Sister In Law and Blueberry are coming over today to scrapbook. What better way to ring in a new year than with memories of the past and yummy food?
Beef Burgundy, or Beef Bourguignon, or Beef stew of any way, shape or form, will always be at the top of my lists. This one promises to be delicious. It has all the right ingredients to make it so.
I was amused at the photo of this online - it shows this being poured over mashed potatoes. AND the recipe has potatoes in it. It immediately reminded me of being in Ireland where the Guinness Stew had potatoes and it was poured over mashed potatoes. I mean, what's not to like?
I've chosen to not put potatoes in this dish, but do plan on pouring it over mashed potatoes.
Enjoy. I know I will.
Slow Cooker Beef Bourguignon
Recipe from The Recipe Critic
|Photo from The Recipe Critic|
5 slices bacon, finely chopped
3 lbs. boneless beef chuck, cut to 1 inch cubes
1 cup red cooking wine
2 cups chicken broth
½ cup tomato sauce
¼ cup soy sauce
¼ cup flour
3 garlic cloves, finely chopped
2 Tablespoons thyme, finely chopped
5 Medium Carrots, sliced
1 pound baby potatoes (I used tri color)
8 ounce fresh mushrooms, sliced
fresh chopped parsley for garnish
In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-8. Garnish with fresh parley and serve with mashed potatoes if desired.