Earlier in the week I made beef stew. It was so good that I had a hard time waiting the full 10 hours until dinner to dish myself up a bowl! I cooked it on the stove, but it can definitely be cooked in a crockpot after the initial browning of the meat.
I based my recipe on my mom’s boeuf bourguignon recipe, but I omitted the bacon, as we didn’t have any in the house.
- 1.5 cups white onions, diced
- 3/4 cup each carrots and celery, diced
- 1 cup white mushrooms, cleaned and sliced (tops only, stems may be discarded or saved for a later use)
- 2 T. Air Dried Shallots
- 1 T. Minced Garlic
- 4 T. Butter or Olive Oil (your choice), divided
- 2 lbs. Stew Beef, cut into bite sized pieces (chuck roast works great)
- 1/2 c. AP Flour
- 6 cups beef stock
- 1 Bottle Red Wine (approx. 4 cups), your choice.
- Spices: 1 Bay leaf, 1 T. French Tarragon, Pinch Rubbed Sage, 1 T. Thyme, Salt, Pepper
- In a Large Stock pot, melt 2 T. butter/heat olive oil over medium heat.
- Add onions, carrots, celery and mushrooms. Cook on medium/low heat, stirring occasionally until onions are clear and veggies have sweated.
- While veggies are cooking, rinse meat and toss gently in AP Flour to coat.
- After veggies are cooked, scoop out of pot and set aside, add remaining butter/oil, and brown beef over medium heat.
- Add cooked veggies back in and stir/scrape browned bits off the bottom and sides of pot.
- Turn heat up to medium/high and add in about half the wine. Scrape off as much of the browned bits off the bottom and sides as you can as the wine cooks.
- Add remaining wine, stock, and herbs. Cover pot and cook on low for 6-8 hours, stirring occasionally. If you wish, you can transfer everything to a crockpot and cook on low for 8-10 hours.
- Serve with hot, buttered bread, and a green salad. It is soooooo good. If you have leftovers (hahahaha), it is great re-heated and served over rice or buttered noodles.