Beef bourgeon
Servings: 2
Beef bourgeon is a classic French beef stew with chunks of flavorful beef in a rich sauce with roasted carrots and onions.
By far this is one of my favorite meals and I love serving it with crunchy bread or creamy corn polenta.
The Taste: This recipe despite having tomato in it’s sauce does not have a tomato flavor. While cooking this delicious dish the tomato flavor is cooked out when you add the tomato to the vegetables and cook for a few minutes. Then adding the wine will give it a thick rich texture. In fact if this dish tastes of tomato you’re doing it wrong, so send me a message and let me help you get it right!
If you liked this recipe try our delicious homestyle pot roast recipe.
Don’t forget to let us know you were here. What is your favorite slow cooker meal?
Directions
Directions Dry your meat with a paper towel.
In a large pot heat on high with olive oil and once the oil is hot sear the meat on all sides (this should take about 10 minutes).
Add paprika, salt and pepper once the meat has begun to brown.
When the meat has browned remove the meat from the pot and set it aside.
Add the olive oil and butter to the pot. Once the butter and oil are warm add the vegetables to the pot and remove the fond from the bottom and the sides using a rubber spatula and the vegetables.
Cook the vegetables for 10 more minutes until they are aromatic, glossy and starting to turn brown.
Next add the tomato paste to the vegetables and cook for another 5 to 7 minutes.
When the tomato paste has cooked to a darker more brownish hue turn the fire off and add the cabernet to the pot.
Return the fire to a low heat and cook out the alcohol.
Add the meat, water and bouillon (you can also substitute stock or broth the flavor might not be as strong) to the pot.
Bring everything to a boil and then turn down the heat to a low, low simmer or add it to a slow cooker.
Cook for 3 and a half to 4 hours.
Season everything with salt and pepper.
Serve with crusty bread, pasta or potatoes.
Ingredients
- 2 pounds stew meat rinsed and dried
- 2 each yellow onions peeled and cut into 1 inch pieces
- 1 cup baby carrots cut into thirds
- 2 each shallots peeled and cut into 1″ pieces
- 1 tablespoon paprika dried
- 4 tablespoons Unsalted butter
- 2 tablespoons olive oil
- 1 tablespoon Unsalted butter
- 1 tablespoon Kosher salt
- 6 tablespoons tomato paste
- 1 cup cabernet wine
- 3 cups water
- 1 tablespoon Better than Bouillon Chicken base
- tt Salt and Cracked pepper to taste
