Sunday, March 14, 2010

Beef Bourguignon

Ever since I watched the movie "Julie and Julia" I wanted to try this recipe.  This is one of Julia Child's signature recipes but the original scared me a little so when Melissa posted this crockpot version I knew that it was for me.  This was so yummy, even the kids had seconds as did the in-laws.

3 lbs beef roast or stew meat (the better the meat the better this recipe will turn out.  I recommend getting some from a butcher or your own cow--at least that's what we do in Idaho)
6 slices bacon
2 T. olive oil
1 onion, slice in rings
1 cup carrots, chopped or baby
4 garlic cloves, smashed and chopped
1 T. herbs de provence (recipe below to make your own)
1 t. kosher salt
1/2 t. black pepper
1 T. tomato paste
2 c. red wine (can use non-alcoholic if you wish, but the alcohol will cook out)
Herbs de provence:
1 t. thyme
1 t. rosemary
1 t. marjoram
1 t. basil
1/2 t. sage
1/2 t. oregano

* Using a 6 quart slow cooker, smear around the olive oil all over the bottom and sides.  Lay down 3 slices of bacon.  Add sliced onion and garlic. Put meat on top and sprinkle with herbs de provence.  Add tomato paste.  Lay 3 more slices of bacon and put carrots on top.  Pour wine over the top.  

*  Cover and cook for 8-9 hours on low or 4-5 hours on high, or until the meat reaches desired tenderness ( I would recommend for at least 8 hours, you want your meat falling apart).  If you are using a roast, you might want to flip it over an hour before serving so more liquid is absorbed.

* Serve with whipped mashed potatoes and a ladle full of meat, vegetables and juices.
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