This recipe comes from my mother-in-laws recipe box. She notated that my father-in-law liked this, but she didn't follow the instructions exactly. Unfortunately, she did not put what she did differently. The only change I made was omitting the white (pearl) onions because I did not have any on hand.
Crock-Pot Beef Bourguignon
6 strips of bacon, cut into 1/2 inch pieces
3 pounds beef rump or chuck roast, cut into 1-1/2 inch cubes
1 large carrot, peeled and cut into about 1/4 inch slices
1 medium onion, sliced
1-1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons flour
1-10 ounce can condensed beef broth
1-1/2 cups Burgundy wine or red (Pinot Noir is a good choice)
1 tablespoon tomato paste
2 cloves of garlic, minced
1/2-1 teaspoon whole thyme (I used 1/2 teaspoon dried thyme and would use 1 teaspoon for fresh.)
1 whole bay leaf
1/2 pound white onions, peeled (I omitted)
1 pound fresh mushrooms, sliced
2 tablespoons butter
Cook bacon in a large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in Crock Pot. Add carrot and onion to skillet and brown. Season carrot mixture with salt and pepper, then stir in flour. Add broth, mix well and add to Crock-Pot. Then add cooked bacon, wine, tomato paste, garlic, bay leaf and onions (if using) to Crock-Pot. Cover and cook on low for 8 to 10 hours. Sauté mushrooms in 2 tablespoons butter and add to Crock-Pot about 1 hour before serving.
Bon Appetit!
