Beef Bourginon

Oh how romantic the sound of this dish.  I have looked at several recipes but the sheer beauty of the one I found on the ladyinfrance’s site was by far the most difficult to ignore.  As you may know, bacon isn’t really my friend (SHOCKING!) but I have included it in some recipes although I cannot imagine using a cup of rendered bacon for any recipe.  As per my usual, I will make my own modifications in the interest of health and my own personal preferences. 

 

I have lean beef perfect for roasting in the crock pot, baby portabella mushrooms, carrots, thyme and bay leaves from my garden.  Real butter and bacon will still have a role but in much smaller quantities than featured in the original recipe.  My favorite part will be the aroma that is bound to welcome me home tomorrow evening.  Oh the joy of a slow cooker, I will get the initial browning of the meat and flour dredging started in the morning and then throw everything except the mushrooms into the slow cooker before I head off to work so that, after a day of work, I will have a wonderful meal awaiting.  The mushrooms get to be added last and if I’m lucky enough to have a house guest, they can add the final touch of the mushrooms for the last stages of cooking.  While pasta is a traditional accompaniment to this stew, I'm going to serve it with some homemade crusty bread.

 

If this recipe is as successful as I anticipate, it will be a favorite winter inspiration.  After all, what could go wrong with beef, red wine and portabella mushrooms?