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Prep Time: 720 Minutes Cook Time: 720 Minutes |
Ready In: 1440 Minutes Servings: 8 |
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Slow cooker version of traditional boeuf bouguignon. In my opinion, it’s better than any other kind I’ve had. This is not an especially quick meal, even though it’s cooked in the slow cooker. It requires a 12 hour marinade, and then another 12 hours cook time (on low; 8 hours on high). Ingredients:
1 large carrot, peeled and sliced |
3 garlic cloves, crushed and peeled |
4 cups dry red wine |
2 bay leaves |
3 sprigs fresh parsley |
4 sprigs fresh thyme |
3 lbs boneless chuck roast, cut into 3/4-inch cubes |
6 tablespoons vegetable oil |
4 ounces bacon |
8 ounces white mushrooms, cleaned and sliced |
16 ounces frozen pearl onions |
3 tablespoons all-purpose flour |
2 garlic cloves, peeled and minced |
1 teaspoon fresh ground black pepper |
1 1/2 teaspoons salt |
wine from marinade |
1 cup beef broth |
2 bay leaves |
3 sprigs fresh parsley |
4 sprigs fresh thyme |
Directions:
1. To marinate the meat, place the carrot, garlic, wine, bay leaves, parsley, and thyme in a gallon-size resealable plastic bag or a large nonreactive bowl. Add the meat and seal the bag or cover the bowl with plastic wrap. Refrigerate for 6 to 12 hours.
2. To make the stew, drain the meat and vegetables in a strainer set over a large bowl. Set the vegetables from the marinade aside in a bowl, and reserve the strained wine. Heat 2 tablespoons of the oil in a large saute pan over medium-high heat. Brown the bacon lightly, and place it in the insert of the slow cooker. Add more oil to the saute pan, if necessary, and brown the reserved vegetables from the marinade. Place them in the slow cooker.
3. Dry the meat well with paper towels. Add 2 more tablespoons of the oil to the saute pan over medium-high heat and brown the meat; you may have to brown it in several batches so as not to crowd the pan. Transfer the meat to the insert. Put the mushrooms, onions, flour, minced garlic, pepper, salt reserved win, broth, and the boquet garni in the insert. Cover and cook on LOW for 12 hours, or on HIGH for 6 to 8 hours, until the meat and vegetables are tender when pierced with the tip of a small knife.
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