The weather is getting crazy cold. I feel like October was unseasonably warm but the moment November reered its ugly head the clouds rolled in and the thermometer dropped . Nowadays all I want to do is eat comfort foods like soup, stew, and basically anything hot and savory. The lazy Sunday after Halloween felt like the perfect time to cook something that would take all day, like boeuf bourguinon…or champignon bourguignon, keep saying that in your head over and over, I did.
This recipe is predestined to be good, because you start with a base of bacon…then finish it off to stew for hours in red wine- yum!
Put the browned bacon bits in a pan but leave the fat in the pan to cook the beef and vegetables. It is imperative to dry the beef with a paper towel so that it browns up nicely. Dry them off then rub them down with a hefty sprinkle of salt and pepper.
After removing the beef and putting it in your crockpot or dutch oven add the vegetables to brown up in the pan. I put some mushrooms in with the veggies so that some would have a bacony flavor, and then browned the rest of them with butter so they would have a different texture.
Place all the veggies in the crockpot with some tomatoe paste, then take the remaining mushrooms and brown them in some butter.
Then make a roux to thicken the stew by browning some butter and flour in a pan. Add that to the pot then cover the fixings with beef borth, a can of stewed tomatoes, and wine wine- reduce.
- 1 tablespoon good olive oil
- 8 ounces dry cured center cut applewood smoked bacon, diced
- 1 pound stewing beef cubed
- Kosher salt
- Freshly ground black pepper
- 2 cups carrots, sliced diagonally into 1-inch chunks
- 2 cups pearl onions
- 2 teaspoons chopped garlic (2 cloves)
- 1 bottle Pino Noir
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 4 tablespoons unsalted butter at room temperature, divided
- 3 tablespoons all-purpose flour
- 2 cups fresh mushrooms
- 1 can stewed diced tomatoes
- Country bread toasted or grilled and rubbed with garlic clove
- Or over egg noodles
- 1/2 cup chopped fresh parsley, optional
Preheat the oven to 250 degrees F or set your crock pot to low
Heat the olive oil in a large pan. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate or into your crock pot.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. Remove the browned cubes to the crockpot, or into a dutch oven if you plan on baking it in your oven.
Add garlic to the pan and chop up the carrots, after about 2 minutes add onions, carrots, 1/2 the mushrooms, and thyme (I added some parsley here too in addition to the garnish) and cook down in the fat in the pan for about 15 minutes or until onions are lightly browned. Put the tomaote paste in once the vegetables are browned and coat veggies. Add the veggies to the crock pot, then add butter to your pan to brown the additional mushrooms. Do not crowd the mushrooms as they will not brown. Place mushrooms in the pot with their friends. Make a roux by browning butter and flower then add to the rest of the ingredients and then pour the bottle of wine plus enough beef broth to almost cover the meat. If you are using a dutch oven let it simmer for a few minutes on the stove top, then cover and place in the oven. If you are using a crock pot, just cover and leave it alone for about two hours, or until vegetables and meat are tender with the touch of a fork. I added a few tablespoons of cornstarch at the end to ensure the sauce was very thick, but that is up to you.
To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic or pour over egg noodles and garnish with parsley.