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!
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