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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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**

Directions Step-By-Step

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