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BEF: Bistro Beef Bourguignon




Source of Recipe


"Ready and Waiting", by Rick Rodgers

1 pound baby carrots -- peeled
1 pound small boiling onions -- peeled
4 ounces slab bacon -- rind removed, cut
-- into 2- by 1/2-inch-wide strips
2 pounds boneless beef bottom round -- cut into 2-inch
-- pieces and well trimmed
1 teaspoon salt
1/4 teaspoon black pepper -- freshly ground
1 tablespoon vegetable oil
10 ounces fresh mushrooms -- quartered
4 shallots or scallions -- finely chopped
2 garlic cloves -- minced
1/2 cup dry red wine
1/4 cup double-strength beef broth
-- (canned or homemade)
2 tablespoon fresh parsley -- chopped
1 tablespoon tomato paste
1/2 teaspoon dried thyme
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons all-purpose flour

Place the baby carrots and boiling onions in a 3-1/2 quart slow cooker.

In a medium saucepan, combine the bacon and enough water to cover by 1 inch. Bring to a simmer over medium heat, and cook for 2 minutes. Drain well, rinse under cold running water, and pat dry with paper towels.

In a large skillet over medium heat, cook the bacon strips, turning often, until crisp and browned, about 5 minutes. Using a slotted spoon transfer the bacon to paper towels to drain.

Increase the heat to medium-high. Add the beef, in batches without crowding, to the fat remaining in the pan and cook, turning often, until browned on all sides, about 5 minutes.

Transfer the beef to the slow cooker, add the bacon, and season with the salt and pepper. Mix well, but leave the carrots and onions undisturbed. Add the vegetable oil to the skillet and heat over medium heat. Add the mushrooms and shallots and cook, stirring often, until the mushrooms have given off their liquid and are beginning to brown about 7 minutes. Add the garlic and stir for 30 seconds.

Transfer the mushroom mixture to the slow cooker. Add the red wine, broth, parsley, tomato paste, thyme, and bay leaf to the skillet and bring to a simmer, stirring to blend in the tomato paste and scraping up the browned bits on the bottom of the skillet. Add to the slow cooker.

Cover and slow-cook until the beef is tender, 7 to 8 hours on low (200 degrees F.). With a slotted spoon, transfer the beef and vegetables to a serving bowl, discarding the bay leaf, and cover with foil to keep warm. Skim the fat from the surface of the cooking liquid.

In a medium skillet, melt the butter over low heat. Add the flour and cook, whisking constantly, without browning, for 1 minute. Whisk in the cooking liquid and bring to a boil.

Cook, whisking often, until thickened and reduced to about 1 1/4 cups, about 10 minutes. Pour the sauce over the beef and vegetables, mix gently, and serve immediately.

Note: The bacon is blanched before browning to remove excess salt. Do not skip this step, or your sauce may be too salty.

Makes 4 to 6 servings

Categories: Beef, Crockpot, Meats, Wine

Typed for you by Judi Mae Phelps.