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Beef Bourguignon with Rosemary Butter Rolls

December 1, 2009

I made this for dinner partly because I wanted to and partly because I wanted to make the now quintessential cooking blog dish that has become oh so popular since Julie & Julia.  It turned out delicious, and the best part is that I took a short cut and used my slow cooker.  Partly because I dont have a dutch oven and partly because  I am in grad school and sometimes you don’t have enough time.  But it was delicious, and our guests loved it.  So, mission accomplished.

The other thing I want to say is that these rolls were really good.  But, they do not look as delicious as they did when the Pioneer Woman made it.  And let me just say, we are only one and a half months into my bread journey, so please cut me some slack.

So this experience confirms three items that are on my Christmas list: (given in the order in which I would want them, of course) Pioneer Woman Cooks, Iron Skillet, and Dutch Oven.  Yes, those are links.  Is that too presumptuous?  Maybe.  Sorry.

Beef Bourguignon

1 lb boneless beef chuck roast, cut into 3/4-inch cubes
1 tablespoon cooking oil
1 1/2 cupos chopped onion (3 medium)
2 cloves garlic, minced
1 1/2 cups Pinot Noir or Burdundy wine
3/4 cup beef broth
1 teaspoon dried thyme, crushed
3/4 teaspoon dired marjoram, crushed
1/2 teaspoon salt
2 bay leaves
3 cups whole fresh mushrooms
2 cups 3/4-inch pieces carrot (4 medium)
1 cup pearl onions, peeled, or frozen small whole onions
2 tablespoons buter or margarine, softened
2 slices bacon, crisp-cooked, drained, and crumbled
3 cups hot cooked noodles or 1 recipe Mashed Potatoes
3 tablespoons quick-cooking tapioca

Brown meat, chopped onion, and garlic in hot oil. In a 3 1/2-or 4-quart slow cooker layer mushrooms, carrot and pearl onions.  Omit flour and butter or margarine.  Sprinkle with 3 tablespoons quick-cooking tapioca.  Place meat mixture on top of vegetables.  Add thyme, marjoram, salt, pepper, and bay leaves.  Decrease wine to 1 1/4 cups and beef broth to 1/2 cup; pour over meat.  Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaves. Stir in bacon.

Buttered Rosemary Rolls.  Trust me, Pioneer Woman knows her stuff.

4 Comments leave one →
  1. Melissa w/ Soul Mates Photography permalink
    December 1, 2009 3:13 am

    love this! i just saw julia and julie. it was a perfect movie and i loved it so. great job girl.

  2. Nutmeg Nanny permalink
    December 1, 2009 4:14 am

    This look beyond delicious! The perfect winter meal…yum!

  3. Julia permalink
    December 1, 2009 5:13 pm

    I am making it for Christmas dinner. With buttermilk mashed potatoes. And possibly some homemade rolls, because you inspire me!

  4. Amber permalink
    December 2, 2009 6:38 pm

    This looks great! I love finding new recipes that I can put in the slow cooker!

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