And...I love it.
I love cold weather, mostly because that means you get to eat hot food! There's just something magical about curling up on the sofa with a bowl of hot steaming stew. Anyone with me on this?
This recipe is perfect for those cold days when you need something hearty, hot, and filling. And, because it's made in the slow cooker, you don't have to fuss to get it ready. There's no slaving in the kitchen and very little dishes to do. It's a great winter meal!
Grab 4-6 bacon strips and cut them into smaller pieces. Cook and stir over medium heat for about 10 minutes or until they are crisp. Remove them from your skillet with a slotted spoon and set aside for later.
Place 2 1/2 pounds of beef stew meat into a gallon size ziplock bag. Add 1/3 cup flour (gluten-free works fine!), 1 teaspoon salt, and 1/2 teaspoon pepper. Seal the bag and then shake it.
Shake it good...real good (pretend I just said that in an Elvis voice).
Brown your coated stew meat in the bacon grease (depending on the size of your skillet, you'll probably want to do it in 2 batches, adding more oil if you need to). You don't have to get the meat cooked through...just browned on the outside to enhance the flavor. Remove the beef and let it hang out with the bacon for a minute.
For your veggies, you want about a cup of onion. You can either peel and chop a regular onion or use pearl onions for a fun twist. I love the idea of pearl onions because the non-onion eaters in my family can more easily pick them out. If you use the pearl onions, try to get the ones that are peeled and frozen...peeling these little buggars was quite the chore!
Grab about 2 cups of baby carrots.
And finally, peel and dice 2-3 potatoes.
Add these veggies to a large (we're talking at least 6 quart) slow cooker, along with 8 ounces of sliced fresh mushrooms, a green pepper that has been cut into chunks, 1-2 tablespoons of minced garlic (optional), and the bacon and stew meat.
Over the top of the veggies and meat, pour 1 can of beef broth, 1 can of diced tomatoes (undrained), and 1/2 cup of dry red wine. Then, sprinkle the whole mixture with 2 teaspoons of dried marjoram, 2 teaspoons of basil, and 3 bay leaves.
Cover and cook on low for 8 hours. Your house will smell fabulous!
Serve this chunky stew in large portions alongside a big buttered piece of cornbread. Your taste buds will thank you.
Crock-Pot Beef Bourguinon
4-6 strips bacon, chopped
1/3 cup flour (or gluten-free flour)
1 t. salt
1/2 t. pepper
2 1/2 lbs. beef stew meat
1 T. vegetable oil (if needed)
2-3 potatoes, peeled and diced
1 cup onion, peeled and chopped
2 cups baby carrots
8 oz. sliced fresh mushrooms
1 green bell pepper, cut into chunks
1 can (2 cups) beef broth
1/2 cup dry red wine
1 can diced tomatoes (undrained)
1-2 T. minced garlic (optional)
2 t. dried marjoram
3 bay leaves
2 t. basil
Brown bacon in a large skillet until crispy, about 10 minutes. Remove with slotted spoon and set aside. Combine flour, salt, pepper, and stew meat in a gallon size plastic bag and shake until coated. Brown meat in bacon grease, adding more oil if necessary (may have to do this in 2 batches).
Place vegetables, stew meat, and bacon into a 6 qt. slow cooker. Over the top, pour diced tomatoes, beef broth, and wine. Sprinkle with remaining ingredients.
Cook on low for 8 hours. Take out bay leaves before serving. Serves 10.
Nutrition: 427 cal, 23g fat, 9g saturated fat, 0g trans fat, 81mg cholesterol, 611mg sodium, 25g carbs, 4g fiber, 3g sugar, 27g protein, 89% vit. A, 56% vit. C, 6% calcium, 21% iron.
Linked up with This Week's Cravings: Soups!