Beef Bourguignonne is savory, hearty meal of tender beef with rich flavors. I’ve enjoyed it many times with friends in their homes or in a restaurant but this was my first attempt to make it at home. It was easy to make and even better to eat.
CROCK POT BEEF BOURGUIGNONNE
1 1/2 cups all-purpose flour
5 lb. beef stew meat, cut into 1-inch pieces
Salt and freshly ground pepper, to taste
1/4 cup extra-virgin olive oil
5 thick bacon slices, cut into 1-inch pieces
5 large carrots, peeled and cut into 1/2-inch pieces
2 yellow onions, sliced 1/4 inch thick
5 garlic cloves, chopped
2 bay leaves
6 fresh thyme sprigs
6 fresh flat-leaf parsley sprigs
1 lb. white button mushrooms, halved
1 bottle Pinot Noir
1 tbps. beef demi-glace
Place the flour in a large bowl. Season the beef with salt and pepper, add to the flour and stir to coat evenly. Transfer to a plate, shaking off the excess flour.
In a large sauté pan over medium-high heat, warm the olive oil until almost smoking. Working in batches, brown the beef on all sides, 5 to 7 minutes. Transfer to a slow cooker.
Add the bacon, carrots, onions and garlic to the sauté pan and cook, stirring occasionally, until just tender, about 10 minutes. Transfer to the slow cooker along with the bay leaves, thyme, parsley and mushrooms.
Off the heat, pour the wine into the sauté pan and set over medium-high heat. Whisk in the demi-glace and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Add to the slow cooker, cover and cook until the meat is fork tender, 6 hours on high or 8 hours on low. Discard the bay leaves.
Transfer the beef bourguignonne to a platter and serve with steamed potatoes. Serves 10.
Crock pot meals are the best…easy with so many options. I love the Salsa chicken recipe that daughter, Megan, shared with me a while ago. This recipe sounded very similar but with the addition of cream cheese. YUM!
I used almost 2 pounds of chicken strips vs. the 2 chicken breasts called for. It was delicious but in the future I would use about 1 pound of chicken for this recipe. Great over rice, in a burrito, over a baked potato…or invent your own combination!
CROCK POT CHICKEN CREAM CHEESE CHILE
2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 small can mild green chiles
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese
Put the chicken in the crock pot.
Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chile powders.
Stir to combine, then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
Shred the chicken into large pieces and serve over rice. Can also serve in tortillas or taco shells.
Hot Chocolate and the holidays just go hand-in-hand. That warm cozy feeling in your tummy while gathered around the fire or Christmas tree with loved ones is what Christmas is all about.
Daughter, Sarah, requested that we try this recipe for Christmas morning 2012 and it was delicious. It took a little longer to heat in the crock pot so allow plenty of time for it to warm to serving temperature.
I’m dreaming of a white Christmas!
CHRISTMAS CROCK POT HOT CHOCOLATE
1.5 cups heavy cream
1 can sweetened condensed milk (14 oz.)
2 cups milk chocolate chips
6 cups milk (I used 1%)
1 tsp. vanilla
Stir together the whipping cream, milk, vanilla, and chocolate chips in a crock pot.
Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted.
Easter and Christmas holidays call for a baked ham. Easy-peasy recipes allow the host/hostess to enjoy their family and friends and this recipe, coupled with the crunchy potato casserole (March 29, 2013 post), make preparation easy.
My family doesn’t enjoy spiral sliced hams, honey-baked hams, but they LOVE this recipe. The leftover ham makes wonderful sandwiches, too. Typically I purchase a Butt Portion Ham, often available for $.99-$1.39 a pound, a true friend of the family budget.
BAKED HAM CROCKPOT STYLE
Pour 1/2 up water in Crock Pot. Wrap precooked 3-4 pound ham in foil; place in Crock Pot. Cover and cook on High 1 hour then turn to low for 6-7 hours or until ham is hot. If cooking a larger ham, cook 1 hour on high and 8-10 hours on low.
Cathy’s method: I follow the instructions above put typically have to cut a few slices off the ham to make it fit in the Crock Pot and . I start the process about an hour before bedtime and then turn to low and cook 12-14 hours. The ham is juicy, tender and delicious.