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Beef Bourguignon




Source of Recipe


Williams Sonoma posted by Paula Anderson at Mimi's


Recipe Introduction


Absolutely delicious and so easy to do! Rich, warming and truly comfort food.

I didn't make this in a crock pot - I just did it in my large le Crueset French oven and baked it at 325 degrees for about 3 hours. I sautéed the mushrooms and added them the last 15 minutes. I used crimini mushrooms and added a little Worcestershire sauce at the end. Also, I made this one night and served the next day, so I used a little more wine to keep it moist. This recipe makes a truly enormous amount of stew. I think it would serve more than the 10 they suggest! I served with steam new potatoes and roasted artichoke hearts.



List of Ingredients




1 1/2 cups all-purpose flour
5 lb. beef stew meat, cut into 1-inch pieces
Salt and freshly ground pepper, to taste
1/4 cup extra-virgin olive oil
5 thick bacon slices, cut into 1-inch pieces
5 large carrots, peeled and cut into 1/2-inch
pieces
2 yellow onions, sliced 1/4 inch thick
5 garlic cloves, chopped
2 bay leaves
6 fresh thyme sprigs
6 fresh flat-leaf parsley sprigs
1 lb. white button mushrooms, halved
1 bottle Pinot Noir
1 Tbs. beef demi-glace


Recipe



Place the flour in a large bowl. Season the beef with salt and pepper, add to the flour and stir to coat evenly. Transfer to a plate, shaking off the excess flour.

In a large sauté pan over medium-high heat, warm the olive oil until almost smoking. Working in batches, brown the beef on all sides, 5 to 7 minutes. Transfer to a slow cooker.

Add the bacon, carrots, onions and garlic to the sauté pan and cook, stirring occasionally, until just tender, about 10 minutes. Transfer to the slow cooker along with the bay leaves, thyme, parsley and mushrooms.

Off the heat, pour the wine into the sauté pan and set over medium-high heat. Whisk in the demi-glace and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Add to the slow cooker, cover and cook until the meat is fork tender, 6 hours on high or 8 hours on low. Discard the bay leaves.

Transfer the beef bourguignon to a platter and serve with steamed potatoes.

Serves 10.