So, I have to be honest, I hadn't planned on posting this recipe this week. No, I had two other recipes in line ahead of this one, but Dane insisted that I had to post this one first. See, not only did Dane go absolutely nuts over this dish, but apparently one of his coworkers was so enamored with the leftovers he took for lunch the next day that she demanded the recipe! And for good reason... this meal is downright heavenly.
This may look like ordinary beef and gravy over mashed potatoes, but it is so much more than that. It is tender browned beef in a salty, winey gravy, over mashed potatoes. :) It's like an extra special warm bowl of stew, perfect for a cold and rainy evening like night we ate this for dinner. Ultimate comfort.
It may not be Julia Child's beef bourguinon... give it a try and you'll discover, it might actually be better. :)
Crock Pot Beef Bourguinon
adapted from Crock-Pot.com
yields 4-6 servings
6 strips of bacon, cut into 1-inch pieces
3 pounds beef stew meat
2 large carrots, peeled and sliced
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
10 ounces of condensed beef broth
2 cups of Burgundy or other red wine
1 tablespoon tomato paste
2 cloves of garlic, minced
1/2 teaspoon fresh time
1 whole bay leaf
4 cups prepared mashed potatoes
1. Saute bacon over medium heat until crispy. Drain on a paper towel-lined plate.
2. Add stew meat to the pan and brown well, cooking in batches as necessary. Remove meat and set aside.
3. Brown the carrots and onion in the pan and transfer to the stoneware of the slower cooker. Season with salt and pepper. Stir in the flour, add the broth, and mix well.
4. Add the beef and bacon to the stoneware, mix, and place in the heater base.
5. Add wine, tomato paste, garlic, and bay leaf. Cook on low for 7-8 hours or on high for 5-6 hours. Discard the bay leaf and serve over mashed potatoes.