Slow Cook Beef Bourguignon
- five slices thick cut bacon
- 2 lbs stewing beef
- 2 tablespoons parsley
- 1/3 cup flour
- 2 onions
- 4 carrots
- 3 garlic cloves
- 3/4 cup rose wine
- 2 cups strained tomatoes
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 12 button mushrooms
- 1 tablespoon butter
- salt & pepper
- In a large frying pan, cook bacon and remove to a paper towel. When cooled, chop and place in pot of slow cooker.
- While the bacon is cooking, place flour, parsley and beef pieces in a large Ziploc and shake to coat.
- Over medium to high heat, sear the outside of the beef in the bacon fat and set aside. When beef has drained and cooled, place in slow cooker. .
- Lower heat and cook onions and carrots (chop both in food processor). .
- During the last couple minutes of cooking add two of the garlic cloves, minced.
- Remove veg, cool and place in slow cooker.
- Pour wine into pan & burn off the alcohol. Add the strained tomatoes, beef broth and Worcestershire.
- Bring to boil, then turn off heat. When cooled, add to slow cooker.
- Store slow cooker pot in fridge overnight and set on low in the morning. Cook for eight hours.
- Just before serving, heat butter in a frying pan, cook mushrooms and last clove of garlic. Add to the slow cooker when cooked through.
- Add salt & pepper to taste.
- I served over egg noodles with salad and garlic bread.
bacon, stewing beef, parsley, flour, onions, carrots, garlic, rose wine, tomatoes, beef broth, worcestershire sauce, mushrooms, butter, salt
Taken from www.food.com/recipe/slow-cook-beef-bourguignon-538260 (may not work)