Boeuf Bourguignon for Slow Cooker

By cindygwest

Ingredients

• 3 pounds beef stew meat
• 1-3/4 cups dry red wine
• 3 tablespoons olive oil
• 3 tablespoons dried minced onion
• 2 tablespoons dried parsley flakes
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/4 teaspoon pepper
• 8 bacon strips, chopped
• 1 pound whole fresh mushrooms, quartered
• 24 pearl onions, peeled (about 2 cups)
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• Hot cooked whole wheat egg noodles, optional

Details

Servings 12

Preparation

Step 1

Place beef in a large resealable plastic bag; add wine, oil and seasonings. Seal bag and turn to coat. Refrigerate overnight.
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
Add mushrooms and onions to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer.
Drain beef, reserving marinade; transfer beef to a 4- or 5-qt. slow cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade.
Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaf. If desired, serve stew with noodles. Yield: 12 servings (2/3 cup each).