It is not easy to make what I believe would be a Julia worthy variation on beef bourguignon that is freezer and slow cooker friendly…but I think I may have done it…
Prep Time30mins
Cook Time2hrs10mins
Total Time2hrs40mins
Course: Dinner
Cuisine: American, French
Keyword: Beef and Mushroom Stew
Servings: 8
Calories: 533kcal
Ingredients
2 1/2lbs.1.25 kg beef roast (I used a London broil and it was amazing)
8oz.250 g bacon
2Tbsp.30 mL butter
2cups500 mL sliced frozen carrots
1large onionabout 1 cup (250 mL)
8oz.250 g mushrooms
4clovesgarlicabout 2 Tbsp. (30 mL)
2cups500 mL beef broth
6oz.175 g can tomato paste
3Tbsp.45 mL Worcestershire Sauce
3Tbsp.45 mL flour (2 1/2 Tbsp. (37 mL) Corn starch for G.F.)
1 1/2tsp.7 mL thyme
2tsp.10 mL Better Than Beef bouillon
2tsp.10 mL fresh rosemary, minced
1tbsp.15 mL dried oregano
1/2tbsp.7 mL dried basil
pinchof nutmegoptional
3Large Potatoescubed, at time of cooking, do not freeze, about 2 cups (500 mL)
Dice bacon into small 1/4-inch (.5 cm) pieces. Sauté in a large skillet over medium high heat for 3 minutes, so it isn’t crispy but so most the fats have been released, drain and cool completely.
Puree onion until smooth and mince garlic.
Clean and slice mushrooms into 1/4-inch (.5cm) slices. Melt butter in a large skillet over medium high heat. Sauté mushrooms, in small batches, so that they brown evenly on both sides, about 2 minutes per side. Let cool completely.
In a large bowl combine cubed roast, cooked bacon pieces, pureed onion, minced garlic, sautéed mushrooms, carrots, beef broth, tomato paste, Worcestershire sauce, flour, thyme, bouillon, rosemary, oregano, basil, and nutmeg. Mix Well.
MAKE IT NOW
Wash, Peel, and cube potatoes. Place contents of bowl and cubed potatoes into a 5 quart (4.73 L) slow cooker. Stir together. Cover and cook LOW 7 to 8 hours/ HIGH 3 to 4 hours. salt and pepper to taste. Top with minced parsley. Serve hot.
MAKE IT A FREEZER MEAL
Pour contents of bowl into a 1-gallon (4 L) freezer bag. Remove as much air as possible. Seal and freeze.
THAW AND COOK
Place bag in a large bowl in the fridge to thaw for 24 hours. Wash, peel, and cube potatoes. Place thawed contents of bag and cubed potatoes into a 5 quart (4.73 L) slow cooker. Stir together. Cover and cook LOW 7 to 8 hours/HIGH 3 to 4 hours. Salt and pepper to taste. Top with minced parsley. Serve hot.