Boeuf Bourguignon

Boeuf Bourguignon


  • 1 lb lean meat, cut into 2 inch cubes
  • 1 can fat free beef broth, 15 oz
  • 1 cup burgundy wine
  • 1 onion, chopped
  • 1 ts thyme
  • 2 cloves garlic, mashed
  • 1 bay leaf
  • 1 tbs corn starch
  • 1 ts salt
  • 1/2 ts pepper


  1. Heat large pot with cooking spray on medium-high.
  2. Brown cubes of meat on all sides.
  3. Add corn starch, salt, & pepper and toss to coat meat.
  4. Add remaining ingredients and bring to a simmer.
  5. Pour into a slow cooker for 4 hours or into an oven-safe covered pot at 325 degrees for 4 hours.
  6. After 4 hours, check for consistency of sauce. It should be thick enough to coat a spoon. If it’s not, boil down on the stove & add more corn starch if necessary.

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