Beef braised in red wine from Burgundy, France.
- 3 lbs beef chuck, cut into 2” cubes
- 2-1/2 tbsp flour (can sub GF flour)
- 1 tsp salt
- 3 tbsp olive oil, split (2 & 1)
- 8 oz thick bacon slices or pancetta, cut into small pieces
- 2 tsp (4 cloves) garlic, minced
- 12 baby onions, or shallots
- 4 medium carrots, roughly cut into 1” pieces
- 8 oz cremini mushrooms, halved
- Coq au Vin blend
- 1-1/2 cups red wine - Burgundy is a good choice (obviously!)
- Slow Cook: 1) Toss the beef in flour and salt to coat. 2) Heat 2 tbsp oil in a skillet; brown the beef for 3 minutes; transfer to slow cooker. 3) Add remaining 1 tbsp oil and bacon to skillet and sauté for 1 minute. 4) Add garlic, baby onions, carrots & mushrooms and soften in skillet for 2 minutes. 5) Stir in Coq Au Vin blend and deglaze pan with red wine. 6) Transfer mixture to the cooker. 7) Stir, cover and cook on LOW: 8-9 hours or HIGH: 4 hours.
- Pressure Cook: 1) Toss the beef in flour and salt to coat. 2) Heat 2 tbsp oil on sauté function; brown beef for 3 minutes; remove and set aside on a plate. 3) Add remaining 1 tbsp olive oil and bacon to the pot and sauté for 1 minute. 4) Add garlic, baby onions, carrots, & mushrooms; soften for 2 minutes. 5) Stir in the Coq au Vin blend and red wine, scraping any bits from the bottom of the insert; return the beef back to the pot with the juices from the plate. 6) 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
Serve with creamy mashed potatoes, or crusty French bread and green beans.
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