Comforting Crockpot Boeuf Bourgignon
By A Lady In France on November 17, 2012
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[Editor's Note: Though there's no way to make Boeuf Bourgignon without putting in a little bit of effort and time, I love this recipe because it allows you to do all that work on the front end, then just let your slow cooker do the rest of the work for you. The result? A hearty French dish that is a solid winter warmer just when the temperatures are dropping. It's a perfect weekend meal, especially if you have a house full of guests. --Genie]
Crockpot Boeuf Bourgignon
I’ve made my boeuf bourgignon in a crockpot, but it’s perfectly acceptable to cook it for 3 hours in a dutch oven (or Le Creuset) at 325°. If you don’t have a dutch oven or a crockpot, you can also cook it on the stove over very low heat for just as long. But there’s something about working hard in the morning (allow 2 hours including clean-up to give yourself a wide margin) and having your house smell heavenly the entire day without you doing a thing that makes me say crockpot is the way to go.
Image Credit: A Lady In France, used by permission