Ingredients
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6 slices bacon
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2 -3 lbs beef stew meat, cut into 1-1/2 inch pieces
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1 small onion, sliced
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3 tablespoons flour
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1 (10 3/4 ounce) can condensed beef broth
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1 tablespoon tomato paste
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2 minced garlic cloves
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3/4 teaspoon thyme leaves
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1 bay leaf
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1 tablespoon butter
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1/2 cup red wine (like Burgundy)
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salt
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pepper
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1 medium carrot
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1/2-1 lb mushroom
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1/2 lb white pearl onion
Instructions
- Fry 6 strips bacon until crisp and cut into 1/2 inch pieces.
- In the bacon grease brown well beef stew meat. Put beef into crock pot.
- Brown 1 med carrot sliced & 1 sliced small onion. Add salt & pepper to taste. Stir in 3 T flour & 1 10-3/4 oz can condensed beef broth. Mix well & put in crock pot.
- Add the bacon, tomato paste, minced garlic, thyme leaves, bay leaf, and pearl onion to the pot.
- Cover and cook on low for 8-10 hours. (or in 300 degree oven in a covered pan for 2 hours.).
- Saute mushrooms in butter and add with red wine to crock pot or oven dish & cook for one more hour.
- I recommend serving this over mashed potatoes.