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

Read more »

Carnal in Santiago, Chile - Review

T-bone steak from Carnal in Santiago, Chile

Of all the steakhouses in Santiago, Chile, Carnal may be the most unique. Sure, every other restaurant focused on their beef offerings has a menu with something for everyone. But what makes Carnal so exquisite, is that it truly is a fish out water when you see their menu.

Carnal might be located in Chile, but its parent restaurant is actually based in Peru, similar to how La Cabrera originated in Buenos Aires, Argentina, yet has locations in a number of other countries including Santiago, Chile. 

But what makes Carnal different is that it's a Peruvian creation, existing in Santiago, Chile...but has a completely American beef menu. When reviewing the different cuts of meat they offer, the list is more reminiscent of what you'd expect at a New York City steakhouse. In fact, the first cut of beef on the menu is a New York Strip, followed by a Bone-in New York and others such as a Flat Iron, Porterhouse and T-bone. You won't find all of these cuts of meet on most Chilean menus.

If the cuts of beef weren't enough to sample a different restaurant experience in Chile, all of the beef they offer is either Certified Angus Beef or USDA Prime. So they offer the patrons a US steakhouse experience right here in Santiago, Chile.

The food meets all of the expectations.

With an array of different side dishes, it's easy for a visitor to find the perfect food pairing for their meal. You'll even find a distinctly US side-dish option of Mac & Cheese with truffles.

Upon sitting at your table, the wait staff offer a visually impressive bread assortment with different herbed butters.

Bread assortment from Carnal in Santiago, Chile

When ordering your meal, they additionally make their recommendation for the ideal cooking temperature for the specific cut. As I ordered a T-bone steak (photo above), which has the bone, the waiter recommended medium rare sine my usually preference "a punto" or medium well, might result in the meat further away from the bone being overcooked. I asked them to find a happy medium by aiming for something in between medium rare and medium well. They delivered. 

On my most recent visit, I opted for my usual choice of creamed spinach and pure de papas. In both cases, they were combined with cheese and were the perfect compliment for the wonderful T-bone steak.

Creamed Spinach from Carnal in Santiago, Chile

Pure de Papas gratinado from Carnal in Santiago, Chile

Carnal also happens to have an extensive wine list. So it is easy for everyone to find something to go with their meal. As a Malbec lover, I was happy to find 7 different options to chose from out of the hundred or more bottles on the list.

I've often found that in many restaurants where I enjoy the food, I'm less keen on the ambiance. But at Carnal, it's always been lively and loud and seemingly transported me back to my days living in the US and visiting the "New York style" steakhouses. With each visit, I've enjoyed my time there and always look forward to my next visit. 

There are are many excellent steakhouses in Santiago to chose from. But at some point, if you're living in Chile and want to try something different than most of the others, I recommend a trip to Carnal: it's less expensive than a flight to New York City for a similar experience.

Carnal Menu:

Carnal Wine List:

Read more »

Guinness Stew from Flannery’s Beer House in Santiago, Chile

via Instagram https://ift.tt/2UDRsRa

Read more »