Slow Cooker Beef Burgundy

• 6 bacon strips, diced
• 1 boneless beef chuck roast (3 pounds), cut into 1-1/2-inch cubes
• 1 can (10-1/2 ounces) condensed beef broth, undiluted
• 1 small onion, halved and sliced
• 1 medium carrot, sliced
• 2 tablespoons butter
• 1 tablespoon tomato paste
• 2 garlic cloves, minced
• 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 bay leaf
• 1/2 pound fresh mushrooms, sliced
• 1/2 cup burgundy wine or beef broth
• 5 tablespoons all-purpose flour
• 2/3 cup cold water
• Hot cooked noodles, optional

1. In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain.
2. Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low for 7-8 hours or until meat is tender.
3. Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30-45 minutes or until thickened. Discard bay leaf. Serve with noodles if desired.

bacon, chuck roast, condensed beef broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper, bay leaf, mushrooms, burgundy wine, flour, cold water, noodles

Taken from www.tasteofhome.com/recipes/slow-cooker-beef-burgundy/ (may not work)