Original Burgundy-Style Boeuf Bourguignon

• Meat

  • 8 oz Bacon, thick cut
  • 2 1/2 lbs Beef chuck, roast

• Produce

  • 1 Bay leaf
  • 1 lb Button mushrooms, white
  • 3 Carrots
  • 3 Celery
  • 2 cloves Garlic
  • 2 Onions
  • 1 Parsley
  • 3 Thyme, Fresh sprigs

• Canned Goods

  • 1 cup Chicken or beef broth
  • 1 tbsp Tomato paste

• Pasta & Grains

  • 1 Pasta

• Bread & Baked Goods

  • 1 French baguettes

• Beer, Wine & Liquor

  • 2 cups Red wine

Found on reallytasty.recipes

Description

Directions

• Cut the beef into onr-inch cubes.
• Warm a stainless steel or cast iron skillet (frying pan) and add the bacon. Heat until the bacon becomes crisp, then transfer the bacon to plate lined with a paper towel. Remove the pan from the heat and pour off most of the fat, leaving just one tablespoon of fat in the pan
• Heat the remaining fat in the pan. Sprinkle the beef cubes with salt and pepper, then sear some of the beef cubes in the pan, searing each side until the meat is golden brown. Do this in batches until all the beef is cooked.
• Transfer the cooked meat to your slow cooker, then use 1/4 cup of wine to deglaze the pan, then pour the wine over the seared meat.
• When you have seared all the meat, add a little more bacon grease to the pan. Cook the onions with a little salt until they are soft. Add in the celery and carrots, then cook until they are soft, too. Next mix in the tomato paste and garlic, and cook for a few more minutes. Remove the mixture from the heat, and add it to the meat in the slow cooker.
• Clean the pan and add a little more bacon grease. Place over a medium heat, then add in the mushrooms and cook with a little salt until the mushrooms turn golden brown. Put the mushrooms in a separate bowl and set aside.
• Mix the beef cubes and the vegetables together in the slow cooker, with a little salt. Add the thyme and bay leaf, then pour in the stock and the rest of the wine. Cook for about seven hours. When the beef is soft and tender, it is ready to eat.
• Then stir in the remaining bacon and mushrooms and cook until everything is warmed through.
• Sprinkle with parsley and serve with noodles or with French baguettes.

Nutrition