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Friday, February 3, 2012

Crock Pot Beef Bourguigon

Crockpot Beef Bourguignon

Soup from extra veggies and broth
1   lb. lean beef roast
6   slices of thick cut bacon

2   Tbls. Worcestershire Sauce
2   Tbls.  tomato paste
2   large leeks, sliced
1   package of cherry tomatoes (or 2 large tomatoes diced)
1   package of mushrooms
3   cloves garlic, minced
2   Tbls.  chopped fresh thyme (I use kitchen scissors to finely chop)
2   cups beef stock
2   bay leaves
salt and pepper

red wine (optional)  1/2 cup to 1 cup according to your preference

Cook bacon until crisp,remove from pan, and crumble.  Brown all sides of beef roast in the bacon grease.  In crock pot add next 10 ingredients.  Add crumbled bacon and beef roast on top of vegetables.  Pour wine over the top.

Cook on low for 8-10 hours or on high for 4-6 hours.

* It is best to saute the mushrooms and add an the end of the cooking if time allows but you can add everything at once and let it all cook so dinner is totally ready when you get home.

Remove roast from crockpot, slice, and ladle vegetable mixture over beef slices.  Serve with mashed cauliflower or side salad.


After I cooked this today there was a lot of broth and vegetables left so I made a really delicious cream soup.

Bonus Soup Recipe:
3 cups of vegetables and broth from the Beef Bourguignon
1/4 cup cream
2 oz. cream cheese

Put all in a food processor and blend to the consistency of your choice.

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