N
nicolef
Guest
Beef Bourguignon
1 1/2 lbs boneless chuck or rump roast
3 T olive oil
2 large carrots, peeled &chopped (or use baby carrots)
1 small onion chopped roughly
salt, to taste
dash or two of cayenne pepper (or use black pepper)
1/2 tsp thyme
2 T tomato paste
1 bay leaf
1 3/4 c red wine
1/2 lb mushrooms
cube meat and brown in olive oil ( you can skip this if you want to, but browning adds to the flavors, I have done this the night before and left in the crockpot in the refrigerator.)
Add vegetables and everything except the mushrooms into the crockpot. Cook on low 8 hrs, add the mushrooms during the last 1 hr.
Serve with mashed potatoes, mashed cauliflower or some good bread.
The crock pot and wine tenderize the meat so it just melts in your mouth.
I also like to add extra carrots and some celery. Some garlic also boosts the flavor.
1 1/2 lbs boneless chuck or rump roast
3 T olive oil
2 large carrots, peeled &chopped (or use baby carrots)
1 small onion chopped roughly
salt, to taste
dash or two of cayenne pepper (or use black pepper)
1/2 tsp thyme
2 T tomato paste
1 bay leaf
1 3/4 c red wine
1/2 lb mushrooms
cube meat and brown in olive oil ( you can skip this if you want to, but browning adds to the flavors, I have done this the night before and left in the crockpot in the refrigerator.)
Add vegetables and everything except the mushrooms into the crockpot. Cook on low 8 hrs, add the mushrooms during the last 1 hr.
Serve with mashed potatoes, mashed cauliflower or some good bread.
The crock pot and wine tenderize the meat so it just melts in your mouth.
I also like to add extra carrots and some celery. Some garlic also boosts the flavor.
I even have plans for heating leftovers in it!