You are laughing, I know, but little teeny-bopping TS recognizes the wonders of Lawrence, Kansas, proving that she is just as smart as the rest of us liberal, anti-country college grads.
Slow Cooker Boeuf Bourguignon:
Boeuf Bourguignon
6 Strips bacon -- cut in 1/2" pieces
3 pounds Beef rump or chuck -- cut 1. 5" cubes
1 medium Carrot -- sliced
1 small Onion -- sliced
Salt & pepper to taste
3 tablespoons Flour
1 can Condensed beef broth -- (10oz)
1 tablespoon Tomato paste
2 cloves garlic -- minced
3/4 teaspoon Whole thyme
1 Bay leaf
1/2 pound Tiny white onions
1 pound Fresh mushrooms -- sliced
2 tablespoons Butter
1/2 cup Red or burgundy wine
Thickener:
3 tablespoons Flour
3 tablespoons Melted butter or margarine
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef in 3 1/2-quart slow cooker. Brown carrot and onion. Season with salt and pepper; stir in 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 8-10 hours.
One hour before serving: Sauté mushrooms in butter and add, with wine, to slow cooker.
Thicken gravy with flour combined with melted butter or margarine. Stir into stew and cook on High until thickened.
