Slow Cooker Beef Burgundy

Name: Slow Cooker Beef Burgundy
Ingredients: 6 bacon strips, diced; 1 boneless beef chuck roast (3 pounds), cut into 1-1/2-inch cubes; 1 can (10-1/2 ounces) condensed beef broth, undiluted; 1 small onion, halved and sliced; 1 medium carrot, sliced; 2 tablespoons butter; 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 pound fresh mushrooms, sliced; 1/2 cup burgundy wine or beef broth; 5 tablespoons all-purpose flour; 2/3 cup cold water; Hot cooked noodles, optional

17 ingredients

3 steps

Ingredients

6 bacon strips, diced
1 boneless beef chuck roast (3 pounds), cut into 1-1/2-inch cubes
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 small onion, halved and sliced
1 medium carrot, sliced
2 tablespoons butter
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 pound fresh mushrooms, sliced
1/2 cup burgundy wine or beef broth
5 tablespoons all-purpose flour
2/3 cup cold water
Hot cooked noodles, optional

Directions

1

In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain.
2

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.
3

Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30-45 minutes or until thickened. Discard bay leaf. Serve with noodles if desired.