My dad was a meat and potatoes kind of guy—and the meat and potatoes could not be combined into a soup or stew. My childhood dinners and food memories could fit into the divided compartments on those ridged plates. Does that sound like anyone you know? It certainly was not the fare of famed chef Julia Child.
One dish that Dad loved and mom prepared often, but that didn’t quite fit into the separate compartments, was smothered beef on noodles. Mom got the recipe from my favorite aunt and it featured all of the flavor one can get from canned cream soup, dry onion soup mix and stew meat. It was the first time mom used alcohol—sherry—to flavor the dish so at the time, to us, it was “gourmet” dinning. What I didn’t realize back then, was that it was easy to make and it simmered slowly in the oven so it was a great weekend dish that baked while my family was busy with other things.
No wonder that dish tastes so comforting to me.
But tastes change. I now realize that the slowly simmered beef cubes of yesteryear can meld with the rich flavors of Beef Burgundy to make a fantastic, yet easy, meal today.
This version is inspired by Julia Child’s “Boeuf Bourguignon” and it would be terrible to go forward without crediting our food hero. (In fact, Roxanne had the incredible opportunity to travel to France with this highly acclaimed chef! What a trip and what memories.) However, we made the dish even easier and let the slow cooker do the simmering! It is a favorite and we included it in our book, Triple Slow Cooker Entertaining.
Easy, comforting, and rich in flavor. Can you ask for more?
Beef Burgundy
5 strips bacon
2 to 2-1/2 pounds beef chuck, cut into 1-inch cubes, patted dry
2 tablespoons all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1/2 onion, chopped
1 cup sliced button mushrooms
8 to 10 pearl onions
1 to 2 carrots, sliced
1 tablespoon tomato paste
2 teaspoons dry minced garlic
1/2 teaspoon dried thyme leaves
1 bay leaf
1/2 cup reduced sodium beef stock or broth
1/4 cup red wine, such as Burgundy or pinot noir
1 tablespoon cornstarch
2 tablespoons cold water
2 tablespoons minced parsley
Hot cooked mashed potatoes or noodles
In a large skillet over medium heat, cook bacon until crisp. Remove bacon to paper towels to drain and reserve drippings in skillet. Crumble bacon and set aside.
Toss beef in flour, salt and pepper. Working in batches, cook beef in batches in bacon drippings, until beef is browned. Remove beef with slotted spoon and place in a slow cooker. Repeat with remaining beef until all is browned.
Add oil to remaining drippings in skillet. Cook chopped onion in skillet until translucent, about 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion and mushrooms are tender. Remove cooked vegetables with slotted spoon and add to meat.
Add pearl onions, carrots, tomato paste, garlic, thyme, bay leaf and crisp, and crumbled bacon to beef in slow cooker. Pour beef stock and wine over all. Stir well. Cover and cook on Low for 7 to 9 hours.
Turn slow cooker to High. Remove and discard bay leaf. In a small bowl, stir together cornstarch and cold water. Stir into meat mixture. Cover and cook on High for 30 minutes, stirring midway through. Stir in parsley.
Serve over hot cooked mashed potatoes or noodles.
Makes 6 servings
Tips
Brown the meat cubes in the skillet in batches so you can achieve good browning. If you over fill the skillet, the meat will steam in liquid instead of brown.
Why two different onions? Yes, this recipe features a chopped onion and I use typical yellow onions for that. Pearl onions are small, about the size of a marble, and are mild in flavor. I often find them in a net bag next to the onion display. Just peel and leave them whole — they add a wonderful flavor and texture to the dish.
This recipe is sized for a small 2-1/2 to 3 quart slow cooker. If you wish, increase recipe by about half for a larger slow cooker.
A convenient way to use just a tablespoon of tomato paste is to purchase it in a tube instead of a can. One common brand I use is Amore. Once opened, store it in the refrigerator and use it within 45 days.
*Recipe from Triple Slow Cooker Entertaining, by Kathy Moore and Roxanne Wyss (2012, Robert Rose)
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