Recipe: Beef Bourguignon (crock pot)

BEEF BOURGUIGNON

1/2 cup flour
3 pounds beef rump roast, cut into 1-inch cubes
2 strips of bacon
1 teaspoon olive oil
6 tablespoons fat-free beef broth
1 (16 ounces) package frozen pearl onions, thawed and drained
3/4 cup Burgundy wine
Bouquet garni (celery stalk, thyme sprig, bay leaf, parsley sprig and sage leaves, wrapped in cheesecloth)
freshly ground black pepper

Place the flour in a plastic bag and add the beef cubes, and gently shake the bag to coat them with the flour.

Cook the bacon in a nonstick skillet over medium-high heat until crisp, 3-5 minutes. Drain the strips on paper towels and crumble them.

Using paper towels, wipe the skillet to remove excess fat. Brown the beef in the same skillet over medium-high heat, adding the olive oil and broth as necessary to aid browning and to prevent sticking. Transfer the beef to an electric slow cooker.

In the same skillet as used before, quickly brown the onions, adding broth as needed to prevent sticking and to help loosen pieces of browned meat and flour. Cook for 1-2 minutes. Transfer the onions and pan scraping to the slow cooker. Stir in the Burgundy and add the bouquet garni. Sprinkle the beef and onion mixture with the pepper and crumbled bacon.

Cover and cook on LOW until the meat and onions are tender, 8-10 hours.

Discard the bouquet garni before serving.

5-6 quart cooker
Makes 12 servings
Source: Smart Crockery Cooking: Over 100 Delicious Recipes by Carol Heading Munson