A traditional Flemish recipe of rich, slow cooked beef in beer gravy topped with Dijon croutons.
- 2 tbsp olive oil
- 2 1/2 lbs beef chuck, diced into large chunks
- 4 oz bacon pieces
- 1 1/2 cups (1 medium) onion or 5 shallots
- 2 tsp (4 cloves) garlic, minced
- 2 tbsp all purpose flour
- 1 tsp salt
- 1 Coq au Vin Blend
- 12 oz can / 350 ml beer stout
- 1 cup beef broth
- to serve: French fries, sliced baguette
- Slow Cook: 1) Heat 2 tbsp oil in a skillet; brown the beef for 3 minutes; transfer to slow cooker. 2) Add bacon, onion and garlic to skillet and sauté for 2 minutes. 3) Transfer mixture to cooker. 4) Sprinkle flour, salt, & Coq au Vin blend over meat mixture 5) Add beer to the skillet and stir to deglaze: dislodging any cooked bits from bottom of pot 6) Turn off skillet and add beer & broth to beef mixture in the cooker 7) Stir, cover and cook on LOW: 9 hours or HIGH: 3 1/3 - 4 hours.
- Pressure Cook: 1) Heat 2 tbsp oil on sauté function; brown the beef for 3 minutes and remove to a plate. 2) Add bacon, onion and garlic to pot and sauté for 2 minutes. 3) Return the beef to the pot. 4) Pour the beer over the beef mixture in the pot & stir to deglaze; dislodging any cooked bits from bottom of pot. 5) Turn off sauté function & sprinkle flour, salt, & Coq au Vin blend over meat mixture 6) Stir in broth 7) Secure the cooker lid; seal pressure valve; cook on Manual/Pressure for 35 minutes. 7) Turn the dial to Venting & use Vent with Quick Pressure Release. 8) Allow meat to rest for 10 minutes before serving
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