Wednesday, December 14, 2011

Slow Cooker Burgundy Beef....Boeuf Bourguignon

Who loves America's Test Kitchen? Who loves Cooks Country? What's not to love?

This recipe is great for company or special occasions. It is a little time consuming in the beginning, but that's okay since all this time takes place in the morning, not right before you are going to eat. This recipe comes from The Complete America's Test Kitchen TV Show Cookbook 2001-2010. This is one great cookbook. Check it out from the library and try a few recipes. You will soon be hooked.

As usual I have to make a recipe my own. Not really with this one. The stew is just as it is in the cookbook. Then there is the garnish....I leave this out entirely. It is not necessary and it includes MUSHROOMS! We like to eat this on a bed of creamy mashed potatoes.

Fry bacon until crisp and remove with a slotted spoon to a paper-towel-lined plate. Try not to snack on the bacon throughout the day or you won't have any to go in your delicious beef Burgundy.

This here is my 4 pound chuck roast.  I remove the large marbling and leave the skinny stuff that looks like human veins.  This is not my favorite process. You could use stew meat if you just can't handle the thought of cutting this hunk of meat up.  I use the chuck roast because it is so much more economical than stew meat.

Brown half the meat in half the bacon grease until golden brown.

This is what you get when you are done with sauteing.

Deglaze the pan with wine, chicken broth and soy sauce. Pour over meat in slow cooker.

8 slices bacon, cut into 1/4 inch pieces
1 (4 lb) boneless beef chuck roast, trimmed and cut into 1-1/2 inch chunks
Salt and fresh ground pepper
1 lg. onion, minced
2 carrots, peeled and minced
8 med. garlic cloves, minced or pressed through a garlic press
2 t. fresh thyme, chopped
4 T. tomato paste
1-1/2 c. pinot noir
1-1/2 c. low sodium chicken broth
1/3 c. soy sauce
3 bay leaves
3 T. minute tapioca

Cut bacon and fry over medium-high heat until crisp. Remove from pan with slotted spoon to a paper-towel-lined plate. Place in refrigerator. Pour half the bacon grease into a small bowl; set the skillet with the remaining bacon fat aside. Cut beef into 1-1/2 inch cubes, trimming off thick pieces of fat and discarding. Pat dry with paper towels and season with salt and pepper. Place half the beef in your slow cooker. Heat the skillet with bacon fat on medium-high heat until smoking. Brown beef on all sides until a dark golden brown. Transfer browned beef to slow cooker.
Add reserved bacon fat to the now empty skillet and heat over medium-high heat. Add minced onion and carrot and 1/4 teaspoon salt. Cook until vegetables begin to brown, about 5 minutes. Add minced garlic and thyme, cooking until fragrant, about 30 seconds. Add tomato paste and cook about 45 seconds, until beginning to brown. Transfer mixture to slow cooker.
Return now empty skillet to high heat and add chicken broth, wine and soy sauce. Simmer, scraping up brown bits, about 1 minute. Pour into slow cooker. Stir in bay leaves and tapioca. Set slow cooker on low, cover and cook until the meat is fork tender, about 9 hours.
When ready to serve, fish out the bay leaves. Serve on a bed of creamy mashed potatoes or by itself with some crusty bread.

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