Monday, November 5, 2012

Slow Cooking Supper: Boeuf Bourguignon

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I know, I know, Boeuf Bourguignon should be this all day, long process, which makes you feel like Julia Child on the cusp of your career in the back alleys of Paris.  Sorry that this dish doesn't allow you the same type of thrilling feeling.  But, I don't have a dutch oven.  PS - why does my boyfriend always laugh when I say dutch oven?  I know we've established most boys are about 5 years old but still...keep a lid on it.  Literally.

Anyway, a dutch oven is a much-needed gift that I have been dropping hints about to my mom and Awa and basically anyone else that will listen.  Nothing like rubbing it in their faces by actually writing it down on a public forum for all to see.  Hope Santa (or anyone) is listening!  I think the ability to go from stovetop to oven is key for the many recipes that I salivate over, and wait, to make.

One of these is Crepes of Wrath's Boeuf Bourguignon which when I saw it immediately got pinned, liked, favorited and pretty much whatever else one could do to a recipe online.  Well, when John's friend, P, was up here this weekend (working as a volunteer for Hurricane Sandy efforts), he stayed with us for one night.  After a week of trudging in the cold, wet, weather, I couldn't think of a better dish to give him than a hearty stew like this.  But, in the crockpot.  Julia Child will have to wait until after Christmas.
Boeuf Bourguignon (adapted from Crepes of Wrath and here)
Serves:  4
2 pounds beef round steak, cubed
5 tablespoons flour, divided
1/2 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons butter, divided
1 pint mushrooms, quartered
2 1/2 cups beef stock
1 pound white potatoes, cleaned and cut into bite-sized pieces
1 white onion, sliced
3 carrots, diced into bite-sized pieces
1 cup red wine
1 sprig thyme
3 sprigs rosemary
1 bay leaf

Combine the cubes of steak, 3 tablespoons of flour, salt, and pepper.  In a large saute pan, melt half the butter.  Add the steak and brown on all sides (3-5 minutes).  Transfer to the crockpot.  Melt the remaining butter in the same pan and cook the mushrooms until browned (5-7 minutes).  Transfer the mushrooms to the crockpot.  Add the beef stock to the pan and warm through.  Whisk in the remaining 2 tablespoons of flour, making sure to scrape up all the brown bits left in the pan.  Transfer this mixture to the crockpot and add the potatoes, onion, carrots, and red wine.  Stir well.  Add the thyme, rosemary, and bay leaf.  Cook on low for 5-6 hours, or on high for 2-3 hours, stirring occasionally, until you are ready to serve.  Serve immediately.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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