This recipe was inspired by Julia Child and her recipe for "Classic Beef Bourguignon" from her book "Mastering the Art of French Cooking". My version is done in the slow cooker, and I have tweaked a fair bit of the ingredients to make a version I think is very tasty. I am serving over a bed of herb and garlic "smashed" potatoes with the skins on.
Ingredients:
1 lb of stewing meat, cut into 1 inch cubes
1/4 lb of fresh sliced mushrooms
2 onions sliced thin
2 stalks of celery chopped
2 carrots, peeled and chopped
1 package of Club House brand slow cooker "beef stew mix"
1 cup red wine (young and full bodied like herself, says Julia)
1 cup water
1 cup beef stock
2 tsp thyme
2 cloves minced garlic
1/2 lb of maple flavoured bacon cut into 1 inch pieces
salt and pepper to taste
2 tbsp of flour
Directions:
Place uncooked mushrooms, carrots, and celery in bottom of 3-5 qt slow cooker.
Fry bacon, onions and garlic in a pan on medium heat until onions are almost caramelized and bacon is tender-crisp. Remove with a slotted spoon (saving grease in pan) and add to slow cooker.
Rinse and pat beef dry with a kitchen towel. In a medium bowl toss beef cubes with flour until evenly dusted. Brown beef in skillet with bacon grease; about a minute or so per side. Remove meat with tongs and add to slow cooker.
In a medium saucepan, combine red wine, thyme, salt and pepper, broth, water and contents of the Club House seasoning packet. Whisk until evenly incorporated and heat on medium heat until mixture JUST starts to boil. Don't continue boiling or mixture will get too thick.
Remove sauce from heat and pour over contents of slow cooker; mixing lightly until everything is well coated in sauce.
Cover and cook on LOW setting for about 4-6 hours, stirring once or twice during cooking. Serve over potatoes or rice if desired.
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