CROCK POT BOEUF BOURGUIGNON
by CHEF DAN:
Serves
6
INGREDIENTS:
6
slice thick-cut bacon, diced
2-3
pounds’ beef chuck roast, round roast, or similar cut, cut into 1-inch cubes
2
cup red wine, divided
1/2-cup
cognac
2
onion, thinly sliced
3
carrots, diced
3
stalks celery, diced
4
cloves garlic, minced
1
tablespoon tomato paste
1 bunch
fresh thyme, tied in a bundle (reserve some leaves for garnish)
1
cup beef broth
1
bag frozen pear onions
1
pound white button mushrooms, sliced
DIRECTIONS:
1.
In
a cast iron skillet over medium-heat add bacon.
2.
Cook
until the fat has rendered and the bacon is golden crispy.
3.
Remove
and transfer the bacon to a plate with paper towels.
4.
Pour
off all but 3 tablespoon bacon fat reserving 2 tablespoons
5.
Return
pan to medium-high; pat the beef cubes dry and season with salt and pepper.
6.
When
bacon fat is sizzling add beef cubes, sear without moving for 2-3 minutes.
7.
Flip
and sear the other side for 2-3 minutes without moving.
8.
Transfer
the seared meat to the crock-pot.
9.
Turn
off the heat and add cognac to the skillet, scrape up the brown bits as the
liquid bubbles.
10.
Add
the wine and beef broth; continue stirring until all the good stuff is off the
bottom.
11.
Add
1 tablespoon bacon grease to the pan, reduce heat to medium.
12.
Cook
onions with 1/4-teaspoon salt and sauté for 7 minutes.
13.
Add
carrots and celery, pearl onions, and sauté until softened.
14.
Add
tomato paste and garlic and sauté 1 minute.
15.
Transfer
to the crock-pot with the meat.
16.
Add
1 tablespoon bacon fat over medium-heat when sizzling.
17.
Add
mushrooms, and sauté for 8-10 minutes or until liquid has evaporated.
18.
Transfer
to crock pot and cook on low 6-8 hours.
19.
Garnish
with chopped parsley, cooked pasta, crusty baguette
ENJOY
DAN: BON-APPETITE!!
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