I was not chosen as the next contestant on The Price is Right. Bummer. But there was a car, several trips, and a Mac I’d have loved to have won 😉
Instead, I got home way past my bedtime and struggled through the entire day. Sleep deprivation is no fun. (And not any better today after getting home at MIDNIGHT from my hockey game last night…)
One of the people who did get picked as a contestant said that she attended the show because doing so was on her mom’s bucket list. If I had a bucket list, I’d probably have crossed off the very same thing. Perhaps I should have a bucket list, I don’t know.
I did get to cross a restaurant off my must-have list, however. Maybe my list of places/things I MUST eat is the foodie equivalent to a Bucket List. Let’s go with that.
It’s this really great restaurant called Food Dance in Kalamazoo, Michigan. They stick to the locavore movement, creating from-scratch recipes with local ingredients — a restaurant who’s mission I stand behind 100%. And the food? Ohhhhhhh…..the food.
I’m not sure which was my favorite – the arugula salad with dried Michigan cherries, pine nuts, caramelized onions, goat cheese, and this fabulous vinaigrette OR the autumn bruschetta with jam, smokehouse ricotta, and bacon OR the pasta with braised lamb and butternut squash. There was simply no going wrong.
This Beef Burgundy recipe is something I would have considered an item on my Foodie Bucket List, too. When I ordered Slow Cooker Revolution off Amazon, I was excited to increase my crock pot recipe repertoire and find weeknight meals that came together in a snap. Somewhat unfortunately, that’s not quite what this cookbook entails. Instead the cookbook is gourmet-quality crock pot recipes that likely require a few extra steps. And by a few…I mean quite a few.
Even still, I’ve had the recipe dog-eared in the book for over a year now and I’ve been wanting to make it for a crowd. My impatience got the best of me, however, and I threw it all together for a weeknight meal for just Mr. Prevention and I. Believe it or not, the recipe left me so sick and tired of cooking that I ended up serving the amazing Beef Burgundy over…instant mashed potatoes. Good thing I like instant mashed potatoes (don’t judge!).
After it’s all said and done, I’d make this recipe again in a heartbeat. It was that good…even coming from 2 people who don’t love beef. This recipe was absolutely phenomenal and worth the extra time to throw together.
- 5 lb boneless beef chuck roast, trimmed and cut into 1½-inch chuncks
- 1 tsp salt
- ½ tsp black pepper
- 1 Tbsp olive oil
- 4 oz (about 4 slices) uncured bacon, minced
- 2 medium onions, chopped
- 1 carrot, peeled and finely diced
- ¼ cup tomato paste
- 6 garlic cloves, minced
- 1 Tbsp fresh thyme, minced
- ⅓ cup all-purpose flour
- 2½ cups Pinot Noir, divided
- 1½ cups low-sodium chicken broth
- ⅓ cup low-sodium soy sauce
- 2 bay leaves
- 10 oz pearl onions, peeled
- ¼ cup water
- 3 Tbsp unsalted butter
- 2 tsp sugar
- 1 lb cremini mushrooms, halved or quartered if large
- Season the beef with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat until hot. Once hot, add half the cubed beef and transfer the other half directly to the crock pot. Brown the meat on all sides for 7 to 10 minutes; transfer to slow cooker.
- Return the skillet to the stove top and add the bacon, heating over medium-high heat. Cook the bacon until crisp, about 5 minutes. Add the diced onion, carrot, tomato paste, garlic, and thyme. Cook the mixture until the onions are softened, translucent, and beginning to brown, about 8 to 10 minutes. Stir in the flour and cook for 1 minute, stirring constantly. Whisk in 1¼ cups of the wine; once combined, transfer to the slow cooker.
- To the crock pot, add the broth, soy sauce, bay leaves, and pearl onions; stir. Cook on low for 9 to 11 hours.
- About 20 minutes before serving, heat the water, butter, and sugar in a large sauce pan over high heat, bringing to a boil. Allow mixture to reduce by half, stirring occasionally, cooking 5 to 10 minutes. Add the mushrooms and stir. Allow mushrooms to cook and soften for about 5 minutes; transfer mushrooms and liquid to the slow cooker; stir.
- Meanwhile, in a separate, small sauce pan, heat the remaining 1¼ cups wine over medium heat. Bring to a boil, reduce heat to a simmer and allow to reduce by half, cooking 8 to 12 minutes; transfer to slow cooker.
- Once all components are into the crock, give it a final stir and remove the bay leaves. Serve over mashed potatoes, if desired.
Friday, where are you?