Crock Pot Beef Burgandy (Beef Bordeaux)

February 16th, 2008 • Related • Filed Under

2 slices bacon, chopped
2 lbs. sirloin tip or round steak, cut into 1 inch cubes
1/4 c. flour
1 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. pepper
1 clove garlic, minced
1 beef bouillon cube, crushed
1 c. Burgundy wine
1/4 lb. fresh mushrooms, sliced
2 tbsp. cornstarch (optional)

In skillet, cook bacon several minutes. Remove and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and Burgundy in pot. Cover and cook on low 6-8 hours. Turn on high. Add mushrooms; cook on high 15 minutes. To thicken sauce, add cornstarch (dissolved in 2 tablespoons cold water) with mushrooms. 6 servings.

 

Note: Any good bordeaux or cab-sav is fine to use for the wine portion of this meal, but the wine that I used for this recipe was a 2003 Mounton Cadet (Baron Philippe De Rothschild), which is a great traditional bordeaux that you can find for about $10.

Also… I got myself a little mortar and pestle that does really well for crushing the beef bouillon cube. Before I used this, I would put it into a plastic bag and smoosh it with a spoon. :)

 

 

le vin, il nait, puis vit, mais point ne meurt en l’homme il survit -Baron philippe (1902-1988)
(the wine, it is born, then saw, but in the man it does not die, but survives)

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