Beef Burgundy

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 6 slices bacon, diced
• 1 (3 lb) boneless beef chuck roast, cut into 1-1/2-inch cubes
• 1 (10 1/2 ounce) can condensed beef broth, undiluted
• 1 small onion, halved and sliced
• 1 medium carrot, sliced
• 2 tablespoons butter or 2 tablespoons margarine
• 1 tablespoon tomato paste
• 2 garlic cloves, minced
• 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 bay leaf
• 1/2 lb fresh mushrooms, sliced
• 1/2 cup burgundy wine or 1/2 cup beef broth
• 5 tablespoons all-purpose flour
• 2/3 cup cold water
• hot cooked noodles (optional)

Recipe

• 1 in a 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 for 7-8 hours or until meat is tender.
• 2 add mushrooms and wine or broth. combine flour and water until smooth; stir into slow cooker. cover and cook on high for 30-45 minutes or until thickened. discard bay leaf. serve over noodles if desired.