Beef Bourguignon in the Crock Pot

Serves 4-6

This recipe is adapted from the Crock Pot recipe book and Julia Child's original recipe.

Ingredients:

2 TBS of flour and 2 TBS water (Mixed)
3 cups of Red or Burgundy Wine (1 - 750ml bottle)
2 cups of beef stock
Salt & Pepper
1 TBS Tomato Paste
2 bay leaves
5-6 sprigs of fresh thyme, tied together with string
3 pound beef chuck roast, cut into 1 1/2 - 2" cubes
6 slices of cooked bacon, cut into 1" pieces
2 cloves garlic, smashed
3 large carrots, peeled and thickly sliced
15 pearl onions, peeled *
1 lb (2 small packages) of white mushrooms, quartered, stems removed
butter for frying
olive oil for frying
chopped parsley for garnish

Directions:

Heat a frying pan and add 2 tbs oil. Saute the carrots and onions till lightly browned. Remove and add to the crock pot.
Heat a frying pan and add 2 tbs oil and 1 tbs butter. Add the mushrooms and fry until browned. Remove and add to the crock pot.
Heat a dutch oven or frying pan.  Dry the beef cubes with a paper towel as this will make them brown better in the pan.  Add the pieces to the pan and cook in 2 - 3 batches, till browned.
Remove and add to the crock pot.

Add the garlic, wine, beef stock or broth, bay leaves, tomato paste and thyme.
Mix the 2 TBS of flour with 2 TBS water till smooth.
When the stew is simmering (after about 1/2 - 1 hour), gradually add the flour/water mixture and stir to combine.

Cover and cook on high for 6 hours. Stir occasionally. You can also cook on Low for 8-10 hours.

Serve with crusty bread and a your favorite red wine.

* To easily peel the onions, add them to a pot of boiling water for about 1 minutes. Drain, and place in cold water.  Cut off the root and stem portion, and then squeeze the onion out of the skin.

Garlic & Parsley Butter

You can buy this kind of herb butter at the grocery store, but it's really easy to make your own.

Use it for mashed potatoes, or add it to other vegetables. We like to slice it and put it on top of a steak while it's resting after it's barbecued. It adds a lot of flavor to the meat.

Ingredients: 

1/2 cup of butter (unsalted)
3 cloves of garlic, minced or put through a press
2 TBS finely chopped fresh parsley
1 TBS finely chopped fresh chives
Salt & Pepper

Directions: 

Soften the butter to room temperature. Mix in the garlic and herbs.
Put the mixture on a piece of plastic wrap, and shape into a log. Refrigerate.
Slice as needed.

Adjust the garlic and herbs to your liking. Add other things like finely chopped sun-dried tomatoes or grated lemon rind to use with fish.

Amaretto Cream Sauce

Ingredients:

1 cup of Sour Cream *
1/4 cup brown sugar
1/4 cup of Amaretto liquor

Directions:

Mix together and put in the fridge for 4-6 hours.

Spoon over fresh fruit such as strawberries, blueberries, raspberries, and grapes cut in half.

Serves 4-6

NOTE:

You can leave out the liquor for an alcohol free dessert.
* Substitute 1 cup of dairy-free plain yogurt (made with almond milk).
Reduce the sugar if the yogurt is sweetened.
Use half a recipe for 2 people.