Tuesday, March 25, 2008

Boeuf Bourguignon

1-2 pounds cubed stew meat
2-3 carrots, peeled and sliced
1 medium onion, diced largely
1 bay leaf
1 tablespoon chopped parsley
½ teaspoon thyme
1½ teaspoons salt
¼ teaspoon pepper
1 tablespoon tomato paste
2 cups burgundy

Put everything in crock pot. Mix. Cover and cook 8-10 hours. Thicken with paste of corn starch and water shortly before serving. Serve over rice.

2 comments:

Sam said...

We also add some beef broth.

Mr. Koshchei said...

Beef cubes in the 3/4" range work pretty well.

Add about a cup of beef broth.

Substitute ketchup for the tomato paste - who has just a tablespoon of tomato paste on hand?

We found that "Fre Premium Red" de-alcoholized wine works really well in this dish, without the alcohol smell of a real burgundy or the added salt of a cooking wine. Fre also makes a merlot that would probably taste fine.

Finally, note that most crock pots cook rather faster than the settings claim. On the next-to-lowest setting on ours ("Eight Hours") the dish was fully cooked after around four hours. I think it would have been Broth Bourguignon after eight hours.