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 votes5
Comments:
Serves:
10-12
Prep:
15 Min
Cook:
8 Hr
Method:
Slow Cooker Crock Pot
Ingredients
-
4 1/2 lbbeef rump roast or round roast
-
1/2 pkgbacon
-
1/2 lbpork belly
-
1 cshitake mushrooms, sliced
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1 smallbag of carrots, cut into 1 1/2 inch chunks
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1 smallbag pearl onions (peeled)
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2 Tbspgarlic cloves, chopped
-
3 largebay leaves crumbled up
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1 Tbspcoriander, ground
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1 tspcloves, ground
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2 cbeef stock
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3/4 bottleshiraz wine (any dry red wine)
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1/2 cbrandy
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3 Tbsptomato paste
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1 Tbspherbes de provence
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·sea salt & pepper to taste
-
1/4 cslurry **equal parts cornstarch & water**
How to Make Boeuf Bourguignon Logan's Way
- get your roast ready
- cut the roast into chunks, cut pork belly into chunks & slice bacon
- season with salt & pepper
- in a large heated skillet, fry bacon until crispy. remove from skillet
- in that same skillet, sautee mushrooms until golden brown. remove from skillet
- fry pork belly on bothe sides til lightly golden brown. remove from skillet
- in that same skillet, brown the beef...you may have to do 2 batches
- add all of the ingredients in a 6 quart crock pot
- cook on low for 8 hours. the last 30 minutes of cooking time add the cornstarch slurry.
- i serve it with herbed roasted garlic mashed potatoes and homemade cornbread dressing
