This is the best of the slow cooked recipes I have tried.
The salt pork and shallots blend nicely to provide a bit of saltiness to the dish. The salt pork crisps on the outside, and gets creamy on the inside. The shallots are a lovely mild grilled onion.
The beef ends up super moist and basically falls apart when done.
The mushrooms are soft and lovely, giving a bit of earthiness to the dish.
For the wine I used a shiraz. This provided a deep, rich flavor to the dish. I used two bottles of wine. For the water, I filled one of the bottles with water and poured that in as well.
I served the dish with some fresh French bread. It was lovely to sop up the liquid.
We truly enjoyed the dish!
BOEUF BOURGUIGNON
1/2 Pound Thinly Sliced Salt Pork
4 Shallots
2 Pounds Stewing Beef, 1 Inch Pieces
1 1/2 Tablespoons Flour
1 Teaspoon Salt
4 Peppercorns
1 Bay Leaf
2 Cloves Garlic, Minced
1/2 Teaspoon Thyme
1 Bottle Red Wine
Water
1 Cup Sautéed Mushrooms
Preheat oven to 300 degrees. Lightly fry salt pork. Add shallots and sauté until almost tender. Remove from pan and reserve. Add stewing beef to fat in pan and sprinkle with flour. Brown on all sides. Add salt, peppercorns, bay leaf, garlic and thyme. Using a Using a three to one ratio - add the wine (3) and water (1). Using more wine than water to just cover the meat. Cover and simmer in the over for 2 hours. Return salt pork and shallots to the pan. Cover and simmer an additional hour. Add the mushrooms during the last 10 minutes of cooking. Serve with noodles, mashed potatoes or crusty French bread.
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