{"id":42325,"date":"2019-04-18T18:14:43","date_gmt":"2019-04-18T18:14:43","guid":{"rendered":"https:\/\/www.flubu.com\/blog\/?p=42325"},"modified":"2019-04-18T18:14:43","modified_gmt":"2019-04-18T18:14:43","slug":"recipe-slow-cooker-beef-bourgignon","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2019\/04\/18\/recipe-slow-cooker-beef-bourgignon\/","title":{"rendered":"[recipe] Slow-cooker beef bourgignon"},"content":{"rendered":"

\"\"<\/a><\/p>\n

8 slices bacon, diced
\n1.5 kg beef chuck roast, cut into bite-sized pieces
\n3 tbsp flour
\n375 ml full-bodied red wine, like a pinot noir or a gamaret
\n300 g pearl onions
\n2 carrots, peeled and chopped into 1 inch pieces
\n3 tbsp tomato paste
\n1 L beef stock or broth
\n1 bay leaf
\n3 sprigs fresh thyme
\n500 g small mushrooms, halved
\n500 g red or yellow baby potatoes, halved or quartered
\n1 tsp kosher salt
\n1\/2 tsp black pepper<\/p>\n

2 tbsp butter
\n2 tbsp all purpose flour<\/p>\n

In a large skillet, cook bacon until browned and crispy. Remove to a paper towel lined plate. <\/p>\n

Dredge beef cubes in flour. Brown beef in bacon fat, cooking about 1-2 minutes per side, until browned. Remove to bottom of slow cooker. Top with most of the bacon pieces. Deglaze pan with red wine and add to slow cooker.<\/p>\n

Add all other ingredients (onions through black pepper) and stir to combine.<\/p>\n

Cover and cook on LOW for 7-8 hours. The last 30 minutes before serving, mix 2 tbsp butter and 2 tbsp flour, then add to slow cooker. Stir, cover and continue cooking 30 minutes or up to an hour, until gravy has thickened to your liking.<\/p>\n

Remove bay leaf and thyme stems and serve hot.<\/p>\n","protected":false},"excerpt":{"rendered":"

8 slices bacon, diced 1.5 kg beef chuck roast, cut into bite-sized pieces 3 tbsp flour 375 ml full-bodied red wine, like a pinot noir or a gamaret 300 g pearl onions 2 carrots, peeled and chopped into 1 inch pieces 3 tbsp tomato paste 1 L beef stock or broth 1 bay leaf 3…<\/p>\n

Read More “[recipe] Slow-cooker beef bourgignon”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[22],"class_list":["post-42325","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-recipes"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-b0F","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/42325","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=42325"}],"version-history":[{"count":1,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/42325\/revisions"}],"predecessor-version":[{"id":42327,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/42325\/revisions\/42327"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=42325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=42325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=42325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}