Recipe of the Week
From the taste kitchen of Dr. Sarah Laginess and Family
Weeknight Beef Bourguignon
INGREDIENTS
- 4 pieces bacon
- 2 1/2 pounds stew beef cut into cubes
- 2 cups red wine
- 1 tablespoon olive oil or reserved bacon grease
- 1 onion
- 4 carrots
- 4 ribs celery
- 1 teaspoon salt
- 1/2 teaspoon thyme dried, or 2 – 3 sprigs fresh thyme with the woodsy stem removed
- 2 1/2 cups chicken broth or beef, or vegetable
DIRECTIONS
- In your largest skillet, cook the bacon on medium heat until brown and crispy. Drain on paper towels and remove all but about 1 tablespoon of the bacon grease from the pan. Crumble the cooked bacon into the bottom of your slow cooker.
- Sear the cubed beef for a few minutes on medium high until golden brown on the top and bottom. Add to the slow cooker on top of the bacon.
- Deglaze the pan by adding the wine and turning up the heat to high while scrapping the brown bits off the bottom of the pan. Cook for a few minutes until reduced by half, then pour into the slow cooker.
- Add a tablespoon of olive oil (or bacon grease if you have extra) to the pan and cook the veggies on medium heat for 2 – 3 minutes while stirring occasionally. Add the veggies to the slow cooker along with the seasonings and broth and cook on low for 6 to 8 hours. Serve over whole-grain noodles and enjoy. —>For a real treat, make gravy with the liquid when it’s done cooking.
Notes:
I am not a big fan of thyme so I substituted with oregano.
Source:
https://www.100daysofrealfood.com/weeknight-beef-bourguignon/
