Is there a food blogger out there who has seen the movie Julie and Julia who has not felt a burning desire to whip up a pot of Beef Bourguignonne? And no wonder! This was amazing!
It made me very happy to see that this is the recipe for the last Beef. It’s What’s for Dinner challenge. The recipe the NCBA shared with us can be found here. I combined several recipes in cooking up my version. Ever since seeing the movie, Julie and Julia, I’d wanted to adapt this recipe for the crockpot. Stephanie O’dea beat me to it on her blog, A Year of Crockpotting. I thought about using the slow cooker anyway, but ran out of time today to do it.
Here’s what you’ll need:
- 2 lbs. stew beef
- flour to dredge the beef
- 6 slices bacon, diced
- 1 onion, sliced
- 1 bag baby carrots
- 2 cloves garlic, crushed
- about 2 cups beef broth
- about 3 cups Burgundy or dry red wine
- thyme, oregano, rosemary – about 1/2 – 1 tsp. each
- ground sage, about 1/4 tsp.
- 1 bay leaf
- salt and pepper
- In a large cooking pot, cook the bacon. Reserve the drippings. Remove the bacon from the pot.
- Dredge the beef in the flour and cook in two batches in the bacon drippings, just until browned. Add oil if you don’t have enough drippings. Remove the beef.
- Add the onions and garlic to the pan and cook until soft.
- Pour in the beef broth and stir to get the browned bits from the bottom of the pot.
- Add the beef and bacon back in. Pour the wine over the top, just until it covers the beef. Add the seasonings. Bring to a boil and then reduce the heat and simmer for an hour.
- Add the carrots and simmer 30-45 minutes more.
I wish you could smell this because you would rush right out to your kitchen and start cooking it for yourself. The sauce was flavorful, and thickened slightly after cooking. The meat was tender. My house still smells wonderful!
Remember to visit the NCBA Facebook page, where you can link to your own version of Beef Bourguignonne and enter to win a gift bag full of grilling tools.