Slow Cooker Beef Bourguignon

Beef Bourguignon is a delicious French Stew.  Succulent and tender bites of beef that have been cooked in a red wine sauce for 8 hours.  The aroma as it cooks is intoxicating.

I first got introduced to Beef Bourguignon by Julia Child.  I fell in love with the first bite.  This recipe is cooked in a slow cooker and the results are just as delicious as if it were cooked in a Dutch Oven.

Slow Cooker Beef  Bourguignon
From epicurious
INGREDIENTS

6 strips bacon cut in 1/2" pieces
3 lbs beef rump or chuck cut in 1 1/2" cubes
1 large carrot peeled and cubed
1 medium onion cubed
3 T flour
10 oz can condensed beef broth
1 T tomato paste
2 cloves garlic minced
1 t whole thyme
1 whole bay leaf
1/2 lb white pearl onions peeled
1 lb mushrooms, sliced
2 T butter
1 1/2 t salt
1/8 t black pepper
1/2 cup red wine, preferably Burgundy or Cote du Rhone

PREPARATION

Cook bacon in large skillet until crips. Remove and drain. Add beef cubes and brown well. Placed browned beef cubes in Crock-Pot. Brown carrot and onion. Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Stir in flour. Add broth, mix well, and add to Crock-Pot. Add cooked bacon, thyme, tomato paste, garlic, bay leaf, and pearl onions. Cover and cook on low 8 to 10 hours. Saute mushrooms in 2 tablespoons butter and add to crock pot with wine about an hour before serving. To thicken gravy: Turn Crock-Pot to high. Cream 1/4 cup flour and 2 tablespoons butter. Roll into pea size balls and drop into Crock-Pot. Bring to boil and let thicken.

Serves 8

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