Boeuf Bourguignon Recipe

Anonymous recently asked for the Boeuf Bourguignon recipe from the Crock-Pot recipe book. This is a family favorite. Enjoy!

Boef Bourguignon Recipe

6 strips bacon cut in 1/2" pieces
3 lbs beef rump or chuck, cut in 1.5" cubes
1 large carrot peeled and sliced
1 medium onion, sliced
3 T flour
1 10 oz can condensed beef broth
1 T tomato paste
2 cloves garlic, minced
1 tsp whole thyme
1 bay leaf
1/2 lb. white pearl onions, peeled
1 lb. fresh mushrooms, sliced
1/2 c. Burgundy wine

Cook bacon in large skillet until crisp. Remove & drain. Add beef cubes & brown well. Place browned beef cubes in Crock-Pot.

Brown carrot & onion. Season with 1.5 tsp salt & 1/8 tsp pepper, stir in flour. Add broth, mix well & add to Crock-Pot.

Add cooked bacon, thyme, tomato paste, garlic, bay leaf, and onions. Cover & cook on Low 8-10 hours.

Saute mushrooms in 2 T butter and add to Crock-Pot with wine about 1 hour before serving.

To Thicken Gravy:
Turn Crock-Pot to High.
Cream 1/4 cup flour and 2 T butter.
Roll in pea size balls and drop into Crock-Pot. Bring to boil and let thicken.