Crockpot Beef Bourguignon

Happy Wednesday!

First, I just want to thank you for being the best bloggy readers ever!  Your e-mails and comments have been so kind.  I don't know most of you, but your encouraging words and love for our family as you celebrate with us have made our celebrations even sweeter!  

We are not huge meat eaters around here, but with lots of celebrating and entertaining going on lately...this is our go-to recipe!  Best of all, it can be made the day before and re-heated in the oven.  All you will need to do is set the table, cook the noodles, slice the bread and have your guests bring a salad!

Crockpot Beef Bourguignon

{adapted from my favorite Ina Garten!}

Ingredients:

• 1 tablespoon olive oil
• 1 12oz. pkg. hickory smoked bacon
• 2 lbs. chuck beef cut into 1-inch cubes
• Kosher salt
• Freshly ground black pepper
• 1  2 lb. pound  bag of carrots, sliced into 1-inch chunks
• 1 large yellow onion, sliced and diced {not too small} maybe I should say bite size chunks.
• 4 cloves of garlic, pressed 
• 1 (750 ml.) bottle dry red wine...I like to use Blue Fin {$3.99} from Trader Joe's
• 2 cups beef broth...I use Better than Bouillon
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 2 tablespoons unsalted butter at room temperature, divided
• 3 tablespoons all-purpose flour
• 1 12oz. pkg. fresh mushrooms, sliced

Directions:

Heat the olive oil in a large frying pan. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to the crockpot.

{This is the only time bacon is allowed into the kitchen!  It is usually cooked on the bbq!}

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the crockpot with the bacon and continue searing until all the beef is browned...placing it into the crockpot.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.

Add the garlic and cook for 1 more minute.  Place all of this goodness into the crockpot. Add the bottle of wine..yes, ALL OF IT!... and the beef broth. Add the tomato paste and thyme.

Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned.

Add  the flour to the stew. Season to taste.  You are mostly tasting for salt and pepper.  WARNING!!! It's gonna taste winey!

Cook on high for 6 hours.

Serve over hot egg noodles, mashed potatoes or rice and ENJOY!


Shared with:  comfy in the kitchen

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