Slow Cooker Beef Bourguignon
2 lb stew meat
2 onions, large dice
6 cloves garlic, chopped
1 lb mini potatoes
5 carrots, peeled and thickly sliced
2-3 slices of ham or bacon, chopped
1 spring of fresh rosemary
2-3 springs of thyme
2 bay leaves
1 pkg fresh shiitake mushrooms, sliced
1/2 c flour
1 Tb of Chicago seasoning (other other seasoning)
2-3 t black pepper
1 t salt
2 t smoked pepper or paprika
1/4 c olive oil
1 c red wine
2 c chicken stock
1/4 c soy sauce
1 sm can of tomato paste
1 can tomato paste can of water
1/4 c seasoned flour (reserved from ingredients above)
1. Add onions, garlic, mini potatoes, carrots, ham, shiitake mushrooms, bay leaves, rosemary and thyme to the slow cooker.
2. In a small bowl combine flour, seasoning salt, pepper, salt, and smoked pepper. Heat oil in a large frying pan to medium/high. Dredge beef chunks in seasoned flour and fry in oil on each side for 2-3 minutes or until and brown crust forms. Fry the beef in batches so the pieces don't touch each other. Add beef to the slow cooker.
3. Add red wine to the fry pan and scrape up all of the browned bits. Let red wine reduce for a few minutes. Add chicken broth, soy sauce and tomato paste. Whisk in remaining seasoned flour, it should be about 1/4 c, cooking/whisking until smooth. Add to slow cooker and cook on low heat for 8 hours or until the beef is tender.
You can always add more vegetables if you have them: parsnips, cabbage or rutabaga would be nice.
Serve with some crusty bread to mop up the delicious sauce.
