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

Steps

1. 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.
2. 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.
3. 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.