Beef Bourguignon


2 lbs. lean boneless round steak cut into cubes

1/2 tsp. salt

1/2 tsp. pepper

1/4 cup flour

olive oil or vegetable oil

1 cup red wine

1/2 cup beef broth

1 tbs. tomato paste

1 tbs. fresh thyme

1 bay leaf

1 small package round small mushrooms

5 shallots, chopped

2 sprigs fresh rosemary

9 carrots, peeled and chopped

1 cup frozen peas



  • Combine beef, flour, salt and pepper in a bowl and toss until coated
  • Add oil to a large pan and brown beef on all sides
  • Add beef to a slow cooker
  • Add carrots, wine, broth, tomato paste, shallots, thyme, bay leaf and rosemary
  • Cook a total of 6 hours on high or 8-10 hours on low setting
  • Remove rosemary sprigs 2 hours after cooking
  • Add peas and mushrooms one hour before stew is done (so after 5 hours cooking on high)
  • Discard bay leaf
  • Add chopped parsley when serving

A Jackie O’ Recipe

Serve over mashed potatoes or homemade spaetzle.

Quick, great homemade spaetzle recipe link below.