Beef Bourguignon is one of my favorite winter meals. I made this first from a recipe in Oprah Magazine about 9 years ago, which was adapted from a Barefoot Contessa recipe. I especially love it because my little girl loves it, which warms me to my toes. I've adapted here and there over time, making it easier, faster, crockpot friendly and using ingredients I'm more likely to have on hand. I love the flavors of thyme and red wine together, and I love that I can start this in the morning, head out for the day and come home to a warm, delicious meal
1-2 pounds of stew beef, cubed
Salt & pepper
several tablespoons of olive oil
2 cloves garlic, minced
1 1/2 cups dry red wine
2 cups beef stock
3 tablespoon tomato paste
2 tsps dried thyme
2 cups hot water
1/2 chopped onions
4 carrots, cut into bite sized pieces
4 medium potatoes, cut into bite sized pieces
2 tablespoons softened butter
2 tablespoons all-purpose flour
Sprinkle both sided of cubed beef with salt and pepper. Heat a little olive oil in the pan and brown beef cubes on both sides. Remove and set aside. Heat about 3 tablespoons of olive oil in the same pans and saute mushrooms until soft. Add minced garlic and brown for 30 seconds. Deglaze pan with red wine and then add beef stock, tomato paste and thyme and simmer for 10 minutes.
Pour the mixure from the pan into your crockpot and the beef, water, onions, carrots and potatoes. Cook on high for about 3.5 hours or low for about 7 hours. Then mash together the butter and flour and add a little of the hot broth to the mix. Stir this into the stew to thicken. Add additional salt and pepper to taste.
I like to serve this with crusty french or sourdough bread, and it's also good over rice. It's great reheated too.