MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Boeuf Bourguignon
Categories: Beef, Wine, Vegetables, Herbs, Mushrooms
Yield: 12 servings

3 lb Beef stew meat
1 3/4 c Dry red wine
3 tb Olive oil
3 tb Dried minced onion
2 tb Dried parsley flakes
1 Bay leaf
1 ts Dried thyme
1/4 ts Pepper
8 sl Bacon; chopped
1 lb Whole fresh mushrooms;
- quartered
24 Pearl onions; peeled
2 cl Garlic; minced
1/3 c A-P flour
1 ts Salt
Hot cooked whole wheat egg
- noodles; opt

Place beef in a large resealable bowl; add wine, oil and
seasonings. Turn to coat. Cover; refrigerate overnight.

In a large skillet, cook bacon over medium heat until
crisp, stirring occasionally. Remove with a slotted
spoon; drain on paper towels. Discard drippings,
reserving 1 tablespoon in pan.

Add mushrooms and onions to drippings; cook and stir
over medium-high heat until tender. Add garlic; cook 1
minute longer.

Drain beef, reserving marinade; transfer beef to a 4 or
5 qt. slow cooker. Sprinkle beef with flour and salt;
toss to coat. Top with bacon and mushroom mixture. Add
reserved marinade.

Cook, covered, on low until beef is tender, 8-10 hours.
Remove bay leaf. If desired, serve stew with noodles.

Crystal Jo Bruns, Iliff, Colorado

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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