For better or worse, here I am—trapped in paradise. As long as I continue to live in this vital, inimitable spot on the globe,

I will continue to seek out the unique…the delicious…the innovative products, services and traditions of San Luis Obispo County.

Stay posted for a few of my favorite things.

About Me...

My photo
A wanderlust at heart... captivated by the California Central Coast. Join me on my culinary and vino-infused adventures as I explore and discover the regional novelties of San Luis Obispo County that make living here...easy to stay...and hard to leave.

Sunday, February 8, 2015

SLO Cooked Beef Burgundy Recipe

Shell Beach sunset, a few days before the rain. 
For those of you who know me well, you probably understand that I never follow a recipe to the tee. Where's the fun in that? My current philosophy about cooking is simple: embrace the basics of any recipe and make it your own. 

When I feel like throwing together a particular dish, I peruse dozens of other recipes and let my creative juices flow. I rely heavily on local ingredients from San Luis Obispo County and then let loose in the kitchen. 

This week's culinary experiment is heavily influenced by beef bourguignon, the classic French dish commonly known as beef Burgundy. The warm, rich flavors of bacon, beef, onions, carrots, mushrooms, thyme and red wine gently simmer together in the slow cooker, making this beef stew the perfect accompaniment for a rainy or snowy day.

SLO County received a fair share of much needed rain over the weekend and this recipe hit the spot. I hope you'll be inspired to brew up this dish in your own your own part of the world. 

Slow Cooker Beef Burgundy Recipe
Serves 2 - 4

1 1/2 pounds stewing beef, cubed
1/2 pounds thick cut bacon, cut into bite-size pieces
2 medium onions, sliced
3 large carrots, chunked 
1/2 pound mushrooms, sliced
4 garlic cloves, diced
2 cups beef broth
1 1/2 cups red wine, pluse 1/2 cup reserved
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves
2 bay leaves
Salt & pepper to taste
Handful of fresh Italian parsley, chopped

A word to the wise when creating this meal: You don't have to use a Burgundy varietal. Incorporate a red wine that you like to drink. 
I opened up a jammy SLO County syrah, bottled by Castoro Cellars. 


Cook bacon until slightly crispy and fat is rendered. Place bacon and fat in two separate bowls.

While bacon is cooking, prep your vegetables. 

Once your veggies are chopped, add 2 tablespoons of the rendered bacon fat to a large saute pan and sweat the onion, carrots, mushrooms and garlic with the thyme, salt and pepper for about 10 minutes. Add the Worcestershire sauce and tomato paste, stir, and turn the slow cooker on low. 
Add the veggie mixture to the slow cooker.

Heat up the pan you cooked the bacon in, add a drizzle of the bacon fat, and salt & pepper the stew meat. Lightly brown the beef in batches. 

Cook each side of the meat for 1 - 2 minutes then transfer to the slow cooker. When you're finished cooking the beef, add 1/2 cup red wine to the pan, stir to deglaze, then pour into the slow cooker. 

Add the remaining wine, beef broth and bay leaves to the slow cooker. 
Cover and cook on low for 6 hours. Then uncover, stir, taste, and adjust for seasonings. Cover and cook for up to two more hours if desired, until beef is fork tender. 

I served this savory meal atop egg noodles. Mashed potatoes, rice, or thick toasted slabs of French bread would be equally delicious enhancements. 
 Douse with fresh Italian parsley.

Pour a glass of SLO County wine and dig in. 

No comments:

Related Posts with Thumbnails