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Beef Bourguignon

Best served with mashed or roasted potatoes
Print Recipe
Prep Time 1 hour
Cook Time 8 hours
Total Time 9 hours
Course: Main Course
Cuisine: French
Ingredients Equipment Method

Ingredients
  

  • 3 lb Beef Brisket Trimed of all fat (cubed 1-2")
  • 8 slices Bacon
  • 4 tbsp all-purpose flour
  • 3/4 cup butter
  • 1 1/2 cups Red Wine Dry
  • 20 Oz Peal Onions Less if frozen / pealed
  • 2 Carrots thin sliced or chopped
  • 16 oz Mushrooms
  • 6 cloves garlic Finely diced
  • 3 tbsp Tomato Paste
  • 32 oz Beef stock
  • 1 Bay Leaf
  • 1 tsp Salt
  • 1/2 tsp ground black pepper

Equipment

  • Crock Pot

Method
 

  1. Start crockpot on low.
  2. Blanch Perl Onions: 30 seconds in boiling water, then straight to ice-water. Cut root ends and squeeze out the centers.
  3. Reserve 20% of the chopped garlic for the mushrooms.
  4. Render bacon in a heavy pan, remove to a paper towel and chop into small pieces when cool.
  5. Brown brisket cubes in small batches. Don't get too many in the pan or they will steam insteand of saute. Drain on paper towels, then move to crock pot.
  6. Drain off anyt excess grease, then brown onions, carrot and garlic. Move to crock pot.
  7. Deglaze the pan with 1/2 cup of red wine. Pour the result into the crockpot.
  8. In two batches so they do not steam: Melt 1 tbsp cup of butter and sautee half of the mushrooms and half of garlic until mushrooms are golden brown. Refrigerate.
  9. Melt the remaining 1/2 cup of butter in the pan, then slowly add flour to form a light roux. Stir this into the crockpot.
  10. Total cooking time will be 8 hours, but adjust seasoning and add mushrooms during the last 30 minutes.
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