Chili Beef Bourguignon
Ingredients
Ingredient | Quantity |
---|---|
Extra Virgin olive oil | 1 Tablespoon, 4 slices, chopped, 2 pounds cut in 2 “ cubes, 2 cups, 1 cup , chopped, 4, minced, 1/2 teaspoons each, 2 Tablespoons, 2 cups, 3 cups, 2 Tablespoons, 1 cube, 1 teaspoon chopped, 1 can (15 oz) |
Bacon | |
Beef brisket/stew meat | |
Baby Carrots | |
Vidalia Onion | |
Garlic cloves | |
Salt & Pepper | |
Flour | |
Black box Merlot wine | |
Beef stock | |
Tomato paste | |
Beef Bullion | |
Bay leaves | |
Chili kidney beans |
Directions
In a large pan or skillet, sauté the bacon over medium heat in the oil for about 3 minutes, until crisp. Transfer to 6 quart slow cooker bowl.
Pat dry beef with paper towels and sear until brown on all sides, in the oil/bacon fat. Transfer to the slow cooker bowl with the bacon, add in onion and carrots next. Season with salt and pepper, mixing well.
Pour the Merlot into the pan, allow to simmer 3 to 4 minutes, then whisk in flour, mixing well until smooth. Simmer for 2 more minutes, until slightly thickened then pour into slow cooker pot, along with stock, tomato paste, garlic, bullion and bay leaves. Mix well.
Cook on high for 6 hours, until beef is tender. 10 to 15 minutes before serving add chili beans to slow cooker pot.
Ladle into bowls, serve with that delicious Black box wine and crusty bread if desired! Enjoy!