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Sunday, March 16, 2014


For a recent dinner party, my husband was super excited to take his sous vide machine for its inaugural run in the kitchen, cooking the beef bourginon for 72 hours before it was placed in front of our guests to enjoy.
My humble beef stew, however, simmered in the crock pot for about 4 hours, and in my opinion, was every bit as tasty as my husbands more fancy dish cooked in the more fancy machine.


1 1/2 pounds cubed beef stew meat
2 tablespoons flour
2 tablespoons olive oil
1 tablespoon butter
1 onion, diced
1/2 cup red wine
1 beef bouillon cube
1 cup hot water
1/2 teaspoon chopped rosemary
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 dashes worcestershire sauce
1 sweet potato, peeled and cubed
1/2 cup baby carrots

Place cubed beef and flour in a resealable plastic bag. Seal and shake to evenly coat beef with flour. Heat the oil in a skillet over medium heat, and brown beef on all sides. Transfer to a slow cooker.
Melt the butter in the skillet over medium heat, and cook onion until tender. Transfer to the slow cooker with the beef. Pour the wine into the skillet to deglaze, scrape up any brown bits, then pour the wine into the slow cooker.
Dissolve the beef bouillon cube in 1 cup of hot water, and pour into slow cooker, season with rosemary, thyme, garlic powder, pepper and worcestershire sauce.
Cook on high for 2 hours, then incorporate the sweet potato and carrots, adding enough water to cover all ingredients.
Cover and cook on high for a further 2 hours. My beef and potatoes were tender by this time, so I turned the slow cooker to the "warm" setting until we were ready to eat.

Recipe adapted from Allrecipes‎

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