Beef Burgundy

• 6 bacon strips, diced
• 1- 3 lb. boneless beef chuck roast, cut into 1 - 1 1/2 inch cubes
• 1 can condensed beef broth, undiluted
• 1 small onion, sliced
• 1 medium carrot, sliced
• 2 Tbsp. margarine
• 1 Tbsp. tomato paste
• 2 garlic cloves, minced
• 3/4 tsp. dried thyme
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 bay leaf
• 1/2 lb. fresh mushrooms
• 1/2 cup Burgundy wine or beef broth
• 5 Tbsp. all purpose flour
• 2/3 c. cold water

1. In skillet, cook bacon over medium heat.
2. Drain on paper towel.
3. Keep drippings; add beef and brown.
4. Drain.
5. Put bacon and beef in slow cooker.
6. Add broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf.
7. Cover and cook on low 7 to 8 hours until tender.
8. Add mushrooms and wine (or broth).
9. Combine flour and water until smooth.
10. Stir into slow cooker.
11. Cover and cook on high for 30 - 45 minutes or until thickened.
12. Discard bay leaf.
13. Serve over hot noodles.
14. Yield: 8 servings.

bacon, boneless beef chuck roast, condensed beef broth, onion, carrot, margarine, tomato paste, garlic, thyme, salt, pepper, bay leaf, fresh mushrooms, wine, flour, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84445 (may not work)