in 1 tablespoon of flour. Put the lid back on and return to the oven for a further 2 to 3 hours. When the meat is nearly ready brown the baby onions in butter in a saucepan with a little sugar. Add the remaining 4 tablespoons of red wine, cover and cook over a low heat until the baby onions are almost tender. Meanwhile saute the mushrooms in the remaining oil and butter and a little lemon juice.

When the meat is tender, remove the bouquet garni, correct the seasoning, add the onions and mushrooms and sprinkle with finely chopped parsley.

Boeuf Bourguignonne

Visit the Salamander Cookshop cookware blog.

See Also : all clad copper core 10 fry pan anolon advanced 10 quart stockpot kitchenaid 10 piece cookware set