Beef Bouruignon

6 servings
10 hours




2 tbsp olive oil
6 bacon strips - Cooked or uncooked
1 onion, sliced in rings
4 garlic cloves, smashed and chopped
3 lbs beef roast, cut in chunks or stew meat
1 tbsp herbes de Provence (purchase or see herb de Provence)
1 tsp salt
1/2 tsp pepper
1 tbsp tomato paste
1 cup carrots
2 cups red wine
whipped mashed potatoes for serving


Use 6 qt slow cooker

In the bottom of your stoneware, smear around the olive oil. Then lay down 3 strips of bacon. Add the sliced onion and garlic. Put the meat into the pot and top of the onion and garlic, and sprinkle on the dried spics and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 strips of bacon on top of meat, and throw in the carrots. Pour the wine over the whole thing.

Cover and let cook on low for 8 - 9 hours, high for 4 to 5 hours or until the meat has reached the desired tenderness. Serve with whipped mashed potatoes and a ladleful of the crock juice.

Spicy Chicken with Sausage, Tomatoes and Olives

Servings: 8 (1 3/4-Cups)

Ingredients:

1 1/2 tablespoons olive oil

1 lb. mild Italian sausage links*

8 chicken legs and thighs, skin removed (about 5 lb.) **

2 medium onions, chopped

3 large garlic cloves, minced

1/2 teaspoons crushed red pepper

3/4 cup red wine or chicken broth

1 (28 oz) can crushed tomatoes

1 teaspoon salt

1 cup pitted Kalamata olives

Step-by-step

1. Heat large skillet over medium high heat until hot. Add oil; heat until hot. Cook sausage 4 minutes or until browned on all sides, turning occasionally. Place in slow cooker; top with chicken
2. Cook onions in same skillet over medium heat 5 minutes or until softened; stirring frequently. Add garlic and stir 1 minute or until fragrant. Pour in wine; bring to a boil. Cook 1 minute, scraping up any browned bits on bottom of skillet; remove from heat. Stir in tomatoes and salt. Pour into slow cooker
3. Cook, covered , on low 5 hours or until chicken is no longer pink in center and meat pulls away from bone. Stir in olives
4. Remove chicken; place in a large shallow serving bowl. Cut sausage into thick slices; arrange over chicken. Top with sauce.

• *You can use Turkey Italian sausage as well
• ** You can use chicken breast in this recipe if you don't care for dark meat. After cooking you can remove the bones from the breast and serve.