These two slow cooked versions of well known, traditional French fare are simple to make for a crowd. The slow simmering of meat in wine tenderizes the chicken and the beef while allowing the flavors to intensify.
Beef Bourguignon is known for its reduced red wine sauce (Bourguignon in French is Burgundy; as in Burgundy wine), and Coq Au Vin (in French; 'rooster in wine') is also simmered in red wine for that distinctive rich flavor.
Easy Coq Au Vin
Ingredients:
- 6 chicken legs
- 3 Tblsp olive oil
- salt & pepper
- 3/4 lb of mushrooms (gourmet mix)
- 1 Vidalia onion, sliced in rings
- 3/4 cup red wine
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp thyme
- cooked pasta or rice
Directions:
- Salt and pepper the chicken. Heat oil in large pan; brown chicken on both sides. Remove and place in slow cooker.
- In remaining oil, saute mushrooms and onion. Add wine; stir and scrape brown bits from bottom of pan. Add mixture to slow cooker. Sprinkle with basil, oregano and thyme. Cover and cook on low for 8-10 hours or on high for 3-4 hours.
- Serve over pasta or rice. Makes 6 servings.
Crock Pot Beef Bourguignon
Ingredients:
- 1 boneless beef sirloin steak, at least 1/2 inch thick, cut into 1/2 inch pieces (3 lbs)
- 1/2 cup all-purpose flour
- 4 slices bacon, cut in small pieces
- 8 small new red potatoes, unpeeled, quartered
- 2 medium carrots, diced
- 10 button mushrooms, sliced (or more, if you like)
- 20 pearl onions
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp marjoram
- 1/2 tsp salt
- 1/2 tsp thyme
- black pepper to taste
- 2-1/2 cups Burgundy wine or beef broth
Directions:
- Coat beef with flour, shake off excess. Set on plate.
- Cook bacon in pan until partially cooked. Add beef; cook until browned. Remove beef and bacon with slotted spoon.
- Layer carrots, mushrooms, onions, potatoes, garlic, bay leaf, marjoram, thyme, salt & pepper, beef and bacon mixture in crock pot. Add wine. Cover and cook on low for 8-10 hours or until beef is tender. Remove bay leaf before eating. Serves 10-12.
Slow Cooker Tips
- For easy cleanup, spray with nonstick cooking spray before adding ingredients.
- Save money using your slow cooker by buying more inexpensive cuts of meat since the expensive cuts (filet mignon) will fall apart during long cooking periods.
- Make sure to cut vegetables in smaller pieces as they can take longer to cook than the meat.
- Don't keep checking the food in a slow cooker. It takes up to twenty minutes to regain the heat lost when the cover is removed.
- Manufacturers recommend that slow cookers be one-half to three-quarters full for best results.
Once the meal has cooked and been served, make certain to remove the food to a covered container and placed in the refrigerator as soon as possible.
If you enjoyed this article, you may also like Sweet & Sour Meatballs, Easy Slow Cooker Dishes.
If you are in the market to buy a crock pot, check out Rival Crock Pots for dependable slow cookers.
Vicki F. Chavis - Growing up in Asia, Europe and North America left Vicki with a love of cuisine, history, language, fashion and travel. Today she writes on ...
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