Beef Burgundy

Name: Beef Burgundy
Ingredients: 6 bacon strips, diced; 1- 3 lb. boneless beef chuck roast, cut into 1 - 1 1/2 inch cubes; 1 can condensed beef broth, undiluted; 1 small onion, sliced; 1 medium carrot, sliced; 2 Tbsp. margarine; 1 Tbsp. tomato paste; 2 garlic cloves, minced; 3/4 tsp. dried thyme; 1/2 tsp. salt; 1/2 tsp. pepper; 1 bay leaf; 1/2 lb. fresh mushrooms; 1/2 cup Burgundy wine or beef broth; 5 Tbsp. all purpose flour; 2/3 c. cold water

16 ingredients

14 steps

Ingredients

6 bacon strips, diced
1- 3 lb. boneless beef chuck roast, cut into 1 - 1 1/2 inch cubes
1 can condensed beef broth, undiluted
1 small onion, sliced
1 medium carrot, sliced
2 Tbsp. margarine
1 Tbsp. tomato paste
2 garlic cloves, minced
3/4 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 bay leaf
1/2 lb. fresh mushrooms
1/2 cup Burgundy wine or beef broth
5 Tbsp. all purpose flour
2/3 c. cold water

Directions

1

In skillet, cook bacon over medium heat.
2

Drain on paper towel.
3

Keep drippings; add beef and brown.
4

Drain.
5

Put bacon and beef in slow cooker.
6

Add broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf.
7

Cover and cook on low 7 to 8 hours until tender.
8

Add mushrooms and wine (or broth).
9

Combine flour and water until smooth.
10

Stir into slow cooker.
11

Cover and cook on high for 30 - 45 minutes or until thickened.
12

Discard bay leaf.
13

Serve over hot noodles.
14

Yield: 8 servings.