Beef Bourguignonne

• 1 1/2 cups flour
• 5 lb stew meat
• salt pepper
• 1/4 cup olive oil
• 5 slices bacon
• 5 carrots large
• 2 yellow onions
• 5 cloves garlic
• 2 bay leaves
• 6 thyme sprigs
• 6 parsley sprigs
• 1 lb mushrooms halved
• 1 bottle pinot noir
• 1 tblspoon beef demi glace

1. salt pepper beef, dredge in flour, shake off excess flour
2. heat olive oil brown beef 5-7 minutes transfer to plate
3. add bacon, fry to crisp add carrots, onions garlic until soft, 10 min, then add bay leaf, thyme, parsley and mushrooms, cook for 3-5 minutes, add beef and wine, wisk in demi glace, bring to boil
4. shift insert to slow cooker, cook 4-5 hours on high (8 - 10 on low)

flour, stew meat, salt pepper, olive oil, bacon, carrots, yellow onions, garlic, bay leaves, thyme, parsley sprigs, mushrooms, noir

Taken from www.epicurious.com/recipes/member/views/beef-bourguignonne-50051774 (may not work)