Beef bourguignon over chow mein
A delicious slow cooker recipe!
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It’s the perfect time of the year for a slow cooker recipe! Home cook Julie Miguel shows how to make a Beef Bourguignon over chow mein noodles.
Ingredients
1
tablespoon Extra-virgin olive oil
6
ounces (170g) Bacon, roughly chopped
3
pounds (1 1/2kg) Beef brisket, chuck steak or stewing beef, cut into 2-inch chunks
1
large Carrot, sliced 1/4-inch thick
1
large White onion, diced
1
pound Fresh small brown mushrooms, quartered
6
cloves Garlic, minced
1
pinch Coarse salt & freshly ground pepper
2
tablespoons All-purpose flour
3
cups Red wine
2
cups Beef stock
2
tablespoons Tomato paste
1
Beef bouillon cube, crushed
1
teaspoon Fresh thyme, finely chopped
2
tablespoons Fresh parsley, finely chopped, divided
2
Bay leaves
450
grams Chow mein noodles
Instructions
Directions:
- Heat a large skillet to medium-high heat.
- Add the olive oil to the skillet and heat for 1 minute.
- Add in the bacon and sauté the bacon until it is crisp and browned.
- Transfer to the bowl of your slow cooker leaving behind the bacon fat in the pan.
- Pat the beef dry with a paper towel. Lightly sear the beef in batches in the bacon fat until just slightly browned on all sides. Do not overcook, this part is to add flavour to the dish. The beef will finish cooking in the slow cooker. Transfer the beef to the slow cooker bowl with the bacon.
- Chop the onions, carrots and mushrooms and add them to the bowl of your slow cooker. Season with coarse salt and freshly ground pepper. Stir with a large spoon to incorporate.
- Add the red wine to the large skillet and bring it to a simmer. Simmer for about 4 minutes and then slowly add the flour while whisking until the sauce is free of lumps. Allow the sauce to reduce and thicken slightly. Add the wine sauce to the slow cooker.
- Finally, add to your slow cooker bowl, 2 cups of stock, tomato paste, garlic, bullion, and herbs (bay leaf, thyme, and parsley).
- With a large spoon, mix all of the ingredients in the slow cooker bowl to combine.
- Cook on the high heat setting for 6 hours or on low for 8 hours. You’ll know it’s done because the beef pieces will be very tender and falling apart. Remove the bay leaves and discard them.
- Cook your chow mein noodles according to the package directions.
- Garnish with fresh parsley and serve with chow mein noodles.