1.31.2012

Beef Bourguignon

Something about the cold weather makes me crave this dish.  It's hearty and homey, and there is usually enough left over for the next night!  My boyfriend's mom gave me this recipe because it's one of his favorite dishes.  We both make a healthier version, so there is no bacon involved.

Most people make this in a dutch oven, but I prepare everything in a skillet and then transfer the ingredients to a crockpot.  It takes a little preparation but once you throw it in the crockpot, your work is done! I serve it over egg noodles, but you can eat it alone or with crusty bread.  (Quick Tip...If you are boiling pasta, place a wooden spoon over the top of the pot (pictured below).  This will prevent the water from bubbling over.)

The first and last photos are courtesy of happywhennothungry.com.  Ours got gobbled up too fast and I couldn't get a photo in time!
Enjoy!



Beef Bourguignon
Recipe by halftomatohalfpotato


INGREDIENTS

2-3 Tablespoons olive oil
2 pounds of beef stewing roast (i used sirloin roast)
salt & pepper
2 medium carrots, peeled and cut into 3 inch pieces
2 celery stalks, cut into 3 inch pieces
15 pearl onions, fresh or frozen
1package fresh mushrooms (12 oz)
1 Tablespoon tomato paste
2 Tablespoons flour
2 cups of red wine (i used burgundy, but any will do)
3 cloves garlic, peeled
1 teaspoon herbs de provence (in a jar, find in the spice aisle)
1-2 cups beef broth

DIRECTIONS
-Cut the roast into 2 inch chunks and season with salt and pepper
-Heat olive oil in a large skillet on medium high/high heat
-Add beef to skillet in small batches, sear the meat on all sides (about 3-5 minutes)
-Once all meat is seared, remove from skillet and place in crockpot
-In same skillet, brown carrots, celery, onions, and mushrooms (about 3-5 minutes)
-Remove vegetables from skillet and place in crockpot
-In same skillet, add flour and stir into the pan drippings
-Whisk in red wine, tomato paste, and beef broth
-Transfer to crockpot and pour over meat and veggies
-Add garlic and herbs de provence
-Stir together and cover
-Cook on low for 6-8 hours
-Serve over egg noodles and sprinkle with parsley (optional)












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