Today was my first day as a full-time stay at home/work from home mom. So, naturally, that calls for celebrating. With wine.
Which is exactly what I was tempted to do when I woke up at 5:30 this morning. But I think that’s frowned upon or something. So I settled for making a red wine reduction and beef bourguinon.
This meal took about 15 minutes to prep, which is completely worthwhile. My house hasn’t smelled this good in, well….ever. I’m waiting so impatiently for Big John to get home so I can fish for compliments.
I really wish people would chill on the bacon hating. I mean, bacon is not healthy. We get it. But I’d take high quality, locally raised, antibiotic free pork over 99% of the overly processed packaged stuff out there any day. I just really like bacon guys.
I mean, look at it.
I do all of my cooking with my kids here, mostly while my husband is at work. So taking lots of pictures of the entire process happens sometimes. And other times I’m refereeing, doing laundry, dishes, paying bills, sitting at the counter drinking coffee procrastinating, talking to someone on the phone about health stuff, or just forget to take pictures…(or just don’t feel like it) while I’m cooking.
So, even though I don’t have this entire process documented in photograph form, it’s just too good not to share.
A bunch of chopping, a red wine reduction, dumping all of the things into the crock pot, and 8 hours later. Voila. So stinkin’ delicious. If Big John ever had a traumatic brain injury that caused permanent short term memory loss I would definitely make this every other daily to win him over time and time again.
- 8 strips of bacon cut into 1/4″ strips
- 3 lbs ish beef sirloin tip roast cut into 1.5″ cubez
- 3 medium carrots, scrubbed or peeled and diced into 1″ pieces
- 2 large potatoes, peeled or scrubbed and diced
- 1 large red onion, diced into large pieces
- 8 oz. mushrooms, sliced
- 4 cups chicken stock
- 1/4 cup flour
- 4 cloves of garlic, minced
- 1 t thyme
- 2 bay leaves
- 1 t oregano
- 1 t basil
- 1/2 cup red wine
- 1/4 cup Bragg aminos
- sea salt and pepper
- 2 cups fresh greens (I used spinach)
- Cook bacon in large frying pan, remove and drain.
- Season beef cubes with sea salt and pepper to taste.
- Turn heat to high, add beef cubes and sear on each side for a couple of minutes.
- Placed browned beef cubes, bacon, carrots, potatoes, onions, and mushrooms in crock-pot.
- Add red wine to the same pan used to cook bacon and beef. Scrape sides and let simmer for a few minutes on medium high.
- Add Bragg aminos and chicken stock to the red wine, bring to a simmer.
- Slowly whisk in flour
- Add garlic, thyme, bay leaves, basil, and oregano and let simmer for a couple of minutes.
- Combine everything in the crockpot well.
- Cook on high for 5-6 hours or low for 8 hours. Add fresh greens one hour before finished cooking.