Today a friend asked for a recipe for Beef Bourguignon using a crock pot.
This is a slightly altered version of Julia Child’s, the big differences being this doesn’t include bacon and I replaced butter for olive oil. Sorry Julia.
2 pounds lean stewing beef, cut into cubes
2 tablespoons flour
3 cups red wine, full-bodied
2 to 3 cups brown beef stock
1 tablespoon ketchup
4 cloves smashed garlic
1 large onion, in large chunks
carrots, peeled, in large chunks
4 celery stalks, in large chunks
1 1/2 pounds red-skinned potatoes, quartered
1/2 pound mushrooms
1 teaspoon of each: thyme, parsley, rosemary, sage
3 bay leaves
*Instead of cooking the whole thing in a large pot, sauté the beef in a pan and deglaze the pan with wine after transferring everything to the crock pot. *
Place flour in large bowl. Season with salt and pepper. Add olive oil to a heavy Dutch oven over high heat. Working in batches, add beef to pot and sauté until brown on all sides, about 5 minutes per batch. Remove beef and toss in flour. Return all meat to pot. Add wine, garlic, broth, ketchup and herbs. Cover; simmer for about 1/2 hour. Add the rest of the ingredients and cook on a low temp for 2 hours or longer.