Tank Cooks Beef Bourguignon скачать в хорошем качестве

Tank Cooks Beef Bourguignon

Thanks to Andrew Lowis for the recipe Send recipes to NJTank99@gmail.com Ingredients 1 tablespoons extra-virgin olive oil 6 ounces bacon roughly chopped 3 pounds beef brisket trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks 1 carrot large, sliced 1/2-inch thick 1 white onion large, diced 6 cloves garlic minced (divided) 1 pinch coarse salt 1 pinch ground pepper 2 tablespoons flour 12 pearl onions small, optional 3 cups red wine like Merlot, Pinot Noir, or a Chianti – for a milder sauce, use only 2 cups of wine 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock) 2 tablespoons tomato paste 1 beef bouillon cube crushed 1 teaspoon fresh thyme finely chopped 2 tablespoons fresh parsley finely chopped, divided 2 bay leaves Directions 1. In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl. 2. Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. 3. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine. 3. Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs. 4. Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender. 5. Garnish with fresh parley and serve with mashed potatoes, rice or noodles.