Good Bite says: Beef Bourguignon was one of Julia Child's favorite recipes. Here, we've simplified the classic by cooking all ingredients in a slow cooker which saves you time and stress. Simply add your ingredients and flick the 'on' switch.
Slow Cooker Beef Bourguignon
Yield: 6 to 8
6 slices bacon, cut into 1-2-inch thick pieces
3 pounds rump roast, trimmed, cut into 1-inch thick cubes
1 large carrot, peeled and sliced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
10 ounces beef broth (1 can condensed)
1/3 cup cognac
1 cups burgundy or red wine
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon thyme
1 whole bay leaf
1/2 pound small white onions, peeled
1 pound fresh mushrooms, sliced
Cook bacon in large skillet until crisp. Remove and drain.
Season beef generously with salt and pepper and brown on all sides in bacon drippings. Sprinkle flour over the beef and stir to coat evenly. Turn off heat, add cognac, mix, turn heat back on and add broth, scraping the browned bits from the bottom of the pan and bring mixture to a boil to thicken.
Transfer to slow cooker and add wine, bacon, sugar, carrots, tomato paste, garlic, thyme, bay leaf, pearl onions and mushrooms. Cover; cook on low 8 to 10 hours or on high for 5 to 6 hours.
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