Beef Bourguignon

1. 1

   1. In a large skillet heat oil over medium high heat. Add salt pork [or bacon] and cook, stirring until crisp. Using a slotted spoon, transfer to a paper towel to drain. Drain off all but 2 tablespoons of fat.

2. 2

   2. Add beef to the pan, in batches, and brown. About 4 minutes per batch. Transfer to slow cooker.

3. 3

   3. Add mushrooms to pan and cook until tops are lightly browned, about 4 minutes. transfer to slow cooker. Add onions and carrots to pan and cook, stirring, until softened, about 7 minutes. Add garlic, thyme, bay leaf, salt, and peppercorns and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add wine and beef broth, bring to a boil and cook, stirring and scraping up brown bits from the bottom of the pan, until thickened, about 5 minutes.

4. 4

   4. Transfer to slow cooker, Stir in salt pork [or bacon] and orange zest. Cover and cook on low for 8 hours on low, or 4 hours on high, until beef is very tender. Discard the bay leaf. Garnish with parsley before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.