Beef Bourguignon

Beef Bourguignon


By: Julie Haskins

6 Tbsp. Vegetable oil
24 small white fresh pearl onions peeled
2 bay leaves
1 tsp. dried parsley
2 tsp. salt
1/2 tsp. dried thyme
4 lbs. chuck roast cubed
1/2 - 1 cup flour
4 cups red cooking wine
1 tsp. pepper
16 oz. sliced mushrooms
2 Tbsp. tomato paste
2 cups beef bouillon
2 cloves garlic, minced

To peel the onions: Place the whole onions in boiling water for 3 minutes. Rinse in cold water. Cut off each end of pearl onion and remove skin.

Divide meat & onions into two batches. Heat 3 Tbsp. oil in large frying pan. Saute half of onions lightly and move the to a crock pot. Add beef cubes to fry pan and saute until brown. Sprinkle cubes 1/4 cup flour and toss to coat meat. Move to crock pot and repeat previous step, cooking remaining onions and meat. Add cooking wine, bouillon, garlic, tomato paste, onions and seasonings to crock pot. Stir well, cover and slow cook on low for 8 hours. Add the sliced mushrooms the last hour of cooking. If sauce is thin, add more flour by taking some liquid from the crock pot. Mix liquid with flour to form a paste. Whisk paste in with the beef mixture. Serve over mashed potatoes with Herbed Buttered Carrots on the side.