Thursday, January 12, 2012

BEEF BOURGUIGNONNE IN THE CROCK COOKER

Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:



Jackie says she doesn't even know how many people this recipe will serve -- everyone eats more than their share!.

BEEF BOURGUIGNONNE IN THE CROCK COOKER

Courtesy of Chef Jackie Olden © 2011

Ingredients:

6 strips bacon, cut into 1/2-inch pieces
3 pounds rump or chuck, cut into 1-1/2 inch cubes
1 large onion, sliced
1 large carrot, peeled and sliced
3 tablespoons flour
1 (10-ounce) can beef broth
1-1/2 cups burgundy
1 tablespoon tomato paste
2 cloves garlic, minced
1/4 teaspoon whole thyme
1 bay leaf
1/2 pound white onions, peeled (boiling)
(may use canned if you like)
1 pound mushrooms, sliced

Directions:

Cook bacon until crisp, remove with a slotted spoon. Brown meat in bacon fat, put meat into crock. Brown carrot and onion. Season with 1-1/2 teaspoons salt, 1/8 teaspoon pepper, stir in flour. Add broth and mix thoroughly. Pour ingredients over meat in crock cooker. Add cooked bacon, wine, tomato paste, garlic, bay leaf, thyme and 1/2 pound white onions. Cover crock and cook on low 8 to 10 hours.

(Remember don't lift the lid during cooking time.) Saute mushrooms in 2 tablespoons butter, add to crock cooker 1 hour before serving.

If desired, turn cooker to high to tighten gravy and add 1/4 cup flour mixed with 2 tablespoons butter, combine and roll into balls the size of peas and drop into cooker.

Serves 10


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