Beef Bourguignon

So good! Monday morning. We had lots of London broil leftover from Sunday dinner. Good! 

I've sliced the leftovers into bite sized pieces and into the slow cooker it goes. I'll turn it on high around 3 pm. I have two batches going. The leftovers will be even better tomorrow after the juices have "married" for a day.

It'll simmer in the slow cooker about 3-4 hours.

I'm not measuring anything. My mother always told me "use what you have", and it's good advice. If you don't have bacon, leave it out. If you don't have consomme, use boullion. You get the idea, I'm sure.

What makes a meal delicious is the love and time you put into it. That and experience. 

But if you have it, fry some bacon in your skillet, then add it to the slow cooker. Save a little of the grease, because it's good for sauteing the next few ingredients. 

Onions

Carrots

Mushrooms

Olive oil 

When all the above are nicely caramelized add some garlic and a little butter. 

Add flour; About a spoon's worth of flour. Stir. Let it all simmer until the flour is incorporated, then put it in the crock pot. Stir.

Deglaze your pan with the red wine by heating the pan up, pouring the wine in and letting it sizzle for about 20 seconds. Scrape the pan with a metal spatula. Add the deglaze to the crock pot. 

I happened to have fresh rosemary in the fridge, so I made a little bundle of it and tied it with twine. Into the slow cooker it went to be fished out later before dinner. Ahh, fresh herbs are from heaven!

Add some consomme to the slow cooker. Let it all simmer and enjoy the wonderful aroma and love in your kitchen. Taste to see if it needs salt or pepper.  

Bless us oh Lord and these thy gifts which we are about to receive by Thy bounty through Christ Our Lord. Amen.

And bon appetit!