Beef Bourguignon (Beef Stew with Wine)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
6 strips bacon, cut in 1/2-inch pieces 2 to 3-pound beef rump or chuck, cut in 1-1/2 inch cubes 1 medium carrot, sliced
1 small onion, sliced salt and pepper to taste 3 tablespoons flour
1 can (10 3/4-oz) condensed beef broth 1 tablespoon tomato paste 2 cloves garlic, minced
3/4 teaspoon whole thyme 1 bay leaf 1/2 pound tiny white onions
1/2 to 1 pound fresh mushrooms, sliced 2 tablespoons butter 1/2 cup red or Burgundy wine



1 Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with salt and pepper; stir in flour. Add broth, mix well and add to slow cooker. Add cooked bacon, tomato paste, garlic, thyme, bay leaf and onions. Cover and cook on Low 8 to 10 hours. Saute mushrooms in butter, and add with wine to stoneware about 1 hour before serving.
2 The thicken gravy: Turn slow cooker to High. Combine 3 tablespoons flour with 3 tablespoons melted butter or margarine. Stir into stew.

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