Slow Cook Beef Bourguignon

“A fair bit of prep the night before makes an effortless, nice dinner for company. Delicious!”

8hrs30mins

five slices thick cut bacon

2 lbsstewing beef

2 tablespoonsparsley

¹⁄₃ cupflour

2 onions

4 carrots

3 garlic cloves

³⁄₄ cuprose wine

2 cups strained tomatoes

2 cupsbeef broth

1 tablespoonWorcestershire sauce

12 button mushrooms

1 tablespoonbutter

salt & pepper

In a large frying pan, cook bacon and remove to a paper towel. When cooled, chop and place in pot of slow cooker.

While the bacon is cooking, place flour, parsley and beef pieces in a large Ziploc and shake to coat.

Over medium to high heat, sear the outside of the beef in the bacon fat and set aside. When beef has drained and cooled, place in slow cooker. .

Lower heat and cook onions and carrots (chop both in food processor). .

During the last couple minutes of cooking add two of the garlic cloves, minced.

Remove veg, cool and place in slow cooker.

Pour wine into pan & burn off the alcohol. Add the strained tomatoes, beef broth and Worcestershire.

Bring to boil, then turn off heat. When cooled, add to slow cooker.

Store slow cooker pot in fridge overnight and set on low in the morning. Cook for eight hours.

Just before serving, heat butter in a frying pan, cook mushrooms and last clove of garlic. Add to the slow cooker when cooked through.

Add salt & pepper to taste.

I served over egg noodles with salad and garlic bread.