Beef Bourguignon
  • Cooking Time: 6-12 hours
  • Servings: 6-8
  • Preparation Time: 20
  • 6 strips bacon, cut into 1-2 inch pieces
  • 3 pounds beef rump, cut into 1 inch cubes
  • 1 large carrot, peeled and sliced
  • 1 medium onion, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons flour
  • 10 ounces beef broth
  • 2 cups red or Burgundy wine
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • 1 teaspoon thyme, chopped
  • 1 whole bay leaf
  • 1/2 pound pearled onions, frozen
  • 1 pound fresh mushrooms, sliced
  1. Saute bacon in a skillet over medium heat until crisp. Remove bacon and set aside.
  2. Add beef cubes to skillet and brown well. Remove meat and set aside.
  3. Brown carrot and onion in a skillet and transfer to Crock Pot. Season with salt and pepper. Stir in flour and broth, and mix well.
  4. Add beef and bacon to Crock Pot, mix, and place in heating base.
  5. Add wine, tomato paste, garlic, bay leaf, pearled onions and mushrooms. Cover and cook on Low for 10-12 hours or High for 5-6 hours.
As with any good Crock Pot recipe, this takes a bit of work on the front end, but it is so worth it to develop flavor. What a great meal to come home to after a long day at work.