22
ENGLISH
3
1
/2 lbs (1.6 kg) boneless
beef chuck roast*,
trimmed and cut into
1
1
/2" (3.75 cm) pieces
1
/2 lb (227 g) small pearl
onions, peeled
2 medium carrots,
finely chopped
4 tbs (60 mL) chopped
fresh parsley leaves,
divided
2 tsp (10 mL) dried
thyme, divided
1
3
/4 tsp (8 mL) dried
marjoram, divided
1 bay leaf
4 cloves garlic, minced
1
1
/2 cups (375 mL)
burgundy wine,
divided
5 slices bacon, cut up
12 oz (340 g)
mushrooms, cut into
quarters
2
/3 cup (150 mL)
condensed beef
consommé (from
10 oz/285 g can),
divided
2 tbs (30 mL) tomato
paste (from tube or
6-oz/175 g can)
3
/4 tsp (3 mL) salt
1
/2 tsp (2 mL) coarsely
ground black pepper
1
/4 cup (50 mL) all-
purpose flour
In large resealable food storage plastic bag or large bowl,
combine beef, onions, carrots, 2 tbs (30 mL) parsley,
1
1
/4 tsp (7 mL) thyme, 1 tsp (5 mL) marjoram, bay leaf,
and garlic; mix well. Add
3
/4 cup (185 mL) wine; mix well
to coat. Refrigerate at least 8 hours or overnight.
Place beef mixture in slow cooker ceramic pot. In
medium skillet over medium heat, cook bacon until
browned. Add bacon and drippings to slow cooker. Add
remaining
3
/4 tsp (3 mL) thyme,
3
/4 tsp (3 mL) marjoram,
and
3
/4 cup (185 mL) wine. Add mushrooms,
1
/3 cup
(75 mL) consommé, tomato paste, salt, and pepper; mix
well. Cover and cook at SIMMER 8 to 10 hours, or until
tender.
Remove and discard bay leaf. In small bowl, blend flour
into remaining
1
/3 cup (75 mL) consommé. Stir into beef
mixture. Cover and cook at HIGH 10 to 15 minutes, or
until thickened. Stir in remaining 2 tbs (30 mL) parsley.
Serve with cooked noodles or mashed potatoes, if
desired.
Yield: 10 servings (1 cup [250 mL] per serving).
Per Serving: About 510 cal., 34 g protein, 14 g carb,
34 g total fat, 13 g saturated fat, 110 mg cholesterol,
920 mg sodium.
Classic Beef Bourguignonne
*Substitute 2
3
/4 lbs (1.3 kg) beef stew chunks for roast, if
desired.
