Beef Bourguignon

By lynleywoman

Slow cook 8 hours

Ingredients

• 1 kg cubed stewing beef
• 227-g pkg sliced button mushrooms
• 3 carrots,chopped
• 2 garlic cloves,chopped
• 1 large onion, diced
• 14-g pkg dried mixed mushrooms,crumbled
• 2 tbsp all-purpose flour
• 1 tsp dried thyme leaves
• 2 bay leaves
• 1 cup beef broth
• 1/2 cup red wine,preferably cabernet sauvignon
• 250 g-thick cut bacon,thinly sliced

Preparation

Step 1

Pat beef with paper towels to remove excess moisture. Combine with mushrooms,carrots,garlic,onion and dried mushrooms in slow cooker. Sprinkle flour and thyme overtop and stir vegetables until coated. Add bay leaves. Pour in broth & wine. Cover and cook on low until very tender, about 8 hours.
Heat a frying pan over medium-high. Add bacon. Stir often until crisp around the edges,reducing heat if needed, for 5 to 8 minutes.. Scoop into small bowl. Remove excess fat with paper towel. Stir bacon into beef mixture during last 15 min. of cooking. Remove 7 discard bay leaves. Serve with mashed potatoes or crusty bread. Stew will keep well,covered and refrigerated for at least 2 days and can be frozen up to 1 month