Slow-Simmering Beef Bourguignon |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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Warm up fall days with tender chunks of beef simmered in a rich sauce ladled over steaming noodles. Ingredients:
3 pounds beef stew meat |
3/4 teaspoon salt |
3/4 teaspoon pepper |
3 tablespoons king arthur unbleached all-purpose flour |
1-1/2 cups beef broth |
1-1/2 cups dry red wine or additional beef broth, divided |
3/4 pound medium fresh mushrooms, quartered |
1 large sweet onion, chopped |
2 medium carrots, sliced |
1 thick-sliced bacon strip, chopped |
2 garlic cloves, minced |
2 tablespoons italian tomato paste |
hot cooked egg noodles |
Directions:
1. Sprinkle beef with salt and pepper. In a large nonstick skillet coated with cooking spray, brown beef in batches. Remove with a slotted spoon to a 4- or 5-qt slow cooker. Add flour; toss to coat. Add broth and 1 cup wine.
2. In the same skillet, add the mushrooms, onion, carrots and bacon; cook and stir over medium heat until carrots are tender. Add garlic; cook 1 minute longer. Add remaining wine, stirring to loosen browned bits from pan; stir in tomato paste. Transfer to slow cooker.
3. Cover and cook on low for 8-10 hours or until beef is tender. Serve with noodles. Yield: 6 servings.
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