crockpot Beef Bourguignon
 

My project for today....not sure which wine to use though...off to the
liquor store.... And since this isn't truely beef bourguignon I think I'll
add a little brandy as well as putting a hold on the celery.

@@@@@ Now You're Cooking! Export Format

Beef Bourguignon - Crock Pot



1 pound bacon; cooked, and grease reserved
3 pounds beef; cubed
1 bottle red wine
1 pound onions; chopped
1 pound celery (on hold)
1 pound carrots; chopped
2 garlic cloves; chopped
2 Chopped shallots; (optional) I'm using maybe 3
1 bay leaf
Salt; to taste
Freshly-ground black pepper; to taste
Flour

Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour,
brown in bacon fat. Transfer meat from skillet to heated platter. Saute
vegetable and garlic in bacon fat; remove. Drain fat from pan. Gently
combine beef, vegetables, bacon and half the wine. Add bay leaf and salt
and pepper to taste. Cook on for LOW 8 to 10 hours. This recipe yields 6
servings.






- - - - - - - - - - - - - - - - - - -


Yield: 6 servings

** Exported from Now You're Cooking! v5.77 **

crockpot Beef Bourguignon
 

Mr Libido Incognito wrote:
>
> My project for today....not sure which wine to use though...off to the
> liquor store.... And since this isn't truely beef bourguignon I think I'll
> add a little brandy as well as putting a hold on the celery.
>
> @@@@@ Now You're Cooking! Export Format
>
> Beef Bourguignon - Crock Pot
>
> 1 pound bacon; cooked, and grease reserved
> 3 pounds beef; cubed
> 1 bottle red wine
> 1 pound onions; chopped
> 1 pound celery (on hold)
> 1 pound carrots; chopped
> 2 garlic cloves; chopped
> 2 Chopped shallots; (optional) I'm using maybe 3
> 1 bay leaf
> Salt; to taste
> Freshly-ground black pepper; to taste
> Flour
>
> Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour,
> brown in bacon fat. Transfer meat from skillet to heated platter. Saute
> vegetable and garlic in bacon fat; remove. Drain fat from pan. Gently
> combine beef, vegetables, bacon and half the wine. Add bay leaf and salt
> and pepper to taste. Cook on for LOW 8 to 10 hours. This recipe yields 6
> servings.
>
> - - - - - - - - - - - - - - - - - - -
>
> Yield: 6 servings
>
> ** Exported from Now You're Cooking! v5.77 **

I've never heard of celery getting used for beef bourguignon --
gack!!!! That'd ruin it (IMO)! I know bacon is part of the recipe, but
lately, I've not used the cooked bacon because it gets "used" (soggy) as
part of the cooking process, unless I add it towards the end
(optional). I do, however, brown the beef in rendered bacon fat (pork
fat rules <g>).

Sky

crockpot Beef Bourguignon
 

"Mr Libido Incognito" > wrote in message
...
> My project for today....not sure which wine to use though...off to the
> liquor store.... And since this isn't truely beef bourguignon I think I'll
> add a little brandy as well as putting a hold on the celery.
>
> @@@@@ Now You're Cooking! Export Format
>
> Beef Bourguignon - Crock Pot
>
>
>
> 1 pound bacon; cooked, and grease reserved
> 3 pounds beef; cubed
> 1 bottle red wine
> 1 pound onions; chopped
> 1 pound celery (on hold)
> 1 pound carrots; chopped
> 2 garlic cloves; chopped
> 2 Chopped shallots; (optional) I'm using maybe 3
> 1 bay leaf
> Salt; to taste
> Freshly-ground black pepper; to taste
> Flour
>
> Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour,
> brown in bacon fat. Transfer meat from skillet to heated platter. Saute
> vegetable and garlic in bacon fat; remove. Drain fat from pan. Gently
> combine beef, vegetables, bacon and half the wine. Add bay leaf and salt
> and pepper to taste. Cook on for LOW 8 to 10 hours. This recipe yields 6
> servings.
>
>
Classic Boeuf Bourguignon is one of our favorite dishes.
It should have blanched salt pork, rather than bacon, which is
then chopped up and fried to go you the little brown bits that make the
dish. Bacon is
too assertive. Use one carrot, finely minced, and leave outo
celery and onions. Add browned pearl onions and mushrooms near the end
of the braise. Most important, use chuck roast, cut into large cubes, and
flour as above after you brown. Using
straight wine, without beef stock is too winey. Most recipes use about 2/3
wine and 1/3 beef
stock; I do the same. Use a fruity red wine, like shiraz. The Two Buck Chuck
at
TJ's works just great. Braise with a bouquet garni, with parsley, celery
tops, and bay.
The dish traditionally is flavored with thyme.
I think the crockpot idea is a very good one. Don't, however, let the beef
get to the point whre
it falls apart too much. I may do it myself tonight.
Cheers,

