|
French Beef Bourguignon
Ingredients
2 tablespoons vegetable oil
2 pounds boneless beef chuck, cut into 1-inch pieces
2 cups carrots, cut into thin pieces about 4-inches in length
2 stalks celery, sliced
1 small yellow onion, peeled and diced
14½ ounce can diced tomatoes, undrained
1 cup white button mushrooms. chopped
1 cup dry red wine
1 teaspoon salt
1 tablespoon fresh thyme leaves, chopped
1 teaspoon fresh basil, minced
1 teaspoon dry mustard
¼ teaspoon freshly ground pepper
¼ cup water
2 tablespoons flour
Directions
1. In a large skillet placed on stovetop set to medium-high heat, add oil.
2. Once the oil is hot, sear beef, turning each piece as it browns. Repeat with the remaining beef until it has all been browned. Transfer beef into the stoneware and place in slow cooker heating base.
3. Add the carrots, celery, onion, tomatoes, mushrooms, wine, salt, thyme, basil, mustard and pepper.
4. Cover and cook on High for 4 to 5 hours or on Low for 8 to 10 hours, or until the vegetables and beef are very tender and the sauce is rich.
5. Thirty minutes before serving, combine the water and flour in a small bowl until smooth. Turn the heat to High. Gradually add the flour and water to the soup and stir until the sauce thickens, about 3 to 5 minutes. Heat through and serve.
|
Crock Pot
ch cabinets and have totally forgotten about it. Most of the married population seems to have gotten their Crock pot for a wedding gift but haven’t done any cooking in it yet. I never really got into the habit of using my Crock pot because whatever dish I tried cooking in it, it always seemed to taste the same somehow and that taste was not my favorite. But as I scroll through the cooking section in 