Another slow-cooker favourite! This recipe literally means "burgundy beef" in French, and it is simply a delicious beef stew made with red/burgundy wine. I served this when my father and brother came over after a cold day of ice fishing. I also made it for a group of my friends for a cold and rainy cottage weekend! It's great on a chilly day, it will feed a crowd, and it's so sophisticated! I adapted this recipe from the Crock Pot website.
Never forget the red wine in this recipe! It's what makes it so darn good. **April 2010: I have found a better way of making this - I have changed very little on paper, but the effects are tremendous. Please enjoy!**
6 strips bacon, diced
3 lbs. beef rump (or any tasty cut), cubed
1 very large carrot, sliced on the bias
1 onion, sweet, diced
1 tsp. each salt and pepper
1 10-oz. can condensed beef broth
2 c. red/burgundy wine
1 can tomato paste *(used to be 1 Tbsp.)
4 cloves garlic, minced
1/2 tsp. thyme, whole
1/2 tsp. dried basil
1 Tbsp. mustard powder *(used to be 1 tsp.)
1 bay leaf
1 - 2 lbs. fresh mushrooms, sliced
*Extras, if you like: diced celery, diced tomatoes, chopped sweet peppers.
3 - 4 Tbsp. flour
3 - 4 Tbsp. butter or oil
Cook bacon until crisp. Brown beef cubes with bacon, and add to your crock pot. Add remaining ingredients, except the flour and oil, into the pot as well. Mix gently. Cook on HIGH for 5 - 6 hours, or LOW 10 - 12 hours.
A few minutes before you are ready to serve, heat up the butter or oil in a small skillet over medium heat, and whisk in the flour until it has formed a uniform paste. Stir this mixture into the crock pot, and keep the heat on until the stew has thickened significantly. Use more oil and flour if you want your stew to be thicker. *(Before, I had you add the flour before the long, slow cook - this is incorrect! You get a much nicer, thicker texture by adding your roux slurry afterward. The long cook just ends up breaking down whatever flour you added in the beginning)
Serve over lots of creamy, buttery, whipped potatoes (skin-on)!
Apr 17, 2010
Greek Lemon Potatoes
When I was a little girl, I had a great friend, Kasi, who lived next door. She and her family were from Greece, and everytime I was invited over for dinner, her mother made these amazing lemon potatoes. This isn't necessarily her recipe, but I think it's pretty close. I like red potatoes with their skins-on. My own dad has made renditions of it, and it always turns out great - but it's never quite like Kasi's mom's! This recipe serves two.5 - 6 medium red potatoes, washed and sliced
1 Tbsp. sea salt
1 - 2 fresh lemons, zested and juiced
4 Tbsp. olive oil
1 Tbsp. chicken bouillon
1 Tbsp. Greek oregano, dried or fresh
1 tsp. sea salt
1 tsp. paprika
1 tsp. freshly ground black pepper
Parboil the potatoes with water and the first measurement of sea salt. Parboiling means to partially boil something in order to finish cooking it later. I fully cook my potatoes when I parboil them, because - believe it or not - I like soggy potatoes! Feel free to half-cook your potatoes for now. Save about 1/2 a cup of your starchy potato water to add to your lemon sauce.
Preheat your oven to 425 F. Prepare a large stone casserole or baking dish. Place the parboiled potato slices in it, along with the saved starchy water, and add the remaining ingredients (including lemon zest). Mix gently, but thoroughly. Please note: if you only like a mild lemon taste, please only use the juice of one lemon. I like mine very sour and lemony, so I used two lemons. J did not appreciate the intense lemon flavour as much as I did, so please take this as a word of warning!
Place the potatoes in your oven and bake for 20 - 30 minutes, or until bubbly and things are smelling fragrant. Alternatively, bake the potatoes for 40 - 45 minutes to further concentrate the sauces and make it nice and thick, a little bit roasty brown, and oh-so-lemony! Nostimos!
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