29 December, 2019
Prime Rib Beef Bourguignon
1-2 pounds cooked prime rib
8 slices bacon
10-12 baby carrots, sliced on the diagonal into halves
1 large sweet onion, such as Vidalia or Mayan, chopped
2 cloves garlic, minced
1 pound mushrooms, washed and quartered
2 cups of your favorite red wine, such as a cabernet or Pinot Noir.
2 cups of beef stock
2 Tablespoons flour
2 Tablespoons tomato paste
1 teaspoon salt
1 teaspoon dried Thyme
1 bay leaf
Remove the meat from the ribs and trim most of the fat from the leftover cooked prime rib and cut into small cubes. You should have 3-4 cups of cooked meat. Place in the crock pot.
In a large skillet, over medium heat, fry the bacon until crisp. Remove from pan and drain on a paper towel. When cool, chop into small pieces – but not crumbles – and add to the crock pot.
In the same skillet while the grease is still warm, saute the chopped onion and garlic. Cook just until translucent and remove with a slotted spoon to the crock pot.
Add the mushrooms to the skillet – add a tablespoon of butter or olive oil, if needed. Cook the mushrooms over medium heat until just softened. Add to the crock pot.
Stir in the rest of the ingredients – wine, beef stock, flour, tomato paste, salt, thyme, and bay leaf.
Cook on high for 4 hours or on low for 6-8 hours.
Remove the bay leaf and serve over cooked egg noodles with a loaf of crusty bread.
This is a great way to use up any leftover prime rib that you may have cooked for the holidays. If you don’t have prime rib, you can easily substitute other beef cuts, such as a chuck roast, which is the traditional meat in a French Beef Bourguignon. Just braise the meat in large chucks before placing in the crock pot and follow the rest of the recipe.