Beef Bourguignon

By MissHeather

Ingredients

• 6 strips bacon, cut into 1 to 2 inch pieces
• 3 lbs beef rump roast, cut into 1-inch cubes
• 1 large carrot, peeled and sliced
• 1 medium onion, sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 3 T all-purpose flour
• 1 can condensed beef broth
• 2 C red or Burgundy wine
• 1/2 lb small white onions, peeled
• 1 T tomato paste
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1 whole bay leaf

Preparation

Step 1

Cook bacon in skillet over medium heat until crisp. Remove; set aside.

Add beef to skillet and brown well. Remove; set aside.

Brown carrot and onion in skillet. Transfer to slow cooker. Season with salt and pepper. Stir in flour, add broth and mix well. Stir in beef and bacon.

Add wine, onions, tomato paste, garlic, thyme, and bay leaf. Cover; cook on LOW 10 - 12 hours or HIGH 5 to 6 hours.