Here’s an easy, modern (crock pot!) version of the Beef Simmered in Wine the Williamstons serve at dinner in my novel Amberly:
Beef Simmered in Wine
-Very much like Boeuf Bourguignone – but a tad simpler 🙂
· 2 lbs beef stew meat, cut up
· 6 Tbls flour
· 2 cups baby carrots
· 1 pkg (8 oz) fresh mushrooms, stems removed
· 1 pkg (16 oz) frozen pearl onions, thawed (or quick-boil & peel fresh ones)
· 2 tsp garlic, minced
· 3/4 cup beef broth
· 1/2 cup rich red wine, preferably a deep red burgundy
· 1/4 cup tomato paste
· 1 1/2 tsp salt
· 1/2 tsp freshly ground black pepper
· 1/2 tsp dried rosemary (optional)
· 1/4 tsp dried thyme
· 1/4 cup chopped fresh parsley
Putting it all together:
In a large mixing bowl, toss the beef with the flour so it’s thoroughly coated. Lightly coat the inside of your crock pot with butter, then add the beef, carrots, onions, mushrooms, and garlic.
Dredging the beef with flour retains moisture and enhances flavor during the simmering process.
Whisk together the beef broth, wine, tomato paste, salt, pepper, thyme, and rosemary and pour over the beef pieces. Cover and cook on low for 8 – 10 hours. Excellent served with mashed potatoes. Sprinkle with fresh, chopped parsley, and serve with a rich red wine. Bon appetit!