Kosher Slow Cooker Beef Bourguignon
With a few tweaks to the original, this classic French dish can be made kosher. You can buy kosher ingredients at some supermarkets and at Jewish markets.
Serves: 8Hands-on: 45 minutesTotal: 8 hours 45 minutesDifficulty: Medium
- 2 Tbsp. vegetable oil
- 4 slices kosher turkey bacon, cut into ½" pieces
- 1 lb. pearl onions, peeled and halved
- 3 cloves garlic, peeled and minced
- 3 lbs. boneless kosher chuck roast, trimmed of fat and cut into 1" cubes
- 16 oz. fresh mushrooms, cleaned and sliced
- 2 Tbsp. tomato paste
- 2 cups kosher beef broth
- 4 cups dry red wine
- 1 sprig fresh thyme
- 1 bay leaf
- 1 Tbsp. kosher salt
- ½ tsp. ground black pepper
- 1 large yellow onion, peeled and thinly sliced
- ½ cup all-purpose flour
- 1 lb. kosher egg noodles, cooked
- Heat oil in a large nonstick skillet over medium-high heat. Add bacon and fry until crispy. Remove bacon and add onions. Sauté for 5 minutes. Stir in the garlic, sauté for 30 seconds, and then transfer the onion mixture to the slow cooker. Cover the cooker.
- Add the beef to the skillet and brown the meat over medium-high heat for 5 minutes. Transfer the meat to the slow cooker. Cover the cooker.
- Add half the mushrooms to the skillet; stir-fry for 5 minutes or until the mushroom liquids have evaporated; transfer to the slow cooker and replace the cover.
- Add the tomato paste to the skillet and sauté 3 minutes. Stir in the broth, scraping the bottom of the pan to remove any browned bits and work them into the sauce. Remove the pan from the heat and stir in burgundy, thyme, bay leaf, salt, and pepper; stir to combine. Pour into the slow cooker. Add the bacon, remaining mushrooms, and onions to slow cooker. Cover and cook on low for 8 hours.
- Use a slotted spoon to transfer the meat, cooked onions, and mushrooms to a serving platter; cover and keep warm. In a small bowl, mix the flour some of the pan liquid a little at a time to thin the paste. Strain out any lumps. Increase the heat of the cooker to high. When the pan liquids begin to bubble around the edges, whisk in the flour mixture. Cook, stirring constantly, for 15 minutes or until the sauce has thickened enough to coat the back of a spoon. Pour over the meat, mushrooms, and onions on the serving platter. Serve with hot cooked noodles.