KitchenAid KSC700 manual Classic Beef Bourguignonne, Tsp 3 mL salt, Cup 50 mL all- purpose flour

Classic Beef Bourguignonne

ENGLISH

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

2medium carrots, finely chopped

4tbs (60 mL) chopped fresh parsley leaves, divided

2tsp (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

12oz (340 g) mushrooms, cut into quarters

2/3 cup (150 mL) condensed beef consommé (from 10 oz/285 g can), divided

2tbs (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) all- purpose 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.

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