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Slow Cooker/Crock Pot Beef Bourguignon

theviewfromgreatisland.com
  • minutes
  • Serves 4 to 6

INGREDIENTS

2 tbsp

olive oil

2 lb

stewing beef, cut in large chunks

1 tsp

salt

1 tsp

fresh cracked black pepper

2 tbsp

flour (leave out for gluten free)

1

bunch fresh thyme, tied in a bundle (reserve some leaves for garnish)

1/2 cup

cognac

2 cups

beef stock or broth

2 cups

red wine (Burgundy, Cabernet Sauvignon, Pinot Noir)

1

heaping Tbsp tomato paste (I like the kind in the tube)

4 cloves

garlic, crushed

1

yellow onion, peeled, halved, and sliced

3

carrots, peeled and cut in 1 inch pieces

1 lb

small white skinned potatoes, left whole if small, or cut in large chunks

8 oz

(give or take) mushrooms, dusted off and halved

1

bag frozen pearl onions

1

splash of red wine vinegar or sherry vinegar