With winter in full swing across the country, we here in Florida actually are having our first bit of winter chill. And nothing better this time of year than a warm, comforting, stick to your ribs meal.
I created this dish for a slow cooker contest and it melds together the flavors of beef bourguignon and beef stroganoff. It is rich, creamy, packed with flavor and guaranteed to warm you up!
Beef Bourguignon Stroganoff
3 slices bacon, diced
2 pounds top round London broil, cut into 1-inch cubes
1/3 cup all-purpose flour
1/2 cup chopped onion
1 1/2 cups burgundy, divided
1 tablespoon tomato paste
2 teaspoons minced garlic
1 teaspoon dried thyme
1 bay leaf
8 ounces cream cheese, cubed
1/4 teaspoon paprika
1 tablespoon Worcestershire sauce
1/2 cup frozen pearl onions, thawed
12 ounces wide egg noodles, cooked
2 tablespoons chopped Italian parsley, for garnish
Heat a large non-stick skillet over medium heat. Add in the bacon and cook until it crisps, remove bacon from skillet, leaving bacon drippings in the skillet.
Toss the beef in the flour. Place skillet with drippings over medium-high heat. Add in the beef and cook until it begins to brown, 3 – 5 minutes.
Place half of the beef into a 3-quart slow cooker, top with the reserved bacon, onion, and remaining beef. Place 1 cup of burgundy into a medium bowl, add in the tomato paste, garlic, thyme and bay leaf; mix to combine. Pour over the beef, cover slow cooker and cook on high 30 minutes; turn slow cooker to low and cook for 4 hours.
Add in the cream cheese, paprika and Worcestershire sauce, mix together, cover and cook an additional 10 – 15 minutes until cream cheese has fully melted. Stir in the remaining 1/2 cup burgundy and pearl onions and cook an additional 5 – 8 minutes until heated through.
Remove bay leaf; serve over egg noodles, garnish with parsley.