Slow-cooked dish with a je ne sais quoi

Stanstead Journal - - CLASSIFIEDS -

(NC) Cheat your way into pre­par­ing this savoury and hearty French clas­sic with the help of a slow-cooker. Keep peo­ple guess­ing how many hours you’ve spent in the kitchen, slowly brais­ing your meat so that it is brought to this ten­der, melt-in-the-mouth per­fec­tion. Your guests will be none the wiser. Bon ap­pétit!


Beef Bour­guignon

Serv­ings: 8


2 lbs (1000 g) lean, bone­less stew­ing beef, cut into 1 inch (2 cm) cubes 1 lb (500 g) mini pota­toes 4 cups (1 L) quar­tered mush­rooms (about 3/4 lb/350 g) 2 cups (500 ml) sliced onions 1 cup (250 ml) wa­ter 2 cups (500 ml) dry red wine 1 pouch (42 g) Club House Slow Cook­ers Beef Stew Sea­son­ing Mix 2 tsps (10 ml) McCormick Gourmet Smoked Pa­prika (op­tional) Place stew­ing beef and vegetables in slow cooker. In bowl, com­bine wa­ter, wine, sea­son­ing mix and smoked pa­prika (if us­ing). Pour over vegetables and meat. Toss to coat well. Cover. Cook 8 hours on LOW or 4 hours on HIGH. For best re­sults, do not re­move cover dur­ing cook­ing. Stir be­fore serv­ing.­

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