Beef Bourguignon - Slow Cooker Recipe

• 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

1. 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.
2. 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.

bacon, beef rump, carrot, onion, flour, condensed beef broth, tomato paste, garlic, thyme, bay leaf, white pearl onions, mushrooms, t, salt, black pepper, red wine

Taken from www.epicurious.com/recipes/member/views/beef-bourguignon-slow-cooker-recipe-50063615 (may not work)