Beef Bourguignon

• 2 pounds, 3-13 ounces, weight (2-3 LBS) Chuck/gravy Steak
• 1- 1/2 ounces, weight (3 TBLS) Butter
• 2 Tablespoons Tomato Paste
• 2 Tablespoons Corn Flour
• 1 cup Red Wine
• 2 cups Beef Stock
• 3/4 pounds, 2-18 ounces, weight (14 OZ) Tin Of Canned Tomatoes
• 3/4 pounds, 2-18 ounces, weight (14 OZ) Button Mushrooms
• 5 slices Pancetta
• 1 Tablespoon Thyme

1. Cube the steak, quarter the mushrooms and dice the pancetta.
2. Brown the steak in the pot with the butter.
3. Remove and set aside.
4. Brown mushrooms and pancetta, adding the flour and tomato paste.
5. Add all the ingredients together and simmer for 1 1/2 to 1 3/4 hrs.
6. ... Told you it was easy!
7. I also have the slow cooker times posted on my Blog if you are interested.
8. Check out the related link!

weight, weight, tomato paste, flour, red wine, beef, weight, weight, thyme

Taken from tastykitchen.com/recipes/main-courses/beef-bourguignon/ (may not work)