BEEF BOURGUIGNON AT THE SAUL'S FOR CRHISTMS DINNER ENJOY DAN:

BOEUF BOURGUIGNON IN A CROCK POT by CHEF DAN:

Serves 10

                              (SERVE WITH EGG NOODLES)

 INGREDIENTS:

 

4 pounds round steak, cut into cubes

2 tablespoon grape-seed oil

Sea salt and freshly ground black pepper

1 bag white pearl onions

2 tablespoon flour

5 cloves garlic, crushed and left whole

1 teaspoon fresh thyme

4 fresh bay leaves

1 teaspoon Herbs de Provence

1 (15 Oz) can diced tomatoes

1 bottle red wine

4 cups beef stock

2 cups carrots, sliced

2 onions, sliced

2 cups button mushrooms

12 oz’s dried gourmet mushroom blend, in a coffee grinder, blend dried mushrooms

2 tablespoons butter

Cilantro stems, tied in a bundle with kitchen string

 

DIRECTIONS:

 

1.    Heat oil in a sauce pan and brown beef in small quantity at a time.

2.    Spoon into crock pot.

3.    Add onions sliced, and carrot slices to skillet, sauté until cooked through, pour into crook-pot.

4.    Brown pearl onions, add a little butter if needed.

5.     Set aside.

6.    Sprinkle flour in hot fat to make a roux: season with salt and pepper

7.    Add garlic. Bay leaves, thyme, Herbs de Provence

8.    Add 1-cup wine to roux: simmer to thicken, pour in crock-pot.

9.    Add remaining wine, beef stock. diced tomatoes, and cilantro steams

10. Cook on low for 6 hours.

11.  Add pearl onions continue cooking for 1-1/2- more hours.

12. Melt butter in sauce pan and sauté mushrooms, until lightly browned.

13. Season with salt and pepper.

14. Set aside.

15. Just before serving add sautéed mushrooms.

16. Discard bay leaves and cilantro stems.

      ENJOY DAN:       BON-APPETITE!!