Boeuf Bourguignon Logan's Way
By
Sherri Williams
@logansw
1
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 :)
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**
How to Make Boeuf Bourguignon Logan's Way
- 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
