Cook a tasty Slow-Cooker Beef Bourguignonne while at work! It takes just 15 minutes of prep in the morning to yield a tender beef bourguignonne later.
What You Need
Original recipe yields 8 servings
1 Tbsp. KRAFT Balsamic Vinaigrette Dressing
2 lb. beef stew meat
1/2 cup BULL'S-EYE Original Barbecue Sauce
1 Tbsp. GREY POUPON Dijon Mustard
1/2 cup dry red wine
1 Tbsp. flour
1 cup frozen pearl onion s, thawed
1 lb. whole button mushroom s, cleaned
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Please use alcohol responsibly.
Let's Make It
Heat dressing in large nonstick skillet on medium heat. Add meat; cook and stir until evenly browned. Place in 5-qt. slow cooker. Combine barbecue sauce and mustard; pour over meat.
Stir wine into flour until well blended; pour over meat mixture. Add onions and mushrooms; cover with lid.
Turn slow cooker to High setting and cook 5 hours or until internal temperature of meat reaches 165°F.
BULL'S EYE BBQ Sauce and GREY POUPON Dijon Mustard add a deep rich color and subtle flavor to this beef dish.
Browning the meat seals in the juices, enhancing the flavor of the finished dish.
For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.
Serve over hot cooked rice or buttered noodles.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.