Beef Bourguignonne Ii Recipe

• 1 1/2 c. dry red wine
• 3 Tbsp. extra-virgin extra virgin olive oil
• 2 Tbsp. dry chopped onion
• 1 tsp dry leaf thyme
• 1 Tbsp. dry parsley flakes
• 1 x bay leaf
• 1/2 tsp freshly-grnd black pepper
• 3 lb lean stew beef - (to 4 lbs) cut in 1" cubes
• 1/3 c. flour
• 1 tsp salt
• 6 slc bacon - (to 8 slices) diced
• 18 sm white onions thawed if frzn
• 2 x garlic cloves chopped
• 12 ounce fresh mushrooms - (to 16 ounce) sliced or possibly quartered

1. Combine wine, extra virgin olive oil, chopped onion, thyme, parsley flakes, bay leaf, and pepper; add in beef and marinate at least 2 hrs at room temperature or possibly overnight in refrigerator.
2. Drain meat reserving 1 c. of marinade.
3. Place meat in 3 1/2-qt or possibly larger crockpot (use smaller amounts for a 3 1/2-qt pot); sprinkle with flour and salt and toss to coat meat.
4. Fry bacon; add in onions and fry till slightly browned, add in garlic and fry for a few seconds more; remove onions, garlic and bacon with slotted spoon and add in to meat.
5. Saute/fry mushrooms in remaining bacon fat (add in a little butter if necessary).
6. Remove mushrooms with slotted spoon and add in to meat-onion mix.
7. Pour reserved 1 c. of marinade over all.
8. Cover and cook on LOW 8 to 10 hrs, or possibly HIGH 4 to 5 hrs.
9. This recipe yields 8 servings.

red wine, extravirgin extra virgin olive oil, onion, thyme, parsley flakes, bay leaf, black pepper, lean stew beef , flour, salt, bacon, white onions, garlic, mushrooms

Taken from cookeatshare.com/recipes/beef-bourguignonne-ii-81649 (may not work)