“Simple” and “Beef Bourguignon” are not words we see paired too often, but perhaps we should! French food does not need to be mysterious, and this spin on classic French beef stew is really a snap to prepare. Also, it’s versatile. Feel free to add or subtract vegetables as your taste buds desire. Suggestions are given in the recipe below. Bon Appétit!
2 pounds good quality beef stew meat
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup real butter
2 tablespoons olive oil
1 (750 ml) bottle burgundy or cabernet sauvignon wine
2 cups French Braised Onions (optional)
2 cups roasted root vegetables (optional)
1/4 cup pitted Kalamata olives (optional)
Step 1) In a large plastic bag, toss together beef stew meat, flour, salt, and pepper. Shake the bag until the meat is evenly coated with the flour mixture.
Step 2) Combine half of the butter and half of the olive oil in a heavy skillet. Melt butter and oil together over medium heat. Add half of the meat from step 1 to the skillet, and cook until browned on all sides, turning occasionally with a metal spatula.
Step 3) Transfer browned beef to a slow cooker (such as a Crock Pot). Repeat steps 2 and 3 with the other half of the butter, oil, and beef.
Step 4) Add 1/4 cup of red wine to the skillet and continue cooking over medium heat while scraping vigorously with a metal spatula to deglaze the pan. Pour the contents of the pan into the slow cooker over the beef.
Step 5) After all of the beef has been browned and transferred to the slow cooker, pour the remainder of the bottle of red wine over the beef. Cook the beef on “low” for 8 – 10 hours (preferable) or on “high” for 4 – 5 hours, until most of the wine has been absorbed and the beef is very tender.
Step 6) Approximately 30 minutes before serving, gently stir any combination of French Braised Onions, roasted vegetables, and Kalamata olives into the slow cooker with the beef, to heat through. Serve with potatoes, sautéed yellow squash, and/or French bread.