Beouf Bourguignon...Beouf Bourgiugnyum

So beouf bourguignon is one of those pure comfort foods that is best the slower its cooked. Minimal effort required too! Just a little bit (or a lot) of preliminary chopping.

This has been a definite staple in my household over winter because it's super easy and made with general fridge staples. Cheap stew beef from the grocery store, carrots, one white onion (large), mixed herbs, mushrooms, garlic, bacon (chopped up into bits), beef stock, and red wine! Pearl onions also make a nice addition if you can get your hands on some.

First, cook the bacon in a sautee pan until done. Remove and put to the side. In the bacon grease, brown the beef thoroughly. When nice and dark on all sides, remove and put to the side. Chop the mushrooms, onions and carrots with some garlic and sautee in the remaining juice in the sautee pan. The veggies soak up all that leftover goodness!



In a slow cooker, throw in the veggies, a bunch of mixed herbs, the beef, bacon, a few cups of beef stock and a generous pour of red wine. Let cook for a few hours on medium heat. Don't forget to add salt and pepper to taste. You can even let it cook overnight, but it's not necessary.




I served mine over a bed of mashed potatoes, but some people include the pototoes in the stew. The sauce is SUPER rich and delicious and exactly the kind of thing you need to warm  your bones.