New Port Richey, FL | Boeuf Bourguignon | Renuvia Medical Center
Dr. Schlyer: On this episode, we're going to try something a little fun for fall. It's a fun fall food festival. We're going to show you a trilogy of Crock-Pot items that you can make very easily at home. In this iteration of our Crock-Pot trilogy, we're going to do boeuf bourguignon. It's the same basis as the other two, but with a little nuance from the Burgundy and some other spices.
Dr. Schlyer: So first as in the other two iterations, we're going to start with our sliced onions into the Crock-Pot. We'll take our carrots and spread them out. And then we'll take about two and a half pounds of braised meat and put in here. And you can use pork or you can eat beef, either one works well. When I braised the meat in the pan, I deglazed the pan and what I have left is the liquid from that, which is an excellent source of flavor for your stew. I'm going to add a little bit of the beef stock. And again, we're using the Better Than Beef organic stock. And two that, I'm going to add about two tablespoons of tomato paste. I'm going to mix the tomato paste with the beef stocks so that it goes evenly across the meat.
Dr. Schlyer: To this, I'm going to add about a fourth of a cup of bacon. Fat bacon fat, again, gives them more unctuous feel to your stew and it also adds a nice flavor component to it. To this, I'm going to add about a teaspoon of ground black pepper and about a teaspoon of pink salt. I have three bay leaves that I'll add momentarily, but this is about a teaspoon of thyme. And I also have some minced garlic. I'll mix these again.
Dr. Schlyer: To that, I'm going to add about a cup of a dark wine. You can use Burgundy, which is an excellent choice, or any other dark red wine that you're like. I'm going to dump this over the meat. I'll add the rest of the beef stock that we had. And again, the total component of the beef stock is about two and a half cups. I'm going to add the lid to this, to cover it. I'll set it on low and this will cook for about six to eight hours. We'll come back when it's done.
Dr. Schlyer: It's been about eight hours and our boeuf bourguignon has been simmering for that entire time. And as you can see, it has become very compact, as far as the vegetables cooked down, the meat is extremely tender and the broth has thickened. I'm going to put some in a bowl. And with the onions and the carrots and the meat, this becomes an incredibly hearty meal, especially in the winter time.
Dr. Schlyer: I hope you try this and I hope you enjoy.