Friday, November 20th 2009

Beef bourguignon

4 lb lean beef, cubed
1 1/2 cups red wine
1/3 cup oil
1 tsp thyme
1 tsp black pepper
8 slices bacon, diced
2 cloves garlic, crushed
1 onion diced
1 lb mushrooms, sliced
1/3 cup flour

Marinate beef in wine, oil, thyme and pepper 1 hour at room temp. or overnight in the refrigerator. In large pan, cook bacon until soft. Add garlic and onion sautéing until soft. Add mushrooms and cook until slightly wilted. Drain beef reserving liquid. Place beef in slow cooker. Sprinkle flour over the beef stirring until well coated. Add mushroom mixture on top. Pour reserved marinade over all. Cook on low 8-9 hrs.