Boeuf Bourguignon
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Boeuf Bourguignon
FROM CHEF DALE MACKAY
Ingredients
| 2 | pounds CO-OP Inside Round Roast, cut into cubes (brisket also works) | |
| 3 | shallots, peeled with root attached and quartered | |
| 2 | Yukon Gold potatoes, peeled and cut into 1 ½-inches, diced | |
| 1 | large carrot, large diced | |
| 3 | cloves garlic, minced | |
| 12 | Crimini mushrooms, quartered | |
| 4 | slices of CO-OP GOLD Bacon, sliced into lardons | |
| 3 | sprigs of thyme, tied with twine | |
| 750 | millilitres CO-OP GOLD Beef Stock | |
| 3 | cups cooking red wine | |
| CO-OP GOLD Olive Oil |
Directions
In a medium sauce pot over medium-high heat, warm a splash of olive oil. When the oil is hot, add the beef and brown on all sides. Add wine to the pot and bring to a boil and cook for five minutes until alcohol is cooked off. Transfer the contents of the pot to a slow cooker. Add all the remaining ingredients and cover with the beef stock. Cover the cooker and cook at medium heat for six hours, until the beef is fork tender and the stew is super flavourful.
Preparation time: 15 minutes.
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