Slow Cooked Boeuf Bourguignon

As much as hubby likes French onion soup and liver and onions, I have another trick up my chef's sleeve for a meal that makes him smile. That trick is Boeuf Bourguignon. But some days, you just don't have time to spend making it the traditional way. That's when the slow cooker comes in handy.

Now, it should have mushrooms but I am not a fan of mushrooms (hate them, in fact). I leave them out. Feel free to add them in, if that's your thing.You'll want to add them in the cooker when there's about an hour of cooking left.

Slow Cooked Boeuf Bourguignon
Adapted from Julia Child
Makes 6 servings, 13 Points+ per serving (including pasta to serve)

What You'll Need:
    1 1/2 lbs beef, cubed
    3 slices bacon
    3 carrots, sliced
    1 medium onion, diced
    1 1/2 cups red wine
    1 quart beef stock
    2 Tbsp. tomato paste
    2 cloves minced garlic
    1/2 tsp. thyme
    1/2 tsp marjoram
    2 bay leaves
    1 tsp. pepper
    salt to taste
    2 Tbs flour or preferred thickener

Additionally, you'll want 6 boiled potatoes or a box of cooked pasta, for serving

The Process:
   Brown the beef in a skillet with a little bit of olive oil. Cook the bacon and snip it into small pieces (seriously, just cut it with your clean kitchen scissors). Put beef and bacon into the slow cooker with the wine. In a pot, heat some of the stock and the tomato paste until well combined. Pour into the slow cooker along with beef, bacon, and all remaining ingredients.

   Cover and cook on low for 5-6 hours. Before you serve, drain some of the liquid into a pan and mix with the flour or thicken of your choice. Cook down and then add back into the slow cooker. Stir and serve over potatoes or pasta with some good French bread.

I prefer to serve it over boiled potatoes, but Hubby prefers pasta, so that's what we had this time. It's a delicious meal you could easily prepare ahead of time for your sweetheart on Valentine's day. You can absolutely cubed the beef, brown it, slice the veggies, and cook the bacon the night before and then put it all into the crock in the morning before you leave for work.