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Beef Burgundy




Source of Recipe


The Gourmet Slow Cooker






Recipe Introduction


Beef bourguignon is a quintessential Burgundian one-pot meal, combining the wine of the region with beef and herbs. Serve it over fresh noodles or with parsleyed potatoes.





List of Ingredients



• 3/4 cup all-purpose flour
  
• 1 teaspoon salt
  
• 2-1/2 pounds beef stew meat, trimmed of fat, cut into 1 1/2-inch cubes
  
• 3 tablespoons vegetable oil or 3 tablespoons grapeseed oil
  
• 2 cups full-bodied red wine, such as Pinot Noir or Beaujolais
  
• 2 garlic cloves
  
• 2 sprigs thyme
  
• 2 bay leaves
  
• 20 baby fresh white onions
  
• 1 tablespoon unsalted butter
  
• 1 pound button mushroom, halved
  
• 1/2 cup chopped fresh thyme, for garnish
  






Instructions



1. Combine the flour and salt in a resealable plastic bag. Add the meat to the bag, several pieces at a time, and shake to coat completely.
   
2. Heat a large saute pan over medium-high heat and add 2 tablespoons of the oil. In batches if necessary, add the beef and cook, turning, for 8 to 10 minutes, until browned on all sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.
   
   
3. Add the wine to the pan and stir over medium-high heat to scrape up the browned bits from the bottom of the pan. Cook, stirring frequently, for about 10 minutes, until the sauce begins to thicken. Stir in salt to taste. Add the garlic, thyme sprigs, and bay leaves. Pour over the beef in the slow cooker. Cover and cook on low for 6 to 8 hours, until the meat is very tender.
   
4. While the stew is cooking, peel and trim the onions. Heat a saute pan over medium-high heat and add the remaining 1 tablespoon oil. Add the onions and saute, stirring frequently, for 10 minutes, or until lightly browned. One hour before serving, add the onions to the stew and continue cooking until the onions are tender.
   
5. Heat a saute pan over medium-high heat and add the butter. Add the mushrooms and saute for 5 minutes, or until lightly browned. Add the mushrooms to the stew 30 minutes before serving. Remove the thyme sprigs and bay leaves. Transfer the stew to a soup tureen. Garnish with the chopped thyme and serve immediately.
   






Final Comments


Servings: 4 to 6