SLOW-COOKER BEEF BOURGUIGNON
Serves 4-6
INGREDIENTS
- 4 slices bacon, cut into 1″ pieces
- 2 lbs beef stew meat
- 1-2 large carrots, peeled and cut into chunks
- 1 cup frozen pearl onions
- 1/2 tsp dried marjoram leaves
- 2 cloves garlic, minced or pressed
- 1/2 cup dry red wine
- 1/2 cup reduced-sodium beef broth
- 1 Tbs Worcestershire sauce (optional)
- 1 cup of mushrooms
- Salt and pepper
DIRECTIONS
- Cook bacon in a skillet until crisp. Remove with a slotted spoon and set on paper towels to drain. Pour off excess fat, leaving only about a teaspoon in the skillet. Add the beef cubes and sear over high heat until the outside is brown. Remove the beef and deglaze the skillet with 1/4 cup water. Add the deglazed skillet juices, beef, and bacon to your slow cooker along with the carrot, onion, and garlic.
- Stir together the wine, broth, Worcestershire, and marjoram. Pour the liquid over everything in the slow cooker. Add salt and pepper to taste.
- Cook on low for 6-8 hours.
- Before serving, saute the mushrooms in a little bit of olive oil until browned. Stir them into the beef mixture and serve over mashed cauliflower.
Recipe for Mashed Cauliflower:
- raw Cauliflower – a medium head makes about a pound of florettes
- 1/4 cup of olive oil may0
- 1 tablespoon of dijon mustard
- salt and pepper
- 2 cloves of minced garlic
Enjoy!
Fit Chic