Wednesday, October 9, 2019

Slow Cooker Boeuf Bourguignon - Recipe


Beef Burgundy is one of my favorite comfort foods. And I've found there is no better way to prepare it than in a slow cooker. The slow-cooking process keeps all the flavor in the meat resulting in a tender and succulent meat stew.

Here is an easy recipe that requires a slow cooker and a single skillet or pan, which combines the flavors of tasty beef, bacon and vegetables.


Ingredients:

  • 1 lb. bacon (diced)
  • 3 pounds beef chuck roast cut into 1.5-inch cubes
  • 3 cups red Bordeaux wine
  • 2 large onions (sliced)
  • 3 medium carrots (diced)
  • 3 medium celery stalks (diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon cut thyme
  • 1 bay leaf
  • 1 cup beef broth
  • 1 pound white button mushrooms (sliced)
  • 1 1/2 teaspoons salt
  • Freshly ground black pepper
  • Rosemary branch
  • 1 tablespoon butter

Servings: 

  • 6


Instructions:


  1. Cut the bacon and put in a large pan/skillet over medium-high heat
  2. Cook the bacon until golden brown
  3. Cut the beef into 1.5 inch chunks and season with salt and pepper
  4. When the bacon is cooked, remove and place aside for later...saving some of the bacon fat in the pan/skillet.
  5. Cook the beef in the skillet with bacon fat until it is browned, roughly 2 minutes per side.
  6. Transfer the cooked beef to the slow cooker
  7. In the skillet, add 1/2 cup of red wine and bring to a simmer
  8. With some of the additional bacon fat, add the onions and salt to taste to the pan
  9. Cook the onions while constantly stirring until browned, for approximately 7 minutes
  10. Add the carrots and celery and cook for another 5 minutes
  11. Add the garlic and cook for 1 minute
  12. Transfer the cooked vegetables to the slow cooker
  13. Add butter to the pan along with the mushroom and salt to taste
  14. Add 1/4 red wine to the mushrooms and cook for approximately 8 minutes
  15. Remove the mushrooms and set aside
  16. In the slow cooker, add a teaspoon of salt, bay leaf, thyme, and beef broth
  17. Place the rosemary branch on top of the beef and vegetable mixture
  18. Cover the slow cooker and cook on low for 6 hours or until the beef is tender enough to be pulled apart with a fork.
  19. Add the bacon and mushrooms to the top of the beef and vegetables and cook until warm.
  20. Serve in bowls with a homemade roasted garlic smashed potatoes









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