Beef Bourguignon

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 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 garlic cloves, minced

1 pound mushrooms, quartered

 

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 of slow cooker; 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.

Sauté 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 for 6-7 hours; or LOW for 8-10 hours; or HIGH for 4-5 hours. Yield: 8 servings

Published by Henrietta Watson

Hello my name is Henrietta Watson. I am a mother of a 30 year old daughter and a 23 year old son. I also have a 5 year old granddaughter and a 3 year old granddaughter.I am a Security Officer. I also write short stories, blogs and poems. I like cooking,grilling,fishing,skating,playing billiards,going out to eat and going to see movies.

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