Boeuf Bourguignon Logan’s Way
- Yield
10-12
servings
Ingredients
- 4 pounds beef rump roast or round roast, cut in chunks
- 1/2 pound bacon, sliced
- 1/2 pound pork belly, cut in chunks
- 1 cup shitake mushrooms, sliced
- 1 small bag of carrots, cut into 1 1/2 inch chunks
- 1 small bag pearl onions (peeled)
- 4-5 large garlic cloves, chopped
- 2 large bay leaves
- 1 tablespoon coriander, ground
- 1 teaspoon cloves, ground
- 2 cups beef stock
- 16 ounces shiraz wine (any dry red wine)
- 1/2 cup brandy
- 3 tablespoons tomato paste
- 1 tablespoon herbes de provence
- 1/4 cup slurry **equal parts cornstarch & water
- 2 teaspoons sea salt or to taste
- 2 teaspoons course black pepper
Instructions
- Season beef with salt & pepper
- In a large heated skillet, fry bacon until crispy. Remove beef from skillet
- In the same skillet, sautee mushrooms until golden brown. Remove mushrooms from skillet
- In the same skillet fry pork belly on both sides until lightly golden brown. Remove pork belly from skillet
- In thet same skillet, brown the beef. **you may have to do 2 batches**
- Add all of the ingredients in a 6 quart crock pot
- Cook on low for 8 hours. The last 30 minutes of cooking time, add the cornstarch slurry
**I like to serve my beef goodness with herbed roasted garlic mashed potatoes and homemade cornbread dressing **
