A classic French comfort food becomes a satisfying and simple slow cooker dinner in this recipe.
1 teaspoon vegetable oil
6 strips bacon, diced
Salt, to taste
Ground black pepper, to taste
3 pounds beef chuck cut into 1-inch cubes
1 1/2 cups red wine
1/4 cup flour
1 1/2 cups chicken or beef stock
1/2 cup tomato sauce
2 tablespoons soy sauce
4 cloves garlic, minced
2 bay leaves
1 teaspoon dry thyme leaves
1 pound well-scrubbed baby potatoes
4 large carrots, peeled and cut into 1-inch chunks
1/2 pound white mushrooms, halved
Chopped parsley leaves, for garnish
Instructions: Heat the oil in a large skillet over a medium-high flame and brown the bacon. Transfer the bacon to your slow cooker. Season the beef to taste with salt and pepper then brown the meat in batches in the skillet. Transfer the browned meat to the slow cooker.
Pour the wine into the skillet and deglaze the pan by scraping up any brown bits on the bottom. Let the wine reduce by half and pour it into the slow cooker. Stir the flour into the chicken stock and slowly stir the liquid into the slow cooker with the meat. Stir in the soy sauce, tomato sauce, garlic and bay leaves and let the cooker bubble in the high setting, with the lid partially open to allow steam out, for about 2 hours.
Stir the potatoes and carrots into the stew, change the setting to low on the cooker, and let it cook until the vegetables are tender, 1-2 more hours, with the lid partially open. At this point you can switch the slow cooker to the “warm” setting until you’re ready to eat.
Before serving, brown the mushrooms in a skillet and garnish the beef bourguignon with the sauteed mushrooms and parsley. Alternatively, you can add the mushrooms with the potatoes and carrots, if desired.
Makes 8 servings
Paul Stephen, Express-News Taste writer
The Link LonkAugust 26, 2020 at 07:00PM
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Recipe: Slow Cooker Beef Bourguignon - San Antonio Express-News
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