KitchenAid KSC700SS Instructions and Recipes - Page 24

ENGLISH Classic Beef Bourguignonne 31/2 lbs (1.6 kg) boneless beef chuck roast*, trimmed and cut into 11/2" (3.75 cm) pieces 1/2 lb (227 g) small pearl onions, peeled 2 medium carrots, finely chopped 4 tbs (60 mL) chopped fresh parsley leaves, divided 2 tsp (10 mL) dried thyme, divided 13/4 tsp (8 mL) dried marjoram, divided 1 bay leaf 4 cloves garlic, minced 11/2 cups (375 mL) burgundy wine, divided 5 slices bacon, cut up 12 oz (340 g) mushrooms, cut into quarters 2/3 cup (150 mL) condensed beef consommé (from 10 oz/285 g can), divided 2 tbs (30 mL) tomato paste (from tube or 6-oz/175 g can) 3/4 tsp (3 mL) salt 1/2 tsp (2 mL) coarsely ground black pepper 1/4 cup (50 mL) allpurpose flour In large resealable food storage plastic bag or large bowl, combine beef, onions, carrots, 2 tbs (30 mL) parsley, 11/4 tsp (7 mL) thyme, 1 tsp (5 mL) marjoram, bay leaf, and garlic; mix well. Add 3/4 cup (185 mL) wine; mix well to coat. Refrigerate at least 8 hours or overnight. Place beef mixture in slow cooker ceramic pot. In medium skillet over medium heat, cook bacon until browned. Add bacon and drippings to slow cooker. Add remaining 3/4 tsp (3 mL) thyme, 3/4 tsp (3 mL) marjoram, and 3/4 cup (185 mL) wine. Add mushrooms, 1/3 cup (75 mL) consommé, tomato paste, salt, and pepper; mix well. Cover and cook at SIMMER 8 to 10 hours, or until tender. Remove and discard bay leaf. In small bowl, blend flour into remaining 1/3 cup (75 mL) consommé. Stir into beef mixture. Cover and cook at HIGH 10 to 15 minutes, or until thickened. Stir in remaining 2 tbs (30 mL) parsley. Serve with cooked noodles or mashed potatoes, if desired. Yield: 10 servings (1 cup [250 mL] per serving). *Substitute 23/4 lbs (1.3 kg) beef stew chunks for roast, if desired. Per Serving: About 510 cal., 34 g protein, 14 g carb, 34 g total fat, 13 g saturated fat, 110 mg cholesterol, 920 mg sodium. 22