Great Christmas Day Recipe – Easy Crockpot Beef Bourguignon and Savory French Toast Dumplings
To me, this is a Christmas staple. It's so easy to make and smells really great cooking in the crockpot. Prep time only takes about 15 -20 minutes and you have a delicious budget-friendly meal to share.
Ingredients
Beef Bourguignon
- 3 lb chuck roast
- 3 tablespoons flour
- 4 tbsp olive oil (can substitute vegetable oil)
- 3 strips cooked bacon cut into pieces
- 1 onion cut into slices (you can fry onions with bacon for extra flavor)
- 2 cloves garlic, chopped
- salt and pepper
- 1 tsp cloves
- 1 bay leaf
- 1 bunch fresh parsley, stems and leaves separated
- Sprig of fresh rosemary
- Sprig of fresh thyme
- 3 cups red wine (I like Merlot or Cab)
- 1 tablespoon tomato puree
- 1 teaspoon sugar
- 10 baby portabella mushrooms (cut into slices)
- 10 small whole red potatoes (optional - if you choose not to make the dumplings)
Savory French Toast Dumplings
- Half a loaf of French bread (day old is best)
- 1/4 cup chopped fresh parsley
- 1 cup of milk
- Pinch of nutmeg
- Salt and freshly ground black pepper
- 1 egg
- 1 to 2 tablespoons plain flour
- Butter, for frying
Directions
Beef Bourguignon
- Heat oil in a large skillet. Brown beef on all sides. Place meat in a crockpot.
- Pour wine and tomato puree into crockpot over meat.
- Layer bacon (with pan scrapings), onion and all herbs and spices over meat.
- Place potatoes around your meat.
- Cook on LOW 7-8 hours or until meat is tender.
- Add mushrooms 30 minutes before completion time.
Savory French Toast Dumplings
- Cut bread into golf-ball sized pieces.
- Heat milk over low heat, add parsley, nutmeg, salt and pepper. Pour over bread.
- Gently mix in egg and flour. Form dumplings.
- Fry each dumpling in butter when roast is done cooking.