Crock Pot Beef Bourguignon

Course : Crockpot
Serves: 8
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Ingredients:

1 1/2 cups Dry red wine
3 tablespoons Extra virgin olive oil
2 tablespoons Dry minced onion
1 teaspoon Thyme
1 tablespoon Parsley flakes
1 piece bay leaf
1/2 teaspoon Pepper
4 pounds Stew beef -- 1 inch cubes
1/3 cup Flour
1 teaspoon Salt
8 slices Bacon -- diced
24 small White onions
2 cloves Garlic -- minced
1 pound Mushrooms -- quartered
 

Preparation / Directions:

Thoroughly combine first 7 ingredients; add beef and marinate at least 3 hours at room temperature, or overnight in refrigerator. Drain meat reserving 1 cup of marinade. Place meat in removable liner; sprinkle with flour and salt and toss to coat meat. Fry bacon; fry onions in bacon fat until slightly brown, add garlic and fry for 30 seconds; remove onions, garlic and bacon with slotted spoon and add to meat in liner. Saute mushrooms in remaining bacon fat (add butter if needed). Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over all. Place liner in base. Cover and cook on auto 6-7 hours; or low 8-10 hours; or high 4-5 hours.


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