medium to large (3 1/2 to 5 quart) slow cooker
1 tbsp oil
4 oz. chunk of bacon or salt pork belly, cut into 1/2-inch(1 cm) cubes
2 pounds stewing beef, cut into 1-inch(2.5 cm) cubes, and patted dry
1 pound cremini mushrooms, trimmed and halved
2 onions, thinly sliced
3 carrots, peeled and thinly sliced
2 cloves garlic, minced
1 tspn dried thyme or 2 sprigs fresh thyme
1 bay leaf
1 tspn salt
1/2 tspn cracked black peppercorns
1/4 cup all-purpose flour
2 cups dry red wine
1/2 cup beef broth
zest of 1 orange
chopped fresh Italian flat-leaf parsley leaves
- In a large skillet, heat oil over medium-high heat. Add bacon and cook, stirring, until crisp. Using a slotted spoon, transfer to paper towel to drain. Drain off all but 2 tbsp(30 mL) fat in pan.
- Add beef to pan, in batches, and brown, about 4 minutes per batch. Transfer to slow cooker stoneware.
- Add mushrooms to pan and cook until tops are lightly browned, about 4 minutes. Transfer to stoneware. Reduce heat to medium. Add onions and carrots to pan and cook, stirring, until softened, about 7 minutes. Add garlic, thyme, bay leaf, salt, and peppercorns and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add wine and beef broth, bring to a boil and cook, stirring, and scraping up brown bits from bottom of pan, until thickened, about 5 minutes.
- Transfer to slow cooker stoneware. Stir in bacon and orange zest. Cover and cook on low for 8 hours or on high for 4 hours, until beef is very tender. Discard bay leaf. Just before serving, garnish liberally with parsley.
France [ print this recipe for Classic Boeuf Bourguignon ]