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Ingredients
6 slices bacon, cut into
1 1/2-inch-long pieces
3 lbs. lean beef chuck
or rump, cubed into large bite-size pieces
1 large carrot, sliced
into 1/4-inch-thick pieces
1 medium onion, chopped
1/2 cup flour, divided
1 lb. small whole pearl
onions (white or yellow)
1 bay leaf
2 14.5 oz. cans beef
broth
1 1/2 cups dry red wine
1 tablespoon tomato
paste
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon dried
crumbled thyme
1/4 teaspoons pepper
1 lb. mushrooms, cleaned
and sliced
2 tablespoons butter
1/2 cup water
Directions
Cook bacon pieces in
skillet until crisp. Remove bacon pieces from pan
and place on paper towels to drain, reserving bacon
grease in skillet. Brown beef on medium-high heat in
bacon drippings (about 10 minutes). Remove beef
cubes, again reserving juices in skillet. Place
carrot and onion in skillet and lightly brown over medium
heat (5-10 minutes). Place browned carrot and onion
in slow cooker and stir in 1/4 cup of the flour. Add
beef cubes, bacon pieces, small onions and bay leaf.
(Mushrooms will be added later.)
In a small mixing bowl,
whisk together broth, wine, tomato paste, garlic,
salt, thyme and pepper. Pour over beef, onions and
carrot in slow cooker. Cover and cook on low for 4-6
hours. When nearly ready to serve, heat butter in a
large skillet and add mushroom slices. Sauté until
tender, then add to slow cooker and briefly stir to
blend. Blend 1/4 cup of remaining flour with the 1/2
cup of water and stir into slow cooker ingredients.
Simmer until thickened then serve. |
