Beef - Beef Bourguignon (slow cooker) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 ounces bacon roughly chopped
3 pounds beef brisket trimmed, chuck steak or stewing beef cut into 2" chunks
2-3 carrot large, sliced 1/2-inch thick
1 white onion large, diced
2 red potatoes, peeled and chunked
20 pearl onions small, optional
1 pinch coarse salt
1 pinch ground pepper
3 cups red wine (Merlot, Pinot Noir, Chianti) - or a mild sauce, use only 2 cups of wine
2 Tbsp flour
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 Tbsp tomato paste
4 cloves garlic minced
1 beef bouillon cube crushed
1 tsp fresh thyme finely chopped
2 Tbsp fresh parsley finely chopped
2 bay leaves
1 pound white mushroom, sliced
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Directions: |
Directions:In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart slow cooker bowl.
Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) potatoes and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs.
Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.
In the last hour of cooking time, add mushrooms.
Garnish with fresh parley and serve with mashed potatoes, rice or noodles. |
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