Classic Beef Bourguignonne - Kitchen Aid KSC700 Instrucciones Y Recetas

Classic Beef Bourguignonne

3 / lbs (1.6 kg) boneless
1
2
beef chuck roast*,
trimmed and cut into
1 / " (3.75 cm) pieces
1
2
/ lb (227 g) small pearl
1
2
onions, peeled
2 medium carrots,
finely chopped
4 tbs (60 mL) chopped
fresh parsley leaves,
divided
2 tsp (10 mL) dried
thyme, divided
1 / tsp (8 mL) dried
3
4
marjoram, divided
1 bay leaf
4 cloves garlic, minced
1 / cups (375 mL)
1
2
burgundy wine,
divided
5 slices bacon, cut up
12 oz (340 g)
mushrooms, cut into
quarters
/ cup (150 mL)
2
3
condensed beef
consommé (from
10 oz/285 g can),
divided
2 tbs (30 mL) tomato
paste (from tube or
6-oz/175 g can)
/ tsp (3 mL) salt
3
4
/ tsp (2 mL) coarsely
1
2
ground black pepper
/ cup (50 mL) all-
1
4
purpose flour
In large resealable food storage plastic bag or large bowl,
combine beef, onions, carrots, 2 tbs (30 mL) parsley,
1 / tsp (7 mL) thyme, 1 tsp (5 mL) marjoram, bay leaf,
1
4
and garlic; mix well. Add
to coat. Refrigerate at least 8 hours or overnight.
Place beef mixture in slow cooker ceramic pot. In
medium skillet over medium heat, cook bacon until
browned. Add bacon and drippings to slow cooker. Add
remaining / tsp (3 mL) thyme,
3
4
and / cup (185 mL) wine. Add mushrooms,
3
4
(75 mL) consommé, tomato paste, salt, and pepper; mix
well. Cover and cook at SIMMER 8 to 10 hours, or until
tender.
Remove and discard bay leaf. In small bowl, blend flour
into remaining /
1
3
mixture. Cover and cook at HIGH 10 to 15 minutes, or
until thickened. Stir in remaining 2 tbs (30 mL) parsley.
Serve with cooked noodles or mashed potatoes, if
desired.
Yield: 10 servings (1 cup [250 mL] per serving).
*Substitute 2 / lbs (1.3 kg) beef stew chunks for roast, if
3
4
desired.
Per Serving: About 510 cal., 34 g protein, 14 g carb,
34 g total fat, 13 g saturated fat, 110 mg cholesterol,
920 mg sodium.
22
/ cup (185 mL) wine; mix well
3
4
/ tsp (3 mL) marjoram,
3
4
cup (75 mL) consommé. Stir into beef
/ cup
1
3