Beef Bourguignon (Crock Pot)

• 6 slices bacon
• 3 lbs beef rump, cut into 1 to 2 inch pieces or 3 lbs stewing beef
• 1 large carrot, peeled and sliced
• 1 medium yellow onion, sliced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 -4 tablespoons flour
• 1 (10 ounce) can condensed beef broth
• 2 cups Burgundy wine (I confess, in a pinch I've used Merlot and it tasted just fine)
• 1 tablespoon tomato paste
• 3 garlic cloves, minced
• 3/4 teaspoon whole thyme leaves
• 1 whole bay leaf
• 1/2 lb small white pearl onion, peeled
• 1 lb fresh sliced mushrooms

1. Cook bacon in large skillet until crisp.
2. Remove, drain, and set aside.
3. Add beef cubes and brown well.
4. Place browned beef cubes in crock pot.
5. Brown carrot and yellow onion.
6. Season with salt and pepper.
7. Stir in flour.
8. Add broth, mix well and add all to crock pot.
9. Add cooked bacon, wine, tomato paste, garlic, bay leaf, pearl onions, and sliced mushrooms.
10. Cover and cook on low 10-12 hours or high for 5-6 hours.

bacon, beef rump, carrot, yellow onion, salt, pepper, condensed beef broth, wine, tomato paste, garlic, thyme, bay leaf, white pearl onion, mushrooms

Taken from www.food.com/recipe/beef-bourguignon-crock-pot-102458 (may not work)