MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Boeuf Bourguignon
 Categories: Beef, Wine, Vegetables, Herbs, Mushrooms
      Yield: 12 servings
 
      3 lb Beef stew meat
  1 3/4 c  Dry red wine
      3 tb Olive oil
      3 tb Dried minced onion
      2 tb Dried parsley flakes
      1    Bay leaf
      1 ts Dried thyme
    1/4 ts Pepper
      8 sl Bacon; chopped
      1 lb Whole fresh mushrooms;
           - quartered
     24    Pearl onions; peeled
      2 cl Garlic; minced
    1/3 c  A-P flour
      1 ts Salt
           Hot cooked whole wheat egg
           - noodles (optional)
 
  Place beef in a large resealable bowl; add wine, oil and
  seasonings. Turn to coat. Cover; refrigerate overnight.
  
  In a large skillet, cook bacon over medium heat until
  crisp, stirring occasionally. Remove with a slotted
  spoon; drain on paper towels. Discard drippings,
  reserving 1 tablespoon in pan.
  
  Add mushrooms and onions to drippings; cook and stir
  over medium-high heat until tender. Add garlic; cook 1
  minute longer.
  
  Drain beef, reserving marinade; transfer beef to a 4 or
  5 qt slow cooker. Sprinkle beef with flour and salt;
  toss to coat. Top with bacon and mushroom mixture. Add
  reserved marinade.
  
  Cook, covered, on low until beef is tender, 8-10 hours.
  Remove bay leaf. If desired, serve stew with noodles.
  
  Recipe by Crystal Jo Bruns, Iliff, Colorado
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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