Monday, January 18, 2010

Grams Made Crock-Pot Beef Burgundy

We recently saw the movie Julie and Julia. It inspired me to look for a recipe for Beef Bourguignon. I'm not really interested in Mastering the Art of French Cooking. It sounds too hard to me, but I ran across this recipe for the crock pot. It's perfect for a hearty dinner on a cold evening.

1 1/2 pounds beef, cubed
1/4 cup olive oil
1/2 cup flour
salt and pepper
2 cups red wine
1 large onion, sliced
4 cloves of garlic, diced
4 bay leaves
3 tablespoons dried parsley
1 can (14 ounces) beef broth

Mix flour with salt and pepper. Heat oil in skillet. Dredge beef in flour and brown in oil. Transfer beef to crock-pot. De-glaze skillet with wine. Pour wine over beef. Add remaining ingredients to crock-pot.

Cook on high 1 1/2 hours, then reduce heat to low and cook 2 more hours. Remove bay leaves before serving. Serve over noodles or rice.

(Use whatever cut of beef and whatever red wine you have on hand. I used eye of round roast and cabernet-sauvignon.)

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