I’ve rhapsodized about my crockpot before and with this recipe I’m likely to do it again.
I adore beef bourguignon.
For a special Saturday treat I often make it from Julia Child’s recipe.
Slowly cooking beef, peeling pearl onions, nursing this wine, drunk stew for an entire day.
That doesn’t happen during the week though but I still want that kind of tender care.
So I’ve figured out a version that we can have anytime.
Take; 1 can (yes, I said can-I don’t know why this works but it really does) of mushrooms, 3 T beef concentrate, 2 tsp herbes de provence, 4 crushed garlic cloves, 2 sliced red onions, 1/2 tsp pepper…
Add to the beef and turn the whole thing on high for 6.5 hours.