Tank Cooks Beef Bourguignon
Thanks to Andrew Lowis for the recipe
Send recipes to [email protected]
Ingredients
- 1 tablespoon extra-virgin olive oil
- 6 ounces of bacon, roughly chopped
- 3 pounds beef brisket trimmed of fat, chuck steak or stewing beef cut into
- 2-inch chunks
- 1 large carrot, sliced 1/2-inch thick
- 1 white onion, large, diced
- 6 cloves garlic minced (divided)
- 1 pinch coarse salt
- 1 pinch ground pepper
- 2 tablespoons flour
- 12 pearl onions,
- 3 cups red wine like Merlot, Pinot Noir, or a Chianti – for a milder sauce, use only 2 cups of wine
- 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
- 2 tablespoons tomato paste
- 1 beef bouillon cube crushed
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped, divided
- 2 bay leaves
Directions
- In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes until crisp and browned. Transfer to a 6-quart (litre) slow cooker bowl.
- Pat dry beef with a paper towel; sear in batches until browned on all sides in the oil/bacon fat. 3. Transfer to a slow cooker bowl with the bacon, and add the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
- Pour the red wine into the pan or skillet and simmer for 4-5 minutes. Whisk in the flour until free from lumps. Allow the mixture to reduce and thicken slightly, then pour it into the slow cooker with 2 cups of stock, tomato paste, garlic, bouillon, and herbs.
- Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until the beef falls apart and is tender.
- Garnish with fresh parsley and serve with mashed potatoes, rice, or noodles.
