Beef Burgandy

Servings: 8

6 strips bacon

3 pounds beef stew meat

1 large carrot sliced

1 medium yellow onion sliced

3 tablespoons flour

10 ounces canned beef broth

1 1/2 cups burgandy wine

1 tablespoon tomato paste

2 cloves garlic minced

3/4 teaspoon thyme

1 whole bay leaf

1/2 pound white pearl onion peeled

1 pound mushrooms sliced

2 tablespoons butter

1/4 cup flour

2 tablespoons butter

Yield: 8

- Cut bacon into 1/2 inch lengths, brown and drain
- Cube stew meat, brown and add to slow cooker
- Brown carrot and onion with 3 tbls flour, add to slow cooker
- Add beef broth, wine, tomato paste, garlic, thyme, bay leaf and pearl onions to slow cooker
- Cook n low 8-10 hours
- 1 hour before serving; saute mushrooms in 2 tbls melted butter and add to slow cooker
*To thicken, add 1/4 cup flour and 2 tbls melted butter