BOEUF BOURGUIGNON
6 Strips Bacon Cut Into 1/2 Inch Slices
3 Pounds Beef Rump or Chuck Cut in 1 1/2 Cubes
1 Each Large Carrot Peeled and Sliced
1 Each Medium Onion, Sliced
1 1/2 Tsp Salt
1/8 Tsp Pepper
3 Tbsps Flour
1 Each 10 1/2 Ounce Can of Condensed Beef Broth
1 Tbsp Tomato Paste
3 Cloves Garlic, Minced
1 Each Small Bay Leaf
8 Each Boiling Onions, Peeled
1/2 Pound Fresh Mushrooms, Sliced
2 Tbsps Butter
1/2 Cup Red Wine
Ingredients For Thickening
1/4 Cup Flour
2 Tbsps Butter
1. Cook bacon in large skillet until crisp. Remove and drain.
2. Add beef cubes and brown well. Place browned beef cubes into CROCK-POT.
3. Brown carrot and onion. Season with salt and pepper; stir in flour. Add broth, mix well and add to CROCK-POT.
4. Add cooked bacon, tomato paste, garlic, thyme, bay leaf, and onions.
5. Cover and cook on Low 8 to 10 hours.
6. Saut� mushrooms in 2 tablespoons of butter, and add with wine to CROCK-POT about 1 hour before serving.
7. To thicken gravy: Turn CROCK-POT to High. Cream 1/4 cup flour and 2 tablespoons butter. Roll in peas size balls and drop into CROCK-POT. Bring to a boil and thicken.
Recipe Type: Main Dish
3 Pounds Beef Rump or Chuck Cut in 1 1/2 Cubes
1 Each Large Carrot Peeled and Sliced
1 Each Medium Onion, Sliced
1 1/2 Tsp Salt
1/8 Tsp Pepper
3 Tbsps Flour
1 Each 10 1/2 Ounce Can of Condensed Beef Broth
1 Tbsp Tomato Paste
3 Cloves Garlic, Minced
1 Each Small Bay Leaf
8 Each Boiling Onions, Peeled
1/2 Pound Fresh Mushrooms, Sliced
2 Tbsps Butter
1/2 Cup Red Wine
Ingredients For Thickening
1/4 Cup Flour
2 Tbsps Butter
1. Cook bacon in large skillet until crisp. Remove and drain.
2. Add beef cubes and brown well. Place browned beef cubes into CROCK-POT.
3. Brown carrot and onion. Season with salt and pepper; stir in flour. Add broth, mix well and add to CROCK-POT.
4. Add cooked bacon, tomato paste, garlic, thyme, bay leaf, and onions.
5. Cover and cook on Low 8 to 10 hours.
6. Saut� mushrooms in 2 tablespoons of butter, and add with wine to CROCK-POT about 1 hour before serving.
7. To thicken gravy: Turn CROCK-POT to High. Cream 1/4 cup flour and 2 tablespoons butter. Roll in peas size balls and drop into CROCK-POT. Bring to a boil and thicken.
Recipe Type: Main Dish