Tag: #meat

Slow-Cooked Beef Bourguignon in a Rich Red Wine Gravy

This meal is comforting and perfect for the cold months.

Watch the video here: https://youtube.com/shorts/DuYgXQOM6pg

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 5-6 slices bacon cut into ¼-inch slices
  • 3 pounds boneless beef chuck and cut into 1½-inch cubes
  • 1-2 carrots sliced 1/2-inch thick
  • 1 large white onion, diced
  • 3 cloves garlic, minced
  • 1 pinch coarse salt and freshly ground pepper
  • 1 tablespoon tomato paste
  • 1 cup soy sauce
  • 16 oz. pearl onions thawed (optional)
  • 3 cups red wine like Merlot, Pinot Noir, or a Chianti — for a milder sauce, use only 2 cups of wine
  • 2 cups beef stock
  • 1 teaspoon fresh thyme, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 2 bay leaves
  • 1 pound fresh small white or brown mushrooms, quartered
  • 2 tablespoons butter
Instructions
  1. In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
  2. Add the red wine to the slow cooker.
  3. Add beef broth, tomato paste, and soy sauce to the slow cooker.
  4. Add garlic, thyme, onions, carrots, pearl onions, and mushrooms to the slow cooker.
  5. Give it a good stir and cook on low until beef is tender for 8-10 hours. Your whole house will smell incredible!
  6. Serve with truffle mashed potatoes, and garnish with fresh thyme or parsley.

Slow Cooked Pot Roast with Mashed Potatoes and English Peas

Nothing more fragrant in a home than the aromatic smell of a pot roast cooking all day.

INGREDIENTS

  • 1 (4 pound) beef roast (such as chuck, eye of round, etc.)
  • salt and pepper to taste
  • 1 onion, sliced
  • 4 cloves garlic, chopped
  • 1 tablespoon fresh rosemary, chopped (or 1/2 tablespoon dried rosemary)
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
  • 1 cup beef broth
  • 2 tablespoons flour (rice flour for gluten-free)
  • 1 teaspoon Dijon mustard (optional)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons black pepper, coarsely ground

DIRECTIONS

  1. Season the roast with salt and pepper to taste, place it in the slow cooker, top with the onions, garlic, rosemary, thyme, and broth and cook on low for 8-10 hours.
  2. Remove the roast from the slow cooker and set aside.
  3. Skim 4 tablespoons of the fat from the juices in the slow cooker and heat it in a saucepan over medium heat, sprinkle in the flour and cook until lightly golden brown, add the remaining liquid from the slow cooker along with the mustard, Worcestershire sauce and pepper and simmer until it thickens, about 2 minutes before seasoning with salt to taste.
  4. Pull the beef apart and serve topped with the gravy.
  5. Add mashed potatoes and green English peas as accompanying side dishes