Slow Cooker Beef Bourguignon
This is an easy copy-cat (or sort of copy-cat) of Julia Child's famous
Beef Bourguignon. I cut the butter completely, and simplified the
spices, but the flavor is all there.
serves 6
3 pounds beef roast, or beef stew meat (I used a chuck roast I had in
the freezer)
6 slices bacon--no need to cook (I used turkey)
2 tablespoons olive oil
1 onion, sliced in rings
1 cup carrots (chopped or baby, your choice)
4 garlic cloves, smashed and chopped
1 tablespoon herbs de provence (
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon tomato paste
Directions.
Use a 6 quart slow cooker. In the bottom of your stoneware, smear
around the olive oil. Then lay down 3 slices of bacon. Add sliced onion
and garlic. Put the meat into the pot on top of the onion and garlic,
and sprinkle on dried spices and herbs. Toss the meat to distribute the
spices to all sides. Add tomato paste. Lay the other 3 slices of bacon
on top of the meat, and throw in the carrots. Pour wine over the whole thing.
Cover and let cook on low for 8-9 hours, high for 4-5, or until meat
has reached desired tenderness. If you are using a roast, you may want
to flip the meat about an hour before serving so more liquid is
absorbed into the meat. You can also cut the meat into chunks and
return to the pot, if you would like more moisture to absorb.
Serve with whipped mashed potatoes, and a ladle full of crock juices.
Homemade Recipe for herbs de provence
Ingredients:
1 tsp dried thyme
1 tsp ground rosemary
1 tsp summer savory
1/2 tsp lavender (optional but traditional)
1 tsp marjoram
1 tsp dried basil
1/2 tsp dried sage
1/2 tsp dried oregano
Preparation:
Combine all ingredients in a small bowl. Crush slightly with a pestle
or the back of a spoon. Store in an airtight container. Rub into
meat,chicken or fish for a dry rub or combine with olive oil for a marinade.
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