Slow Cooker Beef Bourguignon Stew with Potatoes
Description
Traditional Beef Bourguignon does not include potatoes, but to make it a complete meal without the trouble of making a side dish, this one includes them. It makes a beautiful dish to serve to your loved ones or guests, but be aware that there is a lot of
Ingredients
2 T. olive oil
2 lb. beef stew meat, cut into large chunks
1 t. salt
1 t. freshly ground black pepper
2 T. flour
1 bunch fresh thyme, tied in a bundle, reserving some leaves for garnish later
1/2 c. cognac
2 c. beef stock
2 c. red wine, like Burgundy, Cabernet Sauvignon, or Pinot Noir
1 heaping T. tomato paste
4 cloves garlic, crushed or minced
1 onion, peeled, halved, and sliced
3 carrots, scrubbed, peeled and cut in 1 inch pieces
1 lb. small white skinned potatoes, left whole if small, or cut in large chunks
8 oz. mushrooms, wiped off and cut in halves
1 bag frozen pearl onions
splash of red wine vinegar or sherry vinegar
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Brown the meat; heat the oil in large heavy pan or pot. In a shallow bowl or on a platter, stir together the flour, salt and pepper; toss in the meat, coating on all sides. When the oil is hot, brown the coated meat, in 2 batches, until browned on all sides, about 6 minutes per batch.
Place a slow cooker liner in the base of the slow cooker for easy clean up. Put the meat in the bottom of the cooker; top with the bundle of thyme.
Turn off the heat of the pan; add the cognac, and scrape up all the brown bits as the liquid bubbles; add the wine and beef stock; stir until all of the good stuff from the bottom and sides of the pan are gotten, placing it back on the heat if necessary; stir in tomato paste. Add garlic, carrots, onion, potatoes, mushrooms and pearl onions to the slow cooker as well as the liquid from the pan. Carefully give all a gentle stir.
Cover; cook undisturbed on Low 6-8 hours.
When done, remove thyme bundle; taste and adjust seasonings.Add a splash of vinegar, to taste. If a thicker sauce is desired , stir in a pat of butter coated with flour, or sprinkle in some Wondra flour; stir well.
Garnish with a little fresh thyme leaves. Serve.
4-6 servings.