Kent

crockpot Beef Bourguignon
 

"Mr Libido Incognito" > wrote in message
...
> My project for today....not sure which wine to use though...off to the
> liquor store.... And since this isn't truely beef bourguignon I think I'll
> add a little brandy as well as putting a hold on the celery.
>>
> C - Crock Pot
>
>
>
> 1 pound bacon; cooked, and grease reserved
> 3 pounds beef; cubed
> 1 bottle red wine
> 1 pound onions; chopped
> 1 pound celery (on hold)
> 1 pound carrots; chopped
> 2 garlic cloves; chopped
> 2 Chopped shallots; (optional) I'm using maybe 3
> 1 bay leaf
> Salt; to taste
> Freshly-ground black pepper; to taste
> Flour
>
> Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour,
> brown in bacon fat. Transfer meat from skillet to heated platter. Saute
> vegetable and garlic in bacon fat; remove. Drain fat from pan. Gently
> combine beef, vegetables, bacon and half the wine. Add bay leaf and salt
> and pepper to taste. Cook on for LOW 8 to 10 hours. This recipe yields 6
> servings.
>

I also have never used (or seen) celery in beef bourguignon. I render the
bacon FIRST, about 6 ounces though, until it's crisp, then re-add it after
the liquids, along with 2 tb of tomato paste.

Which brings me to the choice of wine. Believe it or not, I have not had
good results (to my taste) using any sort of Burgundy. I make my absolute
BEST beef bourguignon using a common Chianti. The taste is incredible.
I've probably made it 50 times that way and always get raves. It's a great
dish!

Just my 2 cents - Have a great weekend, all!

Van

Crockpot Carbonnade Flamande, was: crockpot Beef Bourguignon
 

Those were interesting recipes! It seems to me that carbonnade
flamande would also be a good crockpot recipe since long, slow
cooking is required. I have a few recipes tho' I don't actually
own a crockpot and a surprising number of posted recipes miss
out on an essential point by using very meager quantities of
onions. IMHO, the weight of the onions should be at least equal
to the weight of the beef.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

crockpot Beef Bourguignon
 

Mr Libido Incognito wrote:

>My project for today....not sure which wine to use though...off to the
>liquor store.... And since this isn't truely beef bourguignon I think I'll
>add a little brandy as well as putting a hold on the celery.
>
>@@@@@ Now You're Cooking! Export Format
>
>Beef Bourguignon - Crock Pot
>
>
>
>1 pound bacon; cooked, and grease reserved
>3 pounds beef; cubed
>1 bottle red wine
>1 pound onions; chopped
>1 pound celery (on hold)
>1 pound carrots; chopped
>2 garlic cloves; chopped
>2 Chopped shallots; (optional) I'm using maybe 3
>1 bay leaf
> Salt; to taste
> Freshly-ground black pepper; to taste
> Flour
>
>Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour,
>brown in bacon fat. Transfer meat from skillet to heated platter. Saute
>vegetable and garlic in bacon fat; remove. Drain fat from pan. Gently
>combine beef, vegetables, bacon and half the wine. Add bay leaf and salt
>and pepper to taste. Cook on for LOW 8 to 10 hours. This recipe yields 6
>servings.
>
Some good suggestions from the others. But I thought I'd add an
alternate alcoholic beverage for a change of pace. A Flanders red ale
(such as Rodenbach), or Oud Bruin (ie Liefman's Goudenband) work
fairly well.

crockpot Beef Bourguignon
 

"Mr Libido Incognito" > wrote in message
...
> My project for today....not sure which wine to use though...off to the
> liquor store.... And since this isn't truely beef bourguignon I think I'll
> add a little brandy as well as putting a hold on the celery.
>
> @@@@@ Now You're Cooking! Export Format
>
> Beef Bourguignon - Crock Pot
>
>
>
> 1 pound bacon; cooked, and grease reserved
> 3 pounds beef; cubed
> 1 bottle red wine
> 1 pound onions; chopped
> 1 pound celery (on hold)
> 1 pound carrots; chopped
> 2 garlic cloves; chopped
> 2 Chopped shallots; (optional) I'm using maybe 3
> 1 bay leaf
> Salt; to taste
> Freshly-ground black pepper; to taste
> Flour
>
> Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour,
> brown in bacon fat. Transfer meat from skillet to heated platter. Saute
> vegetable and garlic in bacon fat; remove. Drain fat from pan. Gently
> combine beef, vegetables, bacon and half the wine. Add bay leaf and salt
> and pepper to taste. Cook on for LOW 8 to 10 hours. This recipe yields 6
> servings.
>
>
>
>
>
>
> - - - - - - - - - - - - - - - - - - -
>
>
> Yield: 6 servings
>
> ** Exported from Now You're Cooking! v5.77 **
>

Cheap dry red wine is fine. Celery? Who wrote this?