Perfect for Sunday dinner! Serve over mashed potatoes, egg noodles, or rice. Or on a piece of french bread
Ingredients
- 6 strips bacon cut in 1/2" pieces
- 3 lbs beef rump or chuck cut in 1 1/2" cubes
- 1 large carrot peeled and cubed
- 1 medium onion cubed
- 3 T flour
- 10 oz can condensed beef broth
- 1 T tomato paste
- 2 cloves garlic minced
- 1 t whole thyme
- 1 whole bay leaf
- 1/2 lb white pearl onions peeled (boil for 1 minute then cut each end and squeeze to peel)
- 1 lb mushrooms, sliced
- 2 T butter
- 1 1/2 t salt
- 1/8 t black pepper
- 1/2 cup red wine
Preparation
Cook bacon in large skillet
until crisp. Remove and drain. Add beef cubes and brown well. Placed
browned beef cubes in Crock-Pot. Brown carrot and onion. Season with 1
1/2 teaspoons salt and 1/8 teaspoon pepper. Stir in flour. Add broth,
mix well, and add to Crock-Pot. Add cooked bacon, thyme, tomato paste,
garlic, bay leaf, and pearl onions. Cover and cook on low 8 to 10
hours. Saute mushrooms in 2 tablespoons butter and add to crock pot
with wine about an hour before serving.
To thicken gravy: Turn Crock-Pot to high. Cream 1/4 cup flour and 2
tablespoons butter. Roll into pea size balls and drop into Crock-Pot.
Bring to boil and let thicken.