Boeuf Bourguignon Logan's Way

Sherri Williams

By
@logansw

I have made this dish a few times. It's one of my favorites. I can even get Roy to eat it because it' looks likes beef stew or a good pot roast. This is how the French fancy-up up a pot roast. I added just a few other ingredients to Loganize it. I hope you enjoy this as much as we do. Cooking with Passion, sw :)


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Rating:
★★★★★ 3 votes
Comments:
Serves:
10-12
Prep:
15 Min
Cook:
8 Hr
Method:
Slow Cooker Crock Pot

Ingredients

4 1/2 lb
beef rump roast or round roast
1/2 pkg
bacon
1/2 lb
pork belly
1 c
shitake mushrooms, sliced
1 small
bag of carrots, cut into 1 1/2 inch chunks
1 small
bag pearl onions (peeled)
2 Tbsp
garlic cloves, chopped
3 large
bay leaves crumbled up
1 Tbsp
coriander, ground
1 tsp
cloves, ground
2 c
beef stock
3/4 bottle
shiraz wine (any dry red wine)
1/2 c
brandy
3 Tbsp
tomato paste
1 Tbsp
herbes de provence
sea salt & pepper to taste
1/4 c
slurry **equal parts cornstarch & water**

Step-By-Step

1get your roast ready
2cut the roast into chunks, cut pork belly into chunks & slice bacon
3season with salt & pepper
4in a large heated skillet, fry bacon until crispy. remove from skillet
5in that same skillet, sautee mushrooms until golden brown. remove from skillet
6fry pork belly on bothe sides til lightly golden brown. remove from skillet
7in that same skillet, brown the beef...you may have to do 2 batches
8add all of the ingredients in a 6 quart crock pot
9cook on low for 8 hours. the last 30 minutes of cooking time add the cornstarch slurry.
10i serve it with herbed roasted garlic mashed potatoes and homemade cornbread dressing

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: French
Other Tag: Healthy
Hashtags: #red, #onions, #wine, #Carrots