Boeuf Bourguignonne

Course : Beef
Serves: 6
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6 strips bacon -- cut in 1/2 inch pieces
3 pounds beef rump or chuck -- cut 1.5 inch cubes
1 medium carrot -- sliced
1 small onion -- sliced
1 teaspoon salt and pepper to taste
3 tablespoons flour
1 can condensed beef broth -- (10oz)
1 tablespoon tomato paste
2 cloves garlic
3/4 teaspoon whole thyme
1 piece bay leaf
1/2 pound tiny white onions
1 pound fresh mushrooms -- sliced
2 tablespoons butter
1/2 cup red or burgundy wine
3 tablespoons flour
3 tablespoons melted butter or margarine

Preparation / Directions:

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

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