BEEF BOURGUIGNON

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.