Recipe Courtesy of “Not Your Mother’s Slow Cooker - Recipes for Entertaining” by Beth Hensperger / Image Courtesy of Mike
A well-made beef burgundy, the venerable braisedsaute de boeuf a la bourguignoonne, is a treasure; the meat melts in your mouth and the wonderful wine does its magic both as a flavor agent and as a tenderizer.
It is a bistro standard and one of the most famous slow-cooked beef stews in the culinary world. We love the stew meat cut from the bottom round or even oxtails, as you wish.
Please, no generic “burgundy” wines here; choose something nice (the wine makes a big difference) and let the flavor of this wonderful dish entertain your senses.
In this version, the beef is not browned first, but if you’d prefer it that way, please go ahead. It also requires marinating overnight, so plan accordingly. Serve this straight out of the crock with steamed potatoes and baby carrots.
4 pound stewing beef, trimmed of any excess fat and cut into 2-inch chunks
1 ¼ cups red Burgundy
¼ cup olive oil
1 teaspoon freshly ground black pepper
8 strips bacon, diced
1 large onion, diced
2 shallots, minced
1 pound white mushrooms, cut in half or quartered
2 cloves garlic, crushed
¼ cup all-purpose flour
1 tablespoon tomato paste
1 teaspoon crushed dried thyme
2 cups beef broth
¼ cup Cognac (optional)
Bouquet of 4 sprigs fresh parsley, stems tied with kitchen twine
Salt to taste
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