Wednesday, March 19, 2014

Thank you Amanda Whitley!
Beef Burgundy

2 lbs beef stew meat
4-6 carrots
1-2 sweet onions, sliced thickly 
5 tablespoons flour
2 cups beef broth
1 cup red wine
1-2 tablespoons garlic
2 tablespoons tomato paste
2 tablespoons unsalted butter

Mushrooms are wonderful additions. Clean and slice, if using.

Coriander, red pepper, paprika could be used for additional seasoning.

Place meat in large bowl with 2 tablespoons flour, salt and pepper (1/2 teaspoon pepper each and additional spices if using) and toss to coat.

Melt butter in a large skillet at medium/high heat. Add beef and sear all sides (do not crowd; cook in batches, if needed). Remove beef from skillet after about 5 minutes and add to slow cooker.

Reduce heat and add 1 cup of the broth. (I like to add a couple dashes of worchestire sauce here, too). Cook for approximately 2 minutes, using a whisk to scrap up brown bits from the bottom. Pour into slow cooker and add carrots, onions, mushrooms if using, garlic, red wine and remaining 1 cup of beef. Stir in tablespoons of paste.
Cover. Cook on HIGH for 5 hours or LOW for 61/2 hours.

Before serving, remove beef and vegetables to a serving platter or bowl.

In a small bowl, create a slurry of remaining 3 tablespoons of flour and 3 tablespoons of water.

Carefully spoon liquid from slow cooker into a medium saucepan and whisk in flour mixture. Bring to a boil and allow to bubble 3 minutes until thickened. Pour thickened sauce overtop stew.

Serve alongside noodles, mashed potatoes and with a salad or creamed kale. 


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