French Beef Bourguignon
Time on High: 4 to 5 hours Time on Low: 8 to 10 hours I have been making this dish for years and it is definitely one of my favorites.
2 Tablespoons vegetable oil
2 Pounds boneless beef chuck, cut into 1-inch pieces
2 Cups carrots, cut into thin pieces about 4-inches in length
2 Stalks celery, sliced
1 Small yellow onion, peeled and diced
14 1/2 Ounces diced tomatoes, not drained
1 Cup white button mushrooms, chopped
1 Cup dry red wine
1 Teaspoon salt
1 Tablespoon fresh thyme leaves, chopped
1 Teaspoon fresh basil, minced
1 Teaspoon dry mustard
1/4 Teaspoon freshly ground pepper
1/4 Cup water
2 Tablespoons flour
In a large skillet placed on the stove, set to medium-high heat then add oil.
Once the oil is hot, sear the beef turning each piece as it browns.
Repeat with the remaining beef until it has all been browned.
Transfer beef into the stoneware and place in the Crock-Pot® slow cooker heating base.
Add the carrots, celery, onion, tomatoes, mushrooms, wine, salt, thyme, basil, mustard and pepper.
Cover; cook on High for 4 to 5 hours or on Low for 8 to 10 hours, or until the vegetables and beef are very tender and the sauce is rich.
Thirty minutes before serving, combine the water and flour in a small bowl.
Stir until smooth.
Turn the heat to High.
Gradually add the flour and water to the Crock-Pot® slow cooker.
Stir until the sauce thickens, about 3 to 5 minutes.
Heat through and serve.