Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 1 tablespoon OLIVE OIL; 4 ounces SALT PORK [or bacon]; 2 pounds STEW BEEF; 1 pound MUSHROOMS [TRIMMED AND HALVED]; 2 ONIONS [SLICED THIN]; 3 CARROTS [PEELED AND THINLY SLICED]; 3 teaspoons GARLIC [Minced]; 2 sprigs Thyme [fresh]; 1 Bay Leaf; 1 teaspoon Salt; 1/2 teaspoon Peppercorns [cracked]; 1/4 cup Flour; 2 cups Red Wine [dry]; 1/2 cup Beef Broth; 1 Orange [zest of]; 3 tablespoons Parsley [fresh, chopped fine]

16 ingredients

4 steps

Ingredients

1 tablespoon OLIVE OIL
4 ounces SALT PORK [or bacon]
2 pounds STEW BEEF
1 pound MUSHROOMS [TRIMMED AND HALVED]
2 ONIONS [SLICED THIN]
3 CARROTS [PEELED AND THINLY SLICED]
3 teaspoons GARLIC [Minced]
2 sprigs Thyme [fresh]
1 Bay Leaf
1 teaspoon Salt
1/2 teaspoon Peppercorns [cracked]
1/4 cup Flour
2 cups Red Wine [dry]
1/2 cup Beef Broth
1 Orange [zest of]
3 tablespoons Parsley [fresh, chopped fine]

Directions

1

1. In a large skillet heat oil over medium high heat. Add salt pork [or bacon] and cook, stirring until crisp. Using a slotted spoon, transfer to a paper towel to drain. Drain off all but 2 tablespoons of fat.
2

2. Add beef to the pan, in batches, and brown. About 4 minutes per batch. Transfer to slow cooker.
3

3. Add mushrooms to pan and cook until tops are lightly browned, about 4 minutes. transfer to slow cooker. Add onions and carrots to pan and cook, stirring, until softened, about 7 minutes. Add garlic, thyme, bay leaf, salt, and peppercorns and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add wine and beef broth, bring to a boil and cook, stirring and scraping up brown bits from the bottom of the pan, until thickened, about 5 minutes.
4

4. Transfer to slow cooker, Stir in salt pork [or bacon] and orange zest. Cover and cook on low for 8 hours on low, or 4 hours on high, until beef is very tender. Discard the bay leaf. Garnish with parsley before serving.