Recipe: Beef Bourguignon (Beef Stew with Wine) (2 1/2 quart crock pot)

BEEF BOURGUIGNON (BEEF STEW WITH WINE)
For 2 1/2 quart crock pot

6 strips bacon, cut in 1/2-inch pieces
2 to 3-pound beef rump or chuck, cut in 1 1/2-inch cubes
1 medium carrot, sliced
1/2 pound tiny white onions
Salt and pepper to taste
6 tablespoons flour, divided use
1 can (103/4-oz.) condensed beef broth
1 tablespoon tomato paste
2 cloves garlic, minced
3/4 teaspoon whole thyme
1 bay leaf
1 small onion, sliced
1/2 to 1 pound fresh mushrooms, sliced
5 tablespoons butter, divided use
1/2 cup red or Burgundy wine

Cook bacon in large skillet until crisp. Remove and drain.

Add beef cubes and brown well. Place browned beef cubes in stoneware.

Brown carrot and onion. Season with salt and pepper; stir in 3 tablespoons flour. Add broth, mix well and add to slow cooker. Add cooked bacon, tomato paste, garlic, thyme, bay leaf and onions.

Cover and cook on LOW 8 to 10 hours.

Saute mushrooms in 2 tablespoons butter, and add with wine to stoneware about 1 hour before serving.

TO THICKEN GRAVY:
Turn slow cooker to HIGH. Combine the remaining 3 tablespoons flour with the remaining 3 tablespoons melted butter or margarine. Stir into stew and continue cooking until thickened.

Source: Rival 2 1/2 quart Slow Cooker Manual