Julie and julia beef bourguignon recipe crockpot

Ingredients

1 tablespoon good essential olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef reduce 1-inch cubes
Kosher salt
Freshly ground pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic clove (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry dark wine for example Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at 70 degrees, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound organic mushrooms stems discarded, caps heavily sliced
For serving:
Country bread or Sour Dough, toasted or grilled and applied with garlic clove clove
1/2 cup chopped fresh parsley, optional

Directions

Preheat the oven to 250 levels F.

Heat the essential olive oil inside a large Nederlander oven. Add some bacon and prepare over medium heat for ten minutes, stirring from time to time, before the bacon is gently browned. Take away the bacon having a slotted spoon to some large plate.

Dry the beef cubes with sponges after which sprinkle all of them with pepper and salt. In batches in single layers, sear the beef within the herbal for three to five minutes, embracing brown on every side. Take away the seared cubes towards the plate using the bacon and continue searing until all of the beef is browned. Put aside.

Chuck the ball carrots. and onions. 1 tablespoon of salt and a pair of teaspoons of pepper within the fat within the pan and prepare for ten to fifteen minutes, stirring from time to time, before the onions are gently browned. Add some garlic clove and prepare for another minute. Add some Cognac, stand back, and ignite having a match to lose from the alcohol. Place the meat and bacon into the pot using the juices. Add some wine bottle plus enough beef broth to just about cover the meat. Add some tomato paste and thyme. Provide a simmer. cover the pot having a tight-fitting lid and put it within the oven for around 1 1/4 hrs or before the meat and vegetables are extremely tender when pierced having a fork.

Combine two tablespoons of butter and also the flour having a fork and stir in to the stew. Add some frozen onions. Saute the mushrooms by 50 percent tablespoons butter for ten minutes until gently browned after which increase the stew. Bring the stew to some boil on the top from the stove, then lower heat and simmer for fifteen minutes. Season to taste.

For everyone, toast the bread within the toaster or oven. Rub each slice on 1 affiliate with a cut clove of garlic clove. For every serving, spoon the stew on the slice of bread and sprinkle with parsley .