One of the first recipes I posted on the blog was one for a slow cooker version of Beef Burgundy. In fact, it became a very popular post as it gave my secret to ensure my slow cooker prep from the night before was not forgotten the next morning when it was time to start the cooking.
This version does it the old-fashioned way, in a big ole pot.
The flavors are so rich in this dish and served over Amish noodles, it was fantastic.
Make sure you never cook with a wine that you wouldn’t drink directly.
I used pre-cooked bacon, so this was doing just a little browning up.
I did add a little oil as the pre-cooked bacon yielded little grease.
Adding the veggies.
And the wine.
Putting the meat back in and the spices.
Finally the mushrooms.
So tasty. The meat melted in my mouth.
Prep Time: 1 hr | Cook Time: 2 hrs | Makes: 10
- 2 slice(s) bacon, cut into 1/2-inch pieces
- 3 pound(s) boneless beef chuck, trimmed and cut into 1 1/2 inch chunks
- 5 carrots, cut into 1/2-inch pieces
- 3 clove(s) garlic, crushed with side of chef’s knife
- 1 large onion, cut into 1-inch pieces
- 2 tablespoon(s) all-purpose flour
- 2 tablespoon(s) tomato paste
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) coarsely ground black pepper
- 2 cup(s) dry red wine
- 4 sprigs fresh thyme
- 1 package(s) (12 ounces) mushrooms, trimmed and each cut into quarters, or halves if small
- 1/2 cup(s) (loosely packed) fresh parsley leaves, chopped
1. In 5- to 6-quart Dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to medium bowl.
2. Pat beef dry with paper towels. Add beef, in 3 batches, to bacon drippings and cook over medium-high heat 5 minutes or until well browned on all sides. With slotted spoon, transfer beef to bowl with bacon. Preheat overn to 325 degrees F.
3. To drippings in Dutch oven, add carrots, garlic, and onion, and cook 10 minutes or until vegetables are browned and tender, stirring occasionally. Stir in flour, tomato paste, salt, and pepper, and cook 2 minutes, stirring. Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven.
4. Return meat, meat juices, and bacon to Dutch oven. Add thyme and mushrooms; heat to boiling. Cover Dutch oven and bake 1 1/2 to 2 hours or until meat is fork-tender, stirring once. Skim and discard fat from liquid; discard thyme sprigs. Sprinkle with parsley to serve.
*** REMINDER ***
If you have an interest in participating in DICED! A Ranting Chef competition, the deadline is midnight on February 28, 2013. For full details about the competition, see the original post by clicking here.