Every Wednesday is Domestic Science day at Living Behind the Curve.

For some unknown reason, many people see beef bourguignon as a mysterious, complicated, unattainable dish, placing it firmly alongside coq au vin in the “things you only eat in restaurants” category. Maybe it’s the name that’s intimidating; if so, call it beef burgundy and get on with life. This wine-based beef stew is excellent fodder your your slow cooker, and the acidity of the wine plus the slow cooking time means that you can safely use a nice cheap cut of meat. We like this over rice or egg noodles, with a healthy dollop of sour cream on top.

Slow Cooked Beef Bourguignon

Ingredients:

• 1 lb. bacon, cooked and chopped
• 3 lb. beef roast
• 375 ml. (1/2 bottle) red wine
• 1 large onion, diced
• 1 lb. celery, chopped
• 2 cloves garlic
• 2 shallots, diced
• 1 bay leaf
• salt and pepper to taste

Standard Slow Cooker Method:
Combine all ingredients in a slow cooker on low and cook for 4-5 hours.

SRSLY Method:
Combine all ingredients in a gallon-sized ziptop bag and freeze.  When ready to cook, cut from bag and place directly in crock pot, frozen.  Cook at low heat for 6-8 hours.