Beef Bourguignon Stew, Equally Delicious in the Crock Pot or the Stove Top
 
 
Ingredients
  • 2 pounds of beef chuck, cut into 1½ inch medallions
  • 1 bottle of full-bodied yet fruity red wine such as Bourgogne or Pinot Noir
  • 1 bunch of carrots, peeled and sliced into ½ inch rounds
  • 1 white onion, minced
  • 1½ cups of white mushrooms, sliced
  • 2 tablespoons of tomato paste
  • ¼ cup of cognac
  • 2 tablespoons of flour
  • 2 tablespoons of butter
  • 1 Bay Leaf
  • salt and pepper to taste
Instructions
  1. Regardless of whether you'll be using a crock pot or cooking this on the stovetop, the recipe begins the same way. A day before you want to eat this dish, heat a cast-iron saucepan or large stockpot over medium heat.
  2. Add 1 tablespoon of butter and melt. Add a layer of beef pieces and brown for 2-3 minutes on each side. Set aside on a plate and repeat the process with the rest of the meat. The browning is a key part of the recipe as it imparts a caramelized taste and creates yummy brown bits on the bottom of the pan that begin the sauce.
  3. When you're done browning all the meat, put all the meat pieces back in the pot and sprinkle with the flour. Stir vigorously to have the flour mix with the pan juices. Take the meat back out and set aside.
  4. Add the remaining butter to the pan and toss in the minced onion. Saute over medium heat until translucent.
  5. Add the carrots, the mushrooms, the bay leaf, and the browned meat and the tomato paste. Toss it all together with a wooden spoon.
  6. Now pour in the wine and the cognac, scraping up the bottom of the pan with the wooden spoon to add all the onion and beef browning to the wine. Bring it all to a vigorous boil for 3-4 minutes, stirring frequently.
  7. You are now ready for the slow cooking (pour mijoter) in either your crock pot or on the stove top. If using a crock pot, transfer the contents of your stockpot to the crock pot. If you'll be cooking your stew in the same container, then just bring the heat down to low, to a light simmer, and cook for 3 hours, until the meat is tender. Same timeframe in the crockpot, on high setting.
  8. Three hours of slow cooking later, the meat should fall apart easily with poked with a fork.
  9. Let it sit overnight to let the flavors come together.
  10. Reheat before serving over medium heat. Salt and pepper to your liking.
  11. Serve with rice or egg noodles.
  12. A note on the mushrooms. In the recipe above, to keep things simple, I threw them in with the carrots. However, traditionalists will tell you to blanch the mushrooms and throw them in during the last 10 minutes of cooking so they retain their shape and texture. It depends on how you like your mushrooms and how easy you want to make your life.
Recipe by chefdruck.com at https://chefdruck.com/2011/01/beef-bourguignon-stew-equally-delicious-in-the-crock-pot-or-the-stove-top/