What could be classier – or easier – than serving classic Beef Bourguignon when you host your next soirée? Serve this recipe with mashed potatoes, egg noodles or rice.
MAKES 6 Servings - PREP TIME 25 min - COOK TIME 2 hr 30 min - TOTAL TIME 2 hr 55 min
4 slices bacon, diced
2 medium onions, sliced lengthwise
8 oz (250 g) mushrooms, halved
2 lb (1 kg) Stewing Beef Cubes
3 tbsp (45 mL) all-purpose flour
3 cloves garlic, minced
1 ½ cup (375 mL) red wine
1 ½ cup (375 mL) beef stock
1 bay leaf
1 tsp (5 mL) dried thyme
½ tsp (2 mL) EACH salt and pepper
Pan-fry bacon in Dutch oven or heavy stockpot over medium-high heat until lightly browned. Remove bacon and set aside. Sauté onions and mushrooms in bacon fat until just browned. Remove vegetables and set aside.
Brown beef, in batches and adding some vegetable oil if necessary. Sprinkle flour over meat. Add garlic, wine, broth, bay leaf, thyme, salt and pepper.
Cook, covered in 325°F (160°C) oven for 2 hours. Add reserved bacon, onions and mushrooms; cook for 30 minutes.
Slow Cooker: After Step 2, transfer meat to 24-cup (6 L) slow cooker. Cover and cook on low for 8 hours, adding reserved bacon, onions and mushrooms in final hour.
For the original recipe, click here.