NOTE: I had this sitting in my drafts before I went into labor... so I'm sharing it with you now. :)
I'm only 2 weeks away from my due date so I'm in the throws of making a ton of freezable meals. Tonight I'm making CrockPot Beef Burgundy from 365 Days of Slow Cooking. Crock Pots are probably the best invention ever, especially for making large amounts of food that you want to freeze.
Actually, I take that back. The best invention ever is my Ninja Cooking System. You love your Crock Pot right? Well, imagine if you could actually sear your meat in the Crockpot first and then just dump everything else right on in and switch to slow cooking. Amazing right? I seriously love this baby and use it all the time. It's so great to have one pot and easy peasy clean-up.
I was gifted one when I attented the IFBC in 2012 and was astounded by all that you can do with it. Apparently, you can also steam bake and roast although I haven't done either of those yet.
Now, back to the cooking. I'm a huge fan of Beef Stew but sometimes I like to switch it up a bit. That's why I gave the Slow Cooker Beef Burgundy a try a couple of weeks ago and let me tell you, I loved it. It was definitely a keeper for The Great Freezer Cooking Extravaganza of 2013 (i.e. - this week).
Their recipe is below and I followed it completely, except for the additiona of the tapioca. My grocery store was all out of that so I just tossed the meat in some seasoned flour like I do for beef stew. That takes care of thickening up the broth which is all that the tapioca was for.
Oh, and since we are going to eat some tonight and freeze the rest, I doubled the quantities of everything. But for a standard meal just follow the recipe as is.
Crock Pot Beef Burgundy
1 Tbsp olive oil
2 lbs Stew Beef
½ cup cooked and crumbled bacon
1 (10.75 oz) can beef consommé
1 onion, diced
4 carrots, sliced
3 celery ribs, sliced
1 Tbsp tomato paste
2 garlic cloves, minced
¾ tsp dried ground thyme
½ tsp salt
½ tsp black pepper
1 bay leaf
1 Tbsp Worcestershire sauce
1 Tbsp quick cooking tapioca
½ lb fresh mushrooms, sliced
2 cups frozen peas
½ cup burgundy wine or beef broth
¼ cup all purpose flour
2/3 cup cold water
Hot cooked mashed potatoes or noodles