Tank Cooks Beef Bourguignon

Thanks to Andrew Lowis for the recipe 

Send recipes to NJTank99@gmail.com 

Ingredients 

• 1 tablespoon extra-virgin olive oil 
• 6 ounces of bacon, roughly chopped 
• 3 pounds beef brisket trimmed of fat, chuck steak or stewing beef cut into 
• 2-inch chunks 
• 1 large carrot, sliced 1/2-inch thick 
• 1 white onion, large, diced 
• 6 cloves garlic minced (divided) 
• 1 pinch coarse salt 
• 1 pinch ground pepper 
• 2 tablespoons flour 
• 12 pearl onions,
• 3 cups red wine like Merlot, Pinot Noir, or a Chianti – for a milder sauce, use only 2 cups of wine 
• 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock) 
• 2 tablespoons tomato paste 
• 1 beef bouillon cube crushed 
• 1 teaspoon fresh thyme, finely chopped
•  2 tablespoons fresh parsley, finely chopped, divided 
• 2 bay leaves 

Directions 

1. In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes until crisp and browned. Transfer to a 6-quart (litre) slow cooker bowl. 
2.  Pat dry beef with a paper towel; sear in batches until browned on all sides in the oil/bacon fat. 3. Transfer to a slow cooker bowl with the bacon, and add the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine. 
3. Pour the red wine into the pan or skillet and simmer for 4-5 minutes. Whisk in the flour until free from lumps. Allow the mixture to reduce and thicken slightly, then pour it into the slow cooker with 2 cups of stock, tomato paste, garlic, bouillon, and herbs. 
4. Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until the beef falls apart and is tender. 
5. Garnish with fresh parsley and serve with mashed potatoes, rice, or noodles.