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Classic Boeuf Bourguignon

Source of Recipe

The 150 Best Slow Cooker Recipes

Crockpot

Serve with new potatoes in their skins, buttered
noodles or plain white rice and a simple green vegetable such as
beans or broccoli.

1 tablespoon vegetable oil
4 ounces chunk of bacon or salt pork belly, cut into 1/2-inch
cubes
2 pounds stewing beef, cut into 1-inch cubes
1 pound mushrooms, whole or halved, depending on size
3 carrots, peeled and thinly sliced
2 onions, thinly sliced
2 cloves garlic, minced
1 teaspoon dried thyme leaves or 2 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
1/2 cup condensed beef broth (undiluted)
2 cups dry red wine
1 bay leaf
zest of 1 orange
chopped parsley


In a large skillet, heat oil over medium-high heat. Add bacon or
salt pork and cook until crisp. Remove with a slotted spoon and
drain on paper towel. Drain off all but 2 tablespoons (25 ml) fat in
pan.

Add beef to pan, in batches and brown. Transfer to slow cooker,
using a slotted spoon.

Add mushrooms to pan and cook until tops are lightly browned. Using
a slotted spoon, transfer to slow cooker stoneware. Reduce heat to
medium-low. Add carrots and onion to pan. Cover and cook until
vegetables are softened, about 10 minutes. Increase heat to medium.
Add garlic, thyme, salt and pepper and cook, stirring, for 1 minute.
Add flour and cook, stirring, for 1 minute. Add beef broth and wine
and cook, stirring, until thickened. Stir in bacon or salt pork, bay
leaf and orange zest.

Add mixture to slow cooker stoneware. Stir to thoroughly combine
ingredients. Cover and cook on Low for 8 to 10 hours or on High for
4 to 5 hours, until beef is very tender. Discard bay leaf. Just
before serving, garnish liberally with parsley.

Makes 8 servings