Beef Bourguignon has to be one of the loveliest winter dishes to share with your family and friends. Throw some crusty bread on the table and watch everyone enjoy until the last drop of juice is soaked up from their plates. The first time I had this dish I was in Paris and it was an unforgettable eating experience. I’ve tried a few times to recreate this dish as good as the French (with mild successes) and so, I thought I would give it yet another go.
The More Make It Fast Cook it Slow cookbook has a foolproof slow cooker recipe for Beef Bourguignon. I followed the recipe by layering onions, bacon, beef and spices, etc… in my slow cooker. I must note that I added a few extra slices of bacon and an extra bit of everything else the recipe called for and turned the slow cooker on high for four and a half hours. It was that simple – layer the ingredients, pour in the wine, and set the timer - and by the second hour the house was already filled with an amazing aroma. By the fourth hour I whipped up some mashed potatoes, a little side salad, and sliced up some bread. When the Meal was finished cooking I took a look in the slow cooker and felt that the liquid could use a bit of thickening so I used a bit of corn starch to thicken the liquid before serving. It worked well.
And the verdict … This was an excellent and highly praised version of my favourite winter dish. My friends were over the moon and I must say that I have been enjoying the leftovers for days! I highly recommend this recipe.
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2 tablespoons olive oil
6 bacon strips – no need to cook (I used turkey)
1 onion, sliced in rings
4 garlic cloves, smashed and chopped
3 pounds beef roast, cut in chunks, or beef stew meat
1 tablespoon herbes de Provence (purchased or homemade)
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon tomato paste
1 cup carrots (chopped or baby, your choice)
2 cups red wine (you can use nonalcoholic if you wish)
whipped mashed potatoes for serving
Use a 6-quart slow cooker. In the bottom of your stoneware, smear around the olive oil. Then lay down 3 strips of bacon. Add the sliced onion and garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on the dried spices and herbs. Toss the meat to distribute the spices to all sides. Add the tomato paste. Lay the other 3 strips of bacon on top of the meat and throw in the carrots. Pour the wine over the whole thing.
Cover and let cook on low for 8 to 9 hours, high for 4 to 5 hours, or until the meat has reached the desired tenderness. Serve with whipped mashed potatoes and a ladleful of the crock juices.
From MORE MAKE IT FAST, COOK IT SLOW by Stephanie O’Dea. Copyright © 2010. Published by Hyperion. All Rights Reserved. Available wherever books are sold.