Beef Bourguignon

• 1 tablespoon OLIVE OIL
• 4 ounces SALT PORK or bacon
• 2 pounds STEW BEEF
• 1 pound MUSHROOMS TRIMMED AND HALVED
• 2 ONIONS SLICED THIN
• 3 CARROTS PEELED AND THINLY SLICED
• 3 teaspoons GARLIC Minced
• 2 sprigs Thyme fresh
• 1 Bay Leaf
• 1 teaspoon Salt
• 1/2 teaspoon Peppercorns cracked
• 1/4 cup Flour
• 2 cups Red Wine dry
• 1/2 cup Beef Broth
• 1 Orange zest of
• 3 tablespoons Parsley fresh, chopped fine

1. 1. In a large skillet heat oil over medium high heat. Add salt pork or bacon and cook, stirring until crisp. Using a slotted spoon, transfer to a paper towel to drain. Drain off all but 2 tablespoons of fat.
2. 2. Add beef to the pan, in batches, and brown. About 4 minutes per batch. Transfer to slow cooker.
3. 3. Add mushrooms to pan and cook until tops are lightly browned, about 4 minutes. transfer to slow cooker. Add onions and carrots to pan and cook, stirring, until softened, about 7 minutes. Add garlic, thyme, bay leaf, salt, and peppercorns and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add wine and beef broth, bring to a boil and cook, stirring and scraping up brown bits from the bottom of the pan, until thickened, about 5 minutes.
4. 4. Transfer to slow cooker, Stir in salt pork or bacon and orange zest. Cover and cook on low for 8 hours on low, or 4 hours on high, until beef is very tender. Discard the bay leaf. Garnish with parsley before serving.

olive oil, salt pork, stew beef, mushrooms, onions, carrots, garlic, thyme, bay leaf, salt, peppercorns cracked, flour, red wine, beef broth, orange zest of, parsley fresh

Taken from www.epicurious.com/recipes/member/views/beef-bourguignon-5b1c21ee967d172b9b474c29 (may not work)