Boeuf Bourguignon with assorted mushrooms and pickles
Boeuf Bourguignon with assorted mushrooms and pickles
by Bo0ombaklak
2 Comments
Bo0ombaklak
Ingredients: – 1.5 lbs (700g) beef chuck, cut into 1-inch cubes – 2 cups red wine (Burgundy or similar) – 1 cup beef broth – 2 carrots, sliced – 1 onion, chopped – 3 garlic cloves, minced – 2 tbsp tomato paste – 1 tbsp flour (optional for thickening) – 1 tbsp olive oil – 1 bay leaf – 1 tsp thyme – 8 oz (225g) mushrooms, sliced – Salt and pepper to taste
### Instructions: 1. **Brown the beef (optional)**: Heat olive oil in a pan and brown the beef cubes for a few minutes. This step adds flavor but can be skipped for a quicker version. 2. **Combine in the slow cooker**: Add the beef, carrots, onion, garlic, tomato paste, wine, beef broth, bay leaf, and thyme into the slow cooker. Stir to combine. 3. **Cook**: Set the slow cooker to **low** and cook for **7-8 hours** (or on high for 4-5 hours). 4. **Add mushrooms**: About 30 minutes before serving, add the sliced mushrooms. 5. **Thicken the sauce (optional)**: If you want a thicker sauce, mix 1 tablespoon of flour with a little water to form a paste, then stir it into the stew. 6. **Season and serve**: Taste and season with salt and pepper before serving. Serve with mashed potatoes, rice, or crusty bread.
2 Comments
Ingredients:
– 1.5 lbs (700g) beef chuck, cut into 1-inch cubes
– 2 cups red wine (Burgundy or similar)
– 1 cup beef broth
– 2 carrots, sliced
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 tbsp tomato paste
– 1 tbsp flour (optional for thickening)
– 1 tbsp olive oil
– 1 bay leaf
– 1 tsp thyme
– 8 oz (225g) mushrooms, sliced
– Salt and pepper to taste
### Instructions:
1. **Brown the beef (optional)**: Heat olive oil in a pan and brown the beef cubes for a few minutes. This step adds flavor but can be skipped for a quicker version.
2. **Combine in the slow cooker**: Add the beef, carrots, onion, garlic, tomato paste, wine, beef broth, bay leaf, and thyme into the slow cooker. Stir to combine.
3. **Cook**: Set the slow cooker to **low** and cook for **7-8 hours** (or on high for 4-5 hours).
4. **Add mushrooms**: About 30 minutes before serving, add the sliced mushrooms.
5. **Thicken the sauce (optional)**: If you want a thicker sauce, mix 1 tablespoon of flour with a little water to form a paste, then stir it into the stew.
6. **Season and serve**: Taste and season with salt and pepper before serving. Serve with mashed potatoes, rice, or crusty bread.
Enjoy!
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