Boeuf Bourguignon Logan’s Way

  • Yield: <p>10-12</p> servings


4pounds beef rump roast or round roast, cut in chunks
1/2pound bacon, sliced
1/2pound pork belly, cut in chunks
1cup shitake mushrooms, sliced
1small bag of carrots, cut into 1 1/2 inch chunks
1small bag pearl onions (peeled)
4-5large garlic cloves, chopped
2large bay leaves
1tablespoon coriander, ground
1teaspoon cloves, ground
2cups beef stock
16ounces shiraz wine (any dry red wine)
1/2cup brandy
3tablespoons tomato paste
1tablespoon herbes de provence
1/4cup slurry **equal parts cornstarch & water
2teaspoons sea salt or to taste
2teaspoons 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 **