MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Beef Burgundy
Categories: Pork, Beef, Vegetables, Herbs, Wine
Yield: 8 servings

6 sl Bacon; diced
3 lb Boneless beef chuck roast;
- in 1 1/2" cubes
10 1/2 oz Can condensed beef broth;
- undiluted
1 sm Onion; halved, sliced
1 md Carrot; sliced
2 tb Butter
1 tb Tomato paste
2 cl Garlic; minced
3/4 ts Dried thyme
1/2 ts (ea) salt & pepper
1 Bay leaf
1/2 lb Fresh mushrooms; sliced
1/2 c Burgundy wine or beef broth
5 tb A-P flour
2/3 c Cold water

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Hot cooked noodles
Minced fresh parsley

In a large skillet, cook bacon over medium heat until
crisp. Use a slotted spoon to remove to paper towels.
In the drippings, brown the beef; drain.

Place beef and bacon in a 5-qt. slow cooker, Add the
broth, onion, carrot, butter, tomato paste, garlic,
thyme, salt, pepper and bay leaf. Cover and cook on low
until meat is tender, 7-8 hours.

Add mushrooms and wine. Combine flour and water until
smooth; gradually stir into slow cooker. Cover and cook
on high until thickened, 30-45 minutes. Discard bay
leaf. If desired, serve with noodles and parsley.

Sherri Mott, New Carlisle, Indiana

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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