Boeuf Bourguignon Logan’s Way
- Yield: <p>10-12</p> servings
Ingredients
- 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
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 **