Boeuf Bourguignon Logan’s Way

  • Yield <p>10-12</p> servings


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


  1. Season  beef with salt & pepper 
  2. In a large heated skillet, fry bacon until crispy. Remove beef from skillet
  3. In the same skillet, sautee mushrooms until golden brown. Remove mushrooms from skillet
  4. In the same skillet fry pork belly on both sides until lightly golden brown. Remove pork belly from skillet
  5. In thet same skillet, brown the beef.  **you may have to do 2 batches**
  6. Add all of the ingredients in a 6 quart crock pot
  7. 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 **        





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