Crock Pot Beef Bourguignon

Recipe Ingredients

1 1/2 cups	355ml	Dry red wine
3 tablespoons	45ml	Extra virgin olive oil
2 tablespoons	30ml	Dry minced onion
1 teaspoon	5ml	Thyme
1 tablespoon	15ml	Parsley flakes
1		Bay leaf
1/2 teaspoon	2.5ml	Pepper
4 lbs	1816g / 64oz	Stew beef - 1" cubes
1/3 cup	20g / 0.7oz	Flour
1 teaspoon	5ml	Salt
8		Bacon - diced
24		White onions (small)
2		Garlic cloves - minced
1 lb	454g / 16oz	Mushrooms - quartered

Recipe Instructions

Thoroughly combine first 7 ingredients; add beef and marinate at least 3 hours at room temperature, or overnight in refrigerator. Drain meat reserving 1 cup of marinade. Place meat in removable liner; sprinkle with flour and salt and toss to coat meat. Fry bacon; fry onions in bacon fat until slightly brown, add garlic and fry for 30 seconds; remove onions, garlic and bacon with slotted spoon and add to meat in liner.

Saute mushrooms in remaining bacon fat (add butter if needed). Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over all.

Place liner in base. Cover and cook on auto 6-7 hours; or low 8-10 hours; or high 4-5 hours.

Source:
Jim Fobel

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