Crock Pot Bourguignon
INGREDIENTS
- 1 Tbsp EVOO
- 2.5 lbs beef, cubed
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 lb baby carrots, cut in half crosswise
- 1 onion, chunked
- 2 cloves garlic
- 750 ml pinot noir
- 2 c beef broth
- 1/2 tsp thyme, mortared
- 6 slices bacon, diced, cooked, and drained
PREPARATION
- in red pot, heat oil over high. Pat beef dry with paper towels, then season with salt and pepper.
- In batches, sear beef on all sides; transfer to plate.
- Add carrots and onion and cook 3-5 minutes until slightly tender.
- Add garlic and cook 1 minute longer.
- Add wine, broth and thyme, scraping up bits off the bottom.
- Stir until well combined.
- Place broth mixture in medium crock.
- Add beef and bacon.
- Cover, cook on LOW 8 hours.
( bettycrocker.com )
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JMag Guthrie - 2015-01-05
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Topic revision: r1 - 2015-01-05 - JMagGuthrie