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Slow Cooker Beef Bourguignon
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Serves 8
A fancy dish that's surprisingly easy to prepare.
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Ingredients:
1 tablespoon butter
4 slices bacon, chopped
2 lb stew beef, cut into cubes
1 teaspoon kosher salt, more for seasoning the beef
1/2 teaspoon ground black pepper, more for seasoning the beef
1/2 teaspoon paprika
1 teaspoon dried thyme
1 tablespoon tomato paste
3 russet potatoes, peeled and chopped
2 yellow onions, chopped
1 tablespoon minced garlic
8 oz sliced mushrooms
4 whole carrots, peeled and chopped
1 bay leaf
1 cup Pinot Noir
2 cups beef broth
3 tablespoons flour
Directions:
In a large pan, saute bacon in butter over medium heat for 3 minutes, until crisp and browned. Remove skillet from heat and transfer the bacon into the slow cooker. (Keep the bacon grease in the pan)
Pat beef dry with a paper towel. Liberally season the beef with salt and pepper. Place the beef into the pan, increase heat on skillet to medium-high, and sear for about 5 minutes per side, until browned on all sides. Transfer the beef to the slow cooker, do not drain the pan. Add in salt, black pepper, paprika, dried thyme, tomato paste, potatoes, yellow onion, garlic, mushrooms, carrots and bay leaf.
Pour the Pinot Noir and beef broth into the pan and simmer for 5 minutes. Pour the flour into the pan and whisk until there are no lumps. Pour the wine mixture into the slow cooker.
Stir together everything in the slow cooker, cover and cook on low heat for 8 hours or on high for 5 hours.
Remove bay leaf, spoon beef bourguignon onto serving plates and pour sauce over top.
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Slow Cooker Beef Bourguignon
Serves 8
Ingredients:
1 tablespoon butter
4 slices bacon, chopped
2 lb stew beef, cut into cubes
1 teaspoon kosher salt, more for seasoning the beef
1/2 teaspoon ground black pepper, more for seasoning the beef
1/2 teaspoon paprika
1 teaspoon dried thyme
1 tablespoon tomato paste
3 russet potatoes, peeled and chopped
2 yellow onions, chopped
1 tablespoon minced garlic
8 oz sliced mushrooms
4 whole carrots, peeled and chopped
1 bay leaf
1 cup Pinot Noir
2 cups beef broth
3 tablespoons flour
Directions:
In a large pan, saute bacon in butter over medium heat for 3 minutes, until crisp and browned. Remove skillet from heat and transfer the bacon into the slow cooker. (Keep the bacon grease in the pan)
Pat beef dry with a paper towel. Liberally season the beef with salt and pepper. Place the beef into the pan, increase heat on skillet to medium-high, and sear for about 5 minutes per side, until browned on all sides. Transfer the beef to the slow cooker, do not drain the pan. Add in salt, black pepper, paprika, dried thyme, tomato paste, potatoes, yellow onion, garlic, mushrooms, carrots and bay leaf.
Pour the Pinot Noir and beef broth into the pan and simmer for 5 minutes. Pour the flour into the pan and whisk until there are no lumps. Pour the wine mixture into the slow cooker.
Stir together everything in the slow cooker, cover and cook on low heat for 8 hours or on high for 5 hours.
Remove bay leaf, spoon beef bourguignon onto serving plates and pour sauce over top.
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