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Beef Bourguignon Recipe

3 Lbs. Chuck Roast, Cut Into 2 Inch Cubes

1/2 Lb. Applewood Bacon

2 Tbsp. Vegetable Oil

3 C. Burgundy Red Wine (Can Sub With Sugarless Grape Juice)

1/4 C. Flour

1 to 2 C. Beef Broth

1 Whole White Onion, Chopped

4 to 5 Carrots, Peeled and Halved

2 Tbsp. Tomato Paste

3 Cloves Minced Garlic

1 Bay Leaf

1 Tbsp. Thyme

1 1/2 C. Mushrooms, Quartered

2 C. Pearl Onions

Salt and Pepper To Taste

Directions:

In a large bowl, season beef cubes with salt and pepper and set to the side. Slice bacon into small pieces and set to the side in a small bowl.  In a pot, bring 3 cups of water to a boil and add bacon, removing it after 3 minutes.

Heat a large pan  to medium heat and add in bacon, cooking until crisp and place on a towel (Do not drain bacon grease from pan). In the same pan, add cubes of beef and sear in bacon fat until all sides are browned, 2 - 3 minutes per side. Remove beef from pan and add in sliced onions and carrots. Saute until soft and remove from pan (There should be bits of flavor stuck to bottom of pan). Pour in Burgundy Wine to de-glaze the pan and get flavor from the bottom.

Turn crock pot on to high setting, and once heated, add beef cubes and flour. Mix until all of meat is coated and add the lid, cooking for 10 minutes. Stir meat and recover lid for another 10 minutes until meat is toasted. Add onions and carrots, bacon, wine, beef stock, thyme, bay leaf, tomato paste salt and pepper to meat, stir and then cover to cook for 2 hours.

heat a pan to medium heat and add 1 tbsp. of olive oil. saute pearl onions until browned, and add 1/2 cup beef stock and cover with lid, cooking for 45 minutes. Remove onions from pan and set to the side. Add in mushrooms and saute with salt and pepper until softened, then add them to crock pot. Continue to cook stew for 1 - 4 hours, or until desired tenderness. Plate dish with pearl onions on top and fresh parsley.