Holiday Beef Stew (Beef Bourguignon)

Ingredients

• 2 Tablespoons extra-virgin olive oil
• 1 pound cubed beef or stew meat
• 1 large carrot sliced 1/2-inch thick
• 1 large white onion, diced
• 6 cloves garlic, minced (divided)
• 1 pinch coarse salt and freshly ground pepper
• 2 Tablespoons flour
• 12 small pearl onions (optional)
• 3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
• 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
• 2 Tablespoons tomato paste
• 1 beef bullion cube, crushed
• 1 teaspoon fresh thyme, finely chopped
• 2 Tablespoons fresh parsley, finely chopped (divided)
• 2 bay leaves
• 1/2 pound fresh crimini mushrooms, quartered
• 2 Tablespoons butter

Stovetop Instructions

1. In a large dutch oven or heavy based pot, warm 2 tablespoons of oil on medium-high heat for about 3 minutes.
2. Pat dry beef with paper towel; sear in the hot oil until browned on all sides. Remove to separate dish and set aside.
3. In the remaining oil, sauté the carrots and diced onions until softened, (about 3 minutes).
4. Add 4 cloves minced garlic to the pot and cook for 1 minute.
5. Return the beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
6. Add the wine and enough stock so that the meat is barely covered.
7. Add the tomato paste, bullion and herbs.
8. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
9. In the last 5 minutes of cooking time, prepare your mushrooms:
1. Heat the butter in a medium-sized skillet/pan over heat.
2. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms.
3. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
10. Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
11. Garnish with parsley and serve with mashed potatoes!

Slow Cooker Instructions

1. In a large pan or skillet, warm 2 tablespoons of oil on medium-high heat for about 3 minutes.
2. Pat dry beef with paper towel; sear in the oil until browned on all sides.
3. Transfer to slow cooker bowl and add in the onions and carrots.
4. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
5. Pour the red wine into the pan or skillet used to sear the beef and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps.
6. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs.
7. Mix well to combine all of the ingredients.
8. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.
9. In the last 5 minutes of cooking time, prepare your mushrooms:
1. Heat the butter in a medium-sized skillet/pan over medium heat.
2. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms.
3. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
4. Add to the Beef Bourguignon, mixing them through the sauce before serving.
10. Garnish with fresh parley and serve with mashed potatoes!