Posted: 1/17/2010 3:47:53 PM EDT
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Beef Bordeaux Stew (crockpot)
Pick your favorite veggies and cut them up into bitesize pieces - butternut squash - carrots - yellow onions or pearl onions - 1 bundle of scallions - peas - potatoes - red/green/yellow peppers - mushrooms Pick your seasonings - 2 teaspoons minced garlic - 1 beef boullon cube - 1 tablespoon Italian seasoning - 2 tablespoons of your favorite mustard - 1 bay leaf - 1 teaspoon oregano - 1 tablespoon Olive oil - pepper to taste - 2 pounds of lean cubed beef for stew - 1 bottle Bordeaux (yes, yes, I know it's phrench deal with it) - Mouton Cadet is a pretty good choice. (You can use a Burgundy or Beaujolais too) - 1/2 cup sliced up bacon if you'd like Throw in seasonings of your choice in the bottom of the crockpot. Layer the cut up veggies and beef into crockpot (except for potatoes). Fill to the top with Bordeaux wine. Fire it up and cook on high for 4 hours, then on low for 4 hours. If you decide to use potatoes, add cut up potatoes 2 hours before finish. The base is very acidic, so they'll dissolve otherwise. AKA Beef Bourguignon for you high fallutin types |
