Beef Burgundy

Recipe Ingredients

3 tablespoons	45ml	Bacon fat, or corn oil with
1/4 teaspoon	1.3ml	Wright's Liquid Smoke
3 lbs	1362g / 48oz	Lean beef - cut into cubes
1 lb	454g / 16oz	Carrot - slice (large)
2		Onions - chop
3 tablespoons	45ml	Flour - plus extra
		Flour for thickening gravy
1 1/2 teaspoons	7.5ml	Salt
		Freshly-ground black pepper - to taste
10 oz	284g	Beef broth
1 tablespoon	15ml	Tomato paste
2		Garlic cloves - minced
1 teaspoon	5ml	Ground thyme
1		Bay leaf
1 lb	454g / 16oz	Fresh mushrooms - sliced
1/2 cup	118ml	Burgundy wine

Recipe Instructions

Brown beef in bacon grease or oil and place in bowl (if you're making this the night before, so that you can just toss it all into your crockpot the following morning).

Brown carrot and onion. Season with salt and pepper; stir in flour. Add broth, mix well. Add thyme, tomato paste, chopped garlic, bay leaf, and onions; cook until onions are slightly softened.

Place in crockpot with beef and cook on low setting for 8 to 10 hours. About 1/2 hour before serving time, add mushrooms you've sauteed in 2 teaspoons butter to crockpot along with burgundy. If you like a thicker gravy, whisk in some gravy flour. Change setting to high and cook for that extra half hour.

This recipe yields ?? servings.

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