Beef Bourguignon Campbell's Recipe at Jimmy Burt blog

Beef Bourguignon Campbell's Recipe. Add the bacon and brisket back to the pot, along with the salt, pepper, and flour. Pat dry the beef cubes with paper towels and season with 2 teaspoons of salt and 1/2 teaspoon of pepper. Prep the mushrooms and onions. In a large dutch oven, cook the bacon until crispy. Remove bay leaves, parsley, and thyme sprigs. Season the beef generously with salt and let it come up to room temperature. Add all the remaining ingredients, with the exception of the cornflour, along with one teaspoon of salt and lots of black pepper. Stir in the worcestershire sauce and honey mustard, and set aside. Drain and submerge in a bowl of ice water. Add salt and adjust the seasoning. Add the fried onions and mushrooms to the beef. Then, tip it into the bowl of your slow cooker. Brown the beef in batches in the bacon. Mix the beef stock, red wine, tomato paste, bay leaves, thyme, and parsley into the pot. Preheat the oven to 350°f (175°c).

Easy Slow Cooker Beef Bourguignon Joyful Healthy Eats
from www.joyfulhealthyeats.com

Pat dry the beef cubes with paper towels and season with 2 teaspoons of salt and 1/2 teaspoon of pepper. Season the beef generously with salt and let it come up to room temperature. Brown the beef in batches in the bacon. Stir in the worcestershire sauce and honey mustard, and set aside. In a large dutch oven, cook the bacon until crispy. Preheat the oven to 350°f (175°c). Remove bay leaves, parsley, and thyme sprigs. Add the fried onions and mushrooms to the beef. Drain and submerge in a bowl of ice water. Add salt and adjust the seasoning.

Easy Slow Cooker Beef Bourguignon Joyful Healthy Eats

Beef Bourguignon Campbell's Recipe Remove bay leaves, parsley, and thyme sprigs. Then, tip it into the bowl of your slow cooker. Prep the mushrooms and onions. Drain and submerge in a bowl of ice water. Add the bacon and brisket back to the pot, along with the salt, pepper, and flour. Preheat the oven to 350°f (175°c). Stir in the worcestershire sauce and honey mustard, and set aside. Pat dry the beef cubes with paper towels and season with 2 teaspoons of salt and 1/2 teaspoon of pepper. Brown the beef in batches in the bacon. Add the fried onions and mushrooms to the beef. Season the beef generously with salt and let it come up to room temperature. In a large dutch oven, cook the bacon until crispy. Remove bay leaves, parsley, and thyme sprigs. Mix the beef stock, red wine, tomato paste, bay leaves, thyme, and parsley into the pot. Add all the remaining ingredients, with the exception of the cornflour, along with one teaspoon of salt and lots of black pepper. Add salt and adjust the seasoning.

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