I am doing this dish of Beef Bourguignon as a special request from a viewer in England named Paul. He contacted me and asked if I would make something in a slow cooker. He is only now getting into cooking and didn’t want to look at a cookbook or look for a recipe to read online he is more of the visual type so this week I am making Beef Bourguignon or Beef Burgundy, using two inch chunks of beef bottom round, carrots, pearl onions, mushrooms, and baby golden potatoes coated with a deeply flavored, silky sauce that is fortified with some French cognac! Please visit my Youtube channel @ MrEZCooking today! The recipe can be found below. Enjoy!
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Ingredients
A crock pot or slow cooker 5 quart minimum.
A slotted spoon.
Cheese cloth.
String.
8 ounces of French Andouille sausage.
1 cup of flour for coating the beef.
3 Tbsp. of olive or cooking oil.
3 Lbs. of beef chuck, bottom round, or even cross cut shanks or oxtail would work wonderfully!
2 carrots sliced. I sliced on the bias.
1 12oz bag of frozen/drained pearl onions.
1/2 regular brown onion charred on both flat and rounded sides.
2 stalks celery cut on bias.
A pinch of salt and black pepper for each sauteed layer of food processed.
1 750ml bottle of red wine. I used Pinot Noir.
2 cups of beef stock.
1 or 2 Tbsp. tomato paste.
4 cloves of garlic mashed.
1 Lb. thick sliced or quartered mushrooms. I used Crimini mushrooms.
12 to 16 oz of fingerling potatoes, baby yellow potatoes, or baby red potatoes.
Optional: 1 or 2 Tsp. of Worcestershire sauce.
BOUQUET GARNI:
1 Tsp. thyme.
1 Tsp. rosemary.
2 Bay leaves crushed.
Put ingredients in piece of cheese cloth then bring corners together and tie with string.
Instructions
Cut your Andouille sausage into 1/2 thick slices.
Put some cooking oil in your saute pan or skillet and brown the sausage up.
When sausage is browned remove from skillet orsaute pan with slotted spoon and set aside.
Now take 1 cup of flour in a large mixing bowl and coat your meat.
If needed add some cooking oil to the fat from the Andouille and brown the meat then set it aside. Add a pinch of salt and black pepper
TIP: Make sure your beef is thoroughly dry of all excess moisture. If the meat is wet it will not brown correctly!
Take half of a brown onion and coat flat surface with cooking oil and char in cast iron grill if you have one. If not you can use your stoves gas jet, just make sure you have proper ventilation.
Take your sliced carrots, celery, and pearl onions and brown them in the same saute pan or skillet as the meat. Add some cooking oil if needed to do so. Add pinch salt and black pepper while cooking. Once browned set aside.
Now saute your mushrooms in the pan. If needed add some butter to pan to accomplish this. Pinch of salt and black pepper while sauteing.
Make your bouquet garni: 1 Tsp. rosemary, thyme, 2 crushed bay leaves in cheesecloth and tied with string.
Assemble crock pot:
Put charred brown onion half in crockpot.
Add browned beef to the crock.
Add Andouille sausage to the pot.
Now add your veggies to the pot.
Add mushrooms to the pot now.
Pour in your bottle of red wine.
Pour in your 3 cups of beef stock.
Add your bouquet garni.
About 3 hours into cooking add your 1 to 2 Tbsp. Tomato paste and mix in.
About an hour before beef bourguignon is done add your potatoes and mix.
I cooked my dish for 8 hours last night and it came out wonderful
Eat and Enjoy!
As stated in my blog post this is not Julia Child’s version of this dish but I promise if you make this dish you will fall in love with the flavors and textures that Beef Bourguignon has to offer! This is a classic meal to make for any family!
Video Rating: 4 / 5
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