Beef Bourguignon

Who has seen the movie Julie and Julia?  One of the pivotal recipes in the movie is this Beef Bourguignon, and it looked so good that I wanted to try it.  However, I modernized, streamlined, and made this crockpot friendly.  The results?  Delicious!!!  I even got a "this is really good" from the hubby--not too bad!  *Warning--lots of pictures!  I did this recipe on a Saturday so I had some time.

{Beef Bourguignon}

{I used 1.5 pounds beef and a tiny bit of deer we had left}

{Marinating the beef overnight}

[Drying the beef off so it gets a good sear on it}

{Beautiful sear!}

{Done searing so it's in the crockpot!}

{Yup--this is how your pan will look, but have no fear!  I will tell you how to deglaze!}

{To deglaze, you'll need a wooden spoon with a flat edge preferrably}

{Add wine to pot--be careful because it will steam!}

{Scrap your pan clean!}

{See--it's clean!}

{Add cooked garlic, browned bits, and liquid to the crockpot.}

{Add remaining ingredients}

{Cook on low for 6-8 hours}

{Saute mushrooms in butter until light brown}

{Make a white roux and add liquid from crockpot to make gravy}

Beef Bourguignon

Makes 6 servings

Marinade
1 onion, chopped
1 cup carrots, chopped
1 whole clove
1 teaspoon ground black pepper
1 bottle red wine
2 pounds braising beef

2 tablespoon olive oil
6 clove garlic, minced
1 cup beef broth
3 small bay leaves (2 large)
1 tablespoon dried parsley
1 teaspoon thyme
1 cup celery, diced

5 tablespoons butter
5 tablespoons flour
1 pint mushrooms, sliced

1. Place the marinade ingredients in a large bowl together with the meat. Mix well and leave to marinate overnight.
2. Remove the meat from the marinade with a slotted spoon and pat dry with kitchen paper.
3. Heat the oil in a large pan until very hot, add the meat and brown on both sides; place in crockpot when finished. 
4. Add the garlic to hot pan, cooking until fragrant.
5. Add 1 cup of the marinade to hot pan and scrap with a wooden spoon to get the browned bits off the bottom of the pan.  Be careful--adding alcohol, or any liquid to a hot pot, will produce a good amount of steam.  The acid in the wine will deglaze (aka unstick and clean) the browned bits off the pot.
6. Add the liquid to the crockpot along with the remaining marinade liquid.
7. Add remaing ingredients, except butter, flour, and mushrooms, to the crockpot.
8. Cook on low for 6-8 hours.
9. Right before serving, turn off crockpot and get as much of the liquid out of the crockpot as possible.
10. Melt the butter in a frying pan, add mushrooms and sauté until lightly browned.
11. Add flour and cook for 3 minutes to make a white roux; add liquid and cook until sauce thickens.
12. Serve meat with gravy.

Have you ever made a recipe just because you saw it on a TV (not necessarily a cooking show)?  What was it?  Did it turn out delicious?

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