Beef Bourguignon - Crock Pot

By SandyC

Ingredients

• 2 Pounds Stew meat
• 1/3 Cup All purpose flour
• 1 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 1 Bag of baby carrots
• 1 Bag of frozen pearl onions
• 8 Ounces Whole baby portabella mushrooms
• 3 Teaspoons Garlic, minced
• 1 Bay leaf
• 1 Tablespoon Tomato paste (mix with liquids prior to adding)
• 10.5 oz Can Beef consommé
• 3/4 Cup Red wine
• 1 Tablespoon Herbs du Provence or could use combination of thyme/rosemary
• Sprinkle of pepper

Preparation

Step 1

Step One

Combine flour, salt and pepper, and meat in a bowl and toss.

Step Two

Then either dump all in the slow cooker or quickly brown meat in a skillet then add to the slow cooker.

Step Three

Cover and cook on low for 8-10 hours.

Step Four

Then use ladle to get out as much liquid as you can into a deep skillet and boil to reduce sauce and thicken with a little cornstarch mixed with water.

Step Five

Serve with creamed potatoes.