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Thursday, August 14, 2008

Boeuf Bourguignon

Or beef Burgundy style. I am going to write the original recipe, jacked from somewhere and my slow cooker version.

Ingredients for 4 servings:

3 lb (750 g) beef chuck, cut into large pieces
3.5 oz (100 g) bacon, cut into strips
2 medium onions
4 medium carrots
9 oz (250 g) mushrooms
1 clove of garlic
1 tablespoon flour
1 tablespoon tomato paste
1 teaspoon thyme
2 bay leaves
salt, pepper, parsley to taste
~ 700 ml (1 bottle) full-bodied red wine, or enough to cover the beef*

* Or substitute half of the wine with beef broth


Regular version:
In a saucepan brown the bacon.
Remove bacon strips, and use drippings to brown the beef.
When beef is browned, add enough wine to cover the meat.
Add garlic clove, onions and carrots.
Add tomato paste and all seasonings.
Stir flour into ~ 2 tablespoons of water and add it.
Return the bacon to the pan.
Bring everything to a boil (so any acidity of the wine evaporates), then lower the heat.
Cover and simmer for about 2 hours or until the meat is fork-tender.
Sautee mushrooms and add them to the beef just before serving.

Slow-cooker version ('cuz that's the only way I cook beef):
In a saucepan brown the beef and the bacon.
Layer carrots in slow cooker.
Add onions on top.
Add meat.
Stir tomato paste, wine (broth), flour and seasonings together.
Pour over meat.
Drop garlic clove in liquid.
Cover and cook on low for about 6 hours/high for 3 hours, or until the meat is fork tender.

In both versions sautee mushrooms and add them to the beef just before serving.
In both versions when the meat is done you can thicken the sauce with some more flour.

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