Friday, 24 October 2008

Beef Bourguignon

1 Cup Dry red wine
2 Tablespoons Olive oil
1 Large Onion diced
1/2 Teaspoon Thyme
2 Tablespoons Parsley chopped
1 Bay leaf crushed
1/4 Teaspoon Pepper
2 Pounds stewing beef, cut into 1 inch cubes
3 Slices Bacon (thick-cut if possible) diced
12 Small White onions
1/2 Pound Sliced mushrooms
2 Cloves Garlic minced
1 Teaspoon Salt

  • Combine first seven ingredients, mix well, add beef. 
  • Marinate at least 3 hours (overnight if refrigerated).
  • Drain meat, reserving marinade. 
  • In skillet, saute bacon and remove. 
  • Brown meat in bacon fat. 
  • Combine beef, bacon, vegetables and seasonings in slow cooker. 
  • Pour over enough marinade to cover -- add more wine if necessary. 
  • Cook on high 6-8 hours
  • Shortly before serving, make a slurry of 1 tablespoon of flour and juice from the marinade and add to crock pot.  Stir until mixed in well and cook a bit longer until mixture slightly thicker.
  • Serve over mashed potatoes.