Boeuf Bourguignon

By nurseliz

Ingredients

• 6 strips of thick bacon, cut in 1/2 inch pieces
• 3 pounds rump, chuck or stew, cut into cubes
• 3 large carrots, peeled and sliced into rounds
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-1/2 teaspoons sea salt
• 1/8-1/4 teaspoon freshly ground black pepper
• 3 Tablespoons flour
• 10 ounces of beef stock
• 1-1/2 cups red wine (burgundy is traditional, but use what you have and like to drink*)
• 1 Tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 large bay leaf
• 1/2 pound frozen white pearl onions
• 1 pound fresh mushrooms, sliced (I used Baby Bella's this time)
• 2 Tablespoons butter

Preparation

Step 1

Cook bacon in a large skillet until crisp. Remove and place on paper towels to drain. To the skillet (and bacon grease) add meat cubes and brown well (I had to do this in two batches.)

Place browned meat cubes in 3-quart or larger slow cooker. Add carrots and onions. Season with salt and pepper before stirring in flour. Add stock, mixing well. Add cooked bacon, wine, tomato paste, garlic, bay leaf and frozen pearl onions.

Stir to combine thoroughly, cover and allow to cook on low for 8-10 hours.

1 our before serving, saute mushrooms in butter in a pan. Add to crock pot, stirring to combine, and cook for 1 hour more.

Serve over egg noodles, rice, potatoes or sourdough.