My friend, Merrie, made me Julia Childs Beef Bourguignon a couple of months ago and it was delicious! I wanted to recreate it without all of the work (she said it seriously took her all day to make!). So here is my modified crock pot beef bourguignon... with cream.
Modified Beef Bourguignon2 tablespoons olive oil
2-3 pounds beef roast
Salt and pepper
2 cups red wine (used Burgundy)
1 1/2 cups brown beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
3 carrots, sliced
12-15 white onions, small
1 cup mushrooms, fresh and quartered
1/2 cup half and half or cream
Salt and Pep to taste
Sprinkle salt and pepper all over the beef, and brown in oil on the stove. Place beef in crock-pot. Pour wine into pan, let the alcohol cook out, and scrape up the little left over beef bits. Add beef stock, tomato paste, and garlic to the wine, and pour into the crock-pot. Add the rest of the ingredients to the crock-pot (except cream), cover, and for 8 hours on High, or 4 hours on Low.
When meat is tender enough to pull apart, suction all of the juice out, put in sauce pan, and simmer. Mix 1-2 tbs corn starch in a small amount of water, and whisk into sauce until it thickens to a thin gravy consistency. Whisk in 1/2 cup of cream. Add salt and pepper until it tastes the way you like it.
Pull beef apart into small chunks. Add sauce back into the crock-pot with meat. Serve over rice.
(I also always throw potatoes into the crock-pot to cook along with the other stuff, and remove them when they are tender, to eat on the side)
Salt and pepper
2 cups red wine (used Burgundy)
1 1/2 cups brown beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
3 carrots, sliced
12-15 white onions, small
1 cup mushrooms, fresh and quartered
1/2 cup half and half or cream
Salt and Pep to taste
Sprinkle salt and pepper all over the beef, and brown in oil on the stove. Place beef in crock-pot. Pour wine into pan, let the alcohol cook out, and scrape up the little left over beef bits. Add beef stock, tomato paste, and garlic to the wine, and pour into the crock-pot. Add the rest of the ingredients to the crock-pot (except cream), cover, and for 8 hours on High, or 4 hours on Low.
When meat is tender enough to pull apart, suction all of the juice out, put in sauce pan, and simmer. Mix 1-2 tbs corn starch in a small amount of water, and whisk into sauce until it thickens to a thin gravy consistency. Whisk in 1/2 cup of cream. Add salt and pepper until it tastes the way you like it.
Pull beef apart into small chunks. Add sauce back into the crock-pot with meat. Serve over rice.
(I also always throw potatoes into the crock-pot to cook along with the other stuff, and remove them when they are tender, to eat on the side)